{"id":13275,"date":"2013-08-31T20:41:36","date_gmt":"2013-08-31T20:41:36","guid":{"rendered":"http:\/\/www.oncubamagazine.com\/?p=13275"},"modified":"2013-08-31T20:41:36","modified_gmt":"2013-08-31T20:41:36","slug":"i-think-we-need-to-bring-ourselves-up-to-date","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/styles-trends\/technologies-of-communication-and-media\/i-think-we-need-to-bring-ourselves-up-to-date\/","title":{"rendered":"\u201cI think we need to bring ourselves up-to-date\u201d"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>What do you think about Cuban cuisine today?<\/strong><\/p>\n<p style=\"text-align: justify;\">There is a lot of stagnation in Cuban cuisine. I think we need to bring ourselves up-to-date; we should have more exchange with other countries; our chefs should travel and work abroad, explore and bring new ideas. That would be a lot of help to Cuban gastronomy. It\u2019s not the same to take a course here about the latest tendencies as it is to experience them firsthand. Otherwise, your continuing training is incomplete, and the industry becomes outmoded. Despite all of that, we are innovating every day, because we work with the real availability of the market, and we deliver a product with an attractive esthetic. The Achilles heel of Cuban cuisine is our supply. What you may do today you might not be able to do tomorrow, due to scarcity of a product; that is why we, the creators, are like painters\u2014we are always imagining new things.<\/p>\n<p style=\"text-align: center;\"><strong>Mini Cuban brochette<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13284\" alt=\"Silfredo-Reyes-Reyes-Manso\" src=\"http:\/\/www.oncubanews.com\/wmag\/wp-content\/uploads\/2013\/08\/Silfredo-Reyes-Reyes-Manso1.jpg\" width=\"620\" height=\"411\" srcset=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2013\/08\/Silfredo-Reyes-Reyes-Manso1.jpg 620w, https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2013\/08\/Silfredo-Reyes-Reyes-Manso1-300x199.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/p>\n<p style=\"text-align: center;\">Ingredients \/\u00a0for 6 servings<\/p>\n<p style=\"text-align: center;\">Roast pork \/\u00a0200 g<\/p>\n<p style=\"text-align: center;\">Boiled taro root (malanga), mashed, for frying \/460 g<\/p>\n<p style=\"text-align: center;\">Onion, garlic, garlic chives, and salt to taste<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p style=\"text-align: justify;\">Combine the onion, garlic, garlic chives, and salt with the taro. Chop pork into small slices. Using a dessert spoon, place small portions of the taro mixture\u2014never larger than the pork slices\u2014into boiling oil. When they are browned, remove and place on a napkin or paper towel to drain the oil. Sandwich a pork slice between two fritters on a wooden skewer.<\/p>\n<p style=\"text-align: justify;\">Silfredo Reyes Romero:\u00a0A graduate, as cook, of the first Cubanac\u00e1n on-the-job training course at the Hotel Meli\u00e1 Varadero in 1991. Worked at the hotels Cuatro Palmas, Meli\u00e1 Varadero, Paradiso Puntarenas and Arenas Doradas in Varadero and at the Hotel Habana Libre. In 2007, he was elected a federative member of the Culinary Association of the Republic of Cuba. He earned the title of international chef in 2011. In February 2013, he opened his own business, (Reyes Manso), a cafeteria and catering service.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What do you think about Cuban cuisine today? There is a lot of stagnation in Cuban cuisine. I think we need to bring ourselves up-to-date; we should have more exchange with other countries; our chefs should travel and work abroad, explore and bring new ideas. That would be a lot of help to Cuban gastronomy. [&hellip;]<\/p>\n","protected":false},"author":194,"featured_media":13271,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13930],"tags":[],"ppma_author":[33559],"class_list":["post-13275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technologies-of-communication-and-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u201cI think we need to bring ourselves up-to-date\u201d | OnCubaNews English<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oncubanews.com\/en\/styles-trends\/technologies-of-communication-and-media\/i-think-we-need-to-bring-ourselves-up-to-date\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cI think we need to bring ourselves up-to-date\u201d | OnCubaNews English\" \/>\n<meta property=\"og:description\" content=\"What do you think about Cuban cuisine today? There is a lot of stagnation in Cuban cuisine. I think we need to bring ourselves up-to-date; we should have more exchange with other countries; our chefs should travel and work abroad, explore and bring new ideas. That would be a lot of help to Cuban gastronomy. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/oncubanews.com\/en\/styles-trends\/technologies-of-communication-and-media\/i-think-we-need-to-bring-ourselves-up-to-date\/\" \/>\n<meta property=\"og:site_name\" content=\"OnCubaNews English\" \/>\n<meta property=\"article:published_time\" content=\"2013-08-31T20:41:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/oncubanews.com\/en\/wp-content\/uploads\/2013\/08\/Silfredo-Reyes-Reyes-Manso-Portada.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"620\" \/>\n\t<meta property=\"og:image:height\" content=\"349\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Alain L. Guti\u00e9rrez Almeida\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alain L. Guti\u00e9rrez Almeida\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/oncubanews.com\\\/en\\\/styles-trends\\\/technologies-of-communication-and-media\\\/i-think-we-need-to-bring-ourselves-up-to-date\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/oncubanews.com\\\/en\\\/styles-trends\\\/technologies-of-communication-and-media\\\/i-think-we-need-to-bring-ourselves-up-to-date\\\/\"},\"author\":{\"name\":\"Alain L. 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