With the presence of the General Secretary for Foreign Policy of the Ministry of Foreign Affairs, Ambassador Rodrigo Olsen Olivares; the Ambassador of Chile to Ecuador, Carola Muñoz; the Commercial Director of ProChile in Ecuador, Susan Rojas Villagra, and the Rector of UTE University, José Ricardo Hidalgo, among other officials, academics and business people, the event Aromas & Sabores de Chile was held in Quito, the Ecuadorian capital.
The activity is part of the promotion actions carried out by ProChile to promote our food offer in the Ecuadorian market and, on this occasion, brought together more than 130 importers, business people and decision makers from the HORECA channel (hotels, restaurants and cafeterias), who, in addition to tasting typical preparations made by the students of the University, could participate in an unboxing experience, discovering emblematic products of our offer present in the local market, such as wines, seafood products, fresh fruits and nuts, among others.
Regarding this, the Commercial Director of ProChile in Ecuador, Susan Rojas Villagra, said "the Ecuadorian consumer recognizes and values our food offer for its quality and, above all, for its reliability."
Regarding the event, Rojas highlighted the collaborative work of this edition with the authorities of the Faculty of Gastronomic Sciences and Tourism of UTE and their students, who participated in a webinar led by national chef Cristian Rebolledo to learn tips and other advice on the preparation of ingredients and how to include Ecuadorian elements in the recipes.
Thus, after this induction process, a group of students from the gastronomy degree prepared a series of tastings of creations from the Chilean recipe book, such as octopus al pil-pil, salmon tartare, sopaipillas with pebre, among others, including typical Ecuadorian ingredients in the preparations. At the event, the launch of "Un Plato Chileno en Saloya" contest was held, which will take place in the coming weeks, where the students will compete with their best creation inspired by Chile and the prize will be the inclusion of the dish in the menu of the 5-star hotel complex, Solaya Mindo Life in Ecuador, and a three-month internship at the hotel with the Chilean chef Cristian Rebolledo.
These actions are an example of collaborative work with national companies, local importers and, in this case, with academia as a way to integrate ingredients from both countries into a single preparation and thus reflect the historical friendship between Chile and Ecuador. We want to further strengthen these ties and towards that goal our work as a commercial team is directed, incorporating more and more companies Chilean, especially SMEs, to our exportable offer, in addition to education, as a way to transcend," finished saying Rojas.
