The Mazatleco Daniel González will take his creations to the Mexican festival that will be held in Shanghai, China from September 13th to 22nd this year.
The Mazatleco chef Daniel González will have the opportunity to participate in the Culinary Festival in Shanghai, invited by the Mexican consulate in China. In an interview with local news website EL DEBATE, he said he was very happy about his participation in such a great event.
“The event is aimed at the Mexicans who live in Shanghai and will take place from September 13 to 22. We will bring typical Mexican dishes, and other plates will be presented in a symbolic way, such as duck in mole, a pork in pipián, and a beef rib with adobo, seafood, etc., ” González said.
The chef considers of great importance that Mexican cuisine reaches other countries.
“It is a great idea to organize this type of event, where we can showcase our cuisine. These type of activity opens the doors to the great gastronomy that is part of our culture, and we are also going to learn a lot from the Chinese, “said González.
González indicated that the invitation was made by the Under Secretary of Economy of Sinaloa, through the State Government.
The Chef is leaving on September 6 for this great adventure. He takes along several products to prepare his dishes, including different chile varieties. “This will be the first time I visit China”, González said excitedly. He added that Mexico is a rich country in terms of gastronomy, because of the great diversity of food that is original from the different states.
The Sinaloan Chef began in the gastronomy when he went to study in Puebla in 2006. At that time, for four years, he did internships in Spain, when he finished he went to work in the United States and now he lives in Mazatlan.
He indicated that he went to study in Puebla, because in Sinaloa there was no “Chef professional degree”, as such. Now he dreams of opening several restaurants. And he already opened the first one with a friend, one year ago, the restaurant is called Kua Cocina
Finally, Chef Gonzalez mentioned that in Mexico the gastronomy degree is not properly appreciated, and there are just a few higher education schools with that degree; although, he admits that little by little, more spaces are opening for gastronomy professionals, including television programs, like the “Master Chef Mexico” reality show.
“The problem is that there are a lot of people in the gastronomy business who are not committed, most people say “how nice to be a chef”, but they are not aware that it takes a lot of time, effort, and hard work to become a professional,” González concluded.
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