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Hecansa incorporates chef from Herreña Icíar Pérez as trainers in its school hotels; the majorero Mario Yamuza and the barista Óscar Lafuente
Five Canarian chefs of recognized prestige -one of them Michelin Star-, and a barista with international projection, They will give master classes and presentations to the students of Hoteles Escuela de Canarias (Hecansa) for a year. The Minister of Tourism and Employment of the Autonomous Government, Jessica de Leon, and the CEO of Hecansa, Paola Plasencia, They renewed this Monday, 24 February, the new collaboration agreement, which gives continuity to the training project that was launched in January 2024.
In this edition, in addition to chefs Abraham Ortega (Michelin Star), Génesis Fernández and José Luis Espino, who have participated in the program since it began more than a year ago, Three other professionals join as ambassadors of Hecansa: the chef from Herreña Icíar Pérez; the Majorero chef Mario Yamuza; and the barista Óscar Lafuente.
The counselor, Jessica de Leon, He highlighted that the five chefs of the project were trained in the kitchens of Hecansa and when they left the center their professional careers experienced a splendid evolution.. “What we do is a kind of ‘circular talent economy’, because they finished their studies here and managed to start their own restaurants and be recognized internationally, so they are the best mirror in which to look at yourself”, pointed out.
According to De León,, “The intention is that, through this collaboration, current students see that the training they obtain at Hecansa allows them to grow, and that in the field of gastronomy they can find a job opportunity and a bright future. And so, convert to Hecansa, little by little, in the school of haute cuisine in the Canary Islands”, pointed out.
Besides, De León indicated that another of the main objectives is to promote the consumption of kilometer zero products and make Canarian gastronomy known as a first-rate tourist resource.. “The ambassadors use Canarian products in their master classes. We try to diversify the value chain, that the quality of the ingredients grown by professionals in our primary sector be known, from vegetables and livestock, even honey, and that they are included in local cuisines”, pointed out.
The CEO of Hecansa, Paola Plasencia, explained that the ambassadors “will transmit their knowledge, their techniques and experiences through a very varied training methodology, like master classes, courses, showcookings, or presentations oriented to culture and gastronomic innovation, sustainability, the technique and the product”. Besides, He assured that “through this agreement we adapt to the needs posed by the sector and, both, “We create a much more attractive training offer for our students”.
For your part, Icíar Pérez, new ambassador and alumni of the center, She was grateful to “go back home.”, Hecansa, now with more experience, and share knowledge with students, motivating them to be what they want to be”. Highlighted, besides, that the project is “a great opportunity to place the school in the spotlight of training in the Canary Islands”, concluded.
