The Cook & Chef Institute foundation has signed a partnership agreement with Kala Tanta in Peru, both institutions seek to create perfect synergy within the framework of gastronomy and nutrition.
Bergner and the artisan Atelier baking lab Kala Tanta (Lima – Peru) have signed an agreement seeking to offer training courses focused on experimentation, innovation, design and production of artisan breads in pairing with the iconic Peruvian cuisine.
In this environment, professionals from the culinary arts, visitors to the American gastronomic capital and foodies will be able to experiment in a few sessions the perfect art of creating the perfect bread. This process will begin from the pre-ferments and their assembling with Peruvian food preparations. Kala Tanta is leaded by Chef Andrés Ugaz and Gabriela Wuest, from their lab they have been designing from over 4 years breads for the most renowned restaurants and hotels in Lima, in cooperation with bread masters trained in their atelier.
Within the framework of this partnership agreement both institutions seek to train and provide practical, artisan and healthy skills to lovers of best flavor and fans of baking, as well as reach a large sector of population that seeks to becoming in the perfect host and connoisseur of their own country flavours, in addition to widening the contents of gastronomic tourism in Lima and “el Callao”. Bergner will equip Kala Tanta’s Lab and Atelier with a selection of its best products and Kala Tanta will lead the development of training courses.