EDITORIAL

After spending a long time covering all aspects of the gastronomy industry, we have been able to verify the enormous importance of academic management throughout Ecuador in the gastronomic area, food engineering, hotel and tourism administration. Each University, Academy or institute with a degree in the area of ​​gastronomy makes a great effort to professionalize the exercise of the culinary arts throughout the production chain.

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We know that our culinary culture, which is of course, our identity as a nation, in itself is the raw material or the base with which we must work to offer a final product to the tourist or internal and external consumer, which respects the basic standards. and advanced food treatment worldwide.

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The Academy by nature is given to this work in all its stages, in this issue Chef Ecuador Magazine presents a report on a State institution, which presents a proposal for professional studies in gastronomy available to all citizens, we hope it will be of to your liking and arouse your interest.

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Rene Jijon
DIRECTOR