CFT Santo Tomás Santiago Centro participates in press conference for the 6th edition of “The Menu of Chile”

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The initiative of the National Cultural Heritage Service seeks to recognize and make visible the knowledge, recipes and traditions that are part of the culinary identity of Chile.

The Santo Tomás Santiago Centro CFT was part of the press point held on the occasion of the dissemination of the VI edition of “The Menu of Chile: Recognition of heritage cuisines”, an initiative promoted by the Ministry of Cultures, Arts and Heritage, through the National Service of Cultural Heritage (Serpat).

The activity took place at Bibliometro Plaza de Armas, in Metro Plaza de Armas, within the framework of “The Menu at the Station: Heritage Cuisine in Plaza de Armas”, a space that seeks to bring the flavors, knowledge and traditions that are part of the culinary heritage of our country closer to the community.

The event was attended by authorities linked to the cultural and heritage field, including the Undersecretary of Cultural Heritage, Emilio de la Cerda, and the Regional Secretary of Culture, Arts and Heritage of the Metropolitan Region, Francisco Sólanich, along with representatives of the gastronomic and heritage sector.

The event highlighted the importance of preserving and valuing the knowledge, products, recipes and practices that are part of Chile's culinary heritage, as well as publicizing the new call for entries, which will be open until November 7, 2026, at 5:00 p.m.

In this context, the book "The Menu of Chile" is available at Bibliometro Plaza de Armas, bringing this publication closer to the community and allowing people to learn about different expressions of the heritage cuisines of our country.

Representing Santo Tomás was Felipe Yáñez, National Director of International and Traditional Chilean Gastronomy, along with Variña Astorga, Director of the International and Traditional Chilean Gastronomy program at the Santiago Centro Campus, who attended accompanied by her academic team and students from the Campus.

The participation of students and academics from International and Traditional Chilean Gastronomy made it possible to link academic training with an event that values ​​gastronomic heritage and creates a meeting space with the community.

Through this participation, Santo Tomás reaffirms its commitment to the training and dissemination of Chilean gastronomy and to the appreciation of the knowledge, products, recipes and practices that are part of the cultural identity of the different territories of our country.