We are the means by which our cuisine expresses itself. In the same way, we have BERGNER: utensils that serve as a prism that ensures the flavours, combinations and techniques flow out and meld together. The quality, precision and ability to express the best of our cuisine. Depth and shape
Training
Chef and Baker with studies at the Tourism Training Centre (CENFOTUR). Degree in Social Sciences from the Pontificia Catholic University, Peru. Consultant for 'Promperú' on concepts and content at the Peru Fair, 'Mucho Gusto' and Gastronomic Tourism.
Business Ventures
Director of 'UGAZ CONSULTORES, Consultora Cocina, Identidad y...
Training
Chef and Baker with studies at the Tourism Training Centre (CENFOTUR). Degree in Social Sciences from the Pontificia Catholic University, Peru. Consultant for 'Promperú' on concepts and content at the Peru Fair, 'Mucho Gusto' and Gastronomic Tourism.
Business Ventures
Director of 'UGAZ CONSULTORES, Consultora Cocina, Identidad y Territorio SAC'. Responsible for developing methodologies and development proposals from regional cuisines. Over 40 interventions in central Peru in the last 6 years.
Kala Tanta: production plant designing and supplying breads to renowned restaurants, among them two Acurio Group brands; training youngsters at risk in society.
Interventions and experience
International consultant on projects related to public policies and food & nutritional safety. In Colombia with the Ministry of Development and Social Prosperity (DPS), member of the Platform for Biocultural and Territorial Diversity, which includes such institutions as Slow Food International, RIMISP & PROCASUR. In Chile with Corfo and the La Chimba Project: cooking with the senses in Atofagasta and the 'Picadas' Route in Cañete (Catholic University). In Bolivia in the shaping of the Gastronomic Integration Movement (MIGA), with Melting Pot and the Danish Embassy.
Researcher at San Martín de Porres University. Lecturer in the Diploma in 'Development of a Territory with a Cultural Identity' given by the Latin American Centre for Rural Development (RIMISP).
APEGA
Founder member of the Peruvian Gastronomy Association (APEGA). Founder and member of the organising committee for the Mistura Fair.
Publications and personal achievements
Books
Award
Panes del Perú: El encuentro del Maíz y el Trigo (2007). [Peruvian Breads: An encounter between corn and wheat]
Gourmand Cookbook Award (best in the world in the category), London 2008.
