This week, WCK Chef Network members Gregg Malsbary, Ruben Garcia, and Aitor Loranzo traveled to Managua, Nicaragua to demonstrate best practices in food safety and reducing food waste in partnership with Cargill Centroamerica.
On Saturday, the team participated in the Latin Flavors Fair, which showcased innovative ways to reduce food waste and use local ingredients to over 3,000 food suppliers and restaurants. The festival included a 30 minute demonstration where chefs prepared innovative dishes with Pollo Tip Top and local ingredients.
The following day, WCK hosted a Sink To Stove training for hotel and restaurant chefs, demonstrating important techniques and food safety practices that these chefs were then able to bring to their workplaces. By “training the trainer,” WCK is able to provide skills that these chefs can share with others in their kitchens.
On World Food Day, World Central Kitchen and Cargill hosted a training for over 50 school cooks in the area surrounding Managua, ending in a community meal. Our Sink To Stove training helps school cooks to prepare safe, healthy meals for students, which in turn has a positive impact on the entire community.
Thanks to the support of Cargill, World Central Kitchen’s Chef Network had the opportunity to share best practices in food waste reduction and food safety with hundreds of people in the Managua area. Check out additional photos from the trip below.