The students of the School of Tourism and Gastronomy of the Universidad Anáhuac Puebla lived a unique culinary experience by having the opportunity to receive the distinguished Chef Peter Knogl during the Prima Lecture “The World Michelin-Star Chefs”. Knogl, whose restaurant has held three Michelin stars since 2015, shared his vast experience and knowledge with an audience eager to learn and grow in the world of gastronomy.
The event, which took place at the university facilities, was attended by Anáhuac Puebla staff, including the Academic Vice-Rector, Ms. Claudia Núñez Berridi, and the Director of Institutional Development, Ms. Fernanda Baca Vela. Likewise, the participation of the President and CEO of Le Cordon Bleu, Monsieur Cointreau, the Director of the School of Tourism and Gastronomy, Ana Yuri Amoroz, the Director of Le Cordon Bleu Paris, Alioonor Cointreau, the General Director of Le Cordon Bleu Mexico , Luis Javier Álvarez Alfeiran, and the Director of Culinary Arts of Le Cordon Bleu México, Chef Thomas Stork, along with school directors, coordinators, teachers, students and special guests.
During his enriching conference, Chef Peter Knogl shared his beginnings and the inspiration that led him to follow his passion for cooking. He emphasized the importance of working with high-quality products to achieve exceptional culinary creations, as well as the need for a committed and talented team.
Knogl highlighted the importance of prioritizing quality and service over the number of customers in a restaurant, emphasizing that the kitchen is the engine that drives the dining experience of diners.
The visit of renowned chefs such as Peter Knogl and their interaction with students not only provides practical knowledge, but also inspires passion and vision in new generations of chefs and gastronomy professionals.
Anáhuac Puebla promotes spaces with experts where students can develop their skills and knowledge, reaffirming the institution’s commitment to educational excellence and the promotion of world-class gastronomy.
2024-02-26 05:58:55
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