Peruvian Gastronomy Day: Four reasons that make it the best item to undertake

Our nuances, colors and flavors from the three regions are reflected in our gastronomy, which is one of the most varied and recognized worldwide. Every second Sunday in September the National Day of Cooking is celebrated and Peruvian gastronomy, a date to revalue our gastronomic heritage of the entire national territory.

The pandemic hit the economy of our country and one of the most affected sectors was the gastronomic one, as we recall the restaurants had to close to avoid COVID-19 infections. However, creativity has made it possible for many companies to come up with new proposals.

“Entrepreneurs have made it possible for our cuisine to continue to be present at the table of all Peruvians, who proudly see that, despite the difficulties, they are still standing. With the return to the new normal, the food industry will have up to 25% of new establishments”, Says Jorge Cerna, professor at Le Cordon Bleu University.

Peruvian chefs, professionals or amateurs, have a varied talent as well as their gastronomic proposals. These range from new proposals around ceviche, tiradito, causa, stuffed potato, lomo saltado, among others, to delicious desserts such as purple porridge, rice pudding, King Kong or alfajorcitos, and much more, all of them with great success. In this context, what motivates Peruvians to start a culinary business?

Jorge Cerna, a professor at Le Cordon Bleu University, shares four reasons that make it the best field to undertake:

• Need: The taste of eating is every day, therefore, there is the opportunity to provide different audiences with food through a Creole food business, pastry shop or cafeteria, depending on the qualities of the chef.

• Cost effectiveness: It is always said that a restaurant business does not lose and there is good reason, because whoever enjoys good seasoning, good will and good service, will always be successful. Of course, these qualities must be accompanied by some management tools based on cost control and market identification to guarantee its profitability and growth.

• Pride: Peruvian food has progressively experienced a resounding growth in the international market. It is very gratifying to be outside of our homeland and hear the praise for our food, we can certainly say that the Peruvian cuisine It has many followers among connoisseurs of universal gastronomy.
• A new opportunity: The loss of work due to the closure of some work centers, forced people to earn a living in another area. It is here where many discovered their skills in the kitchen or pastry and started an enterprise.

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