The desire to do things and the search for initiatives distinguish the group from the center of preparation of Calixteño gastronomy in order to offer a diversity of productions that favor the nutrition of the population.
That's why the hustle and bustle begins very early in the morning between wood stoves and the equipment destined for the different productions.
This is stated by Cecilia Durán Pérez, Brigade Chief in this entity belonging to the Commerce and Gastronomy Company in the Holguín municipality of Calixto García. “This is a beautiful but very consecrated task because we arrive here and we do not have a departure time and the group is aware that the guarantee of food for Calixteños is partly in our hands and we focus on how to maintain the productive rhythm. and achieve quality productions.”
Currently, production, she explains, focuses on the production of pickles, peanut nougats, sweet potatoes and croquettes, products that maintain popular acceptance in the gastronomy units of Buenaventura where destinations are prioritized.
However, the current production rate of the Calixteño gastronomy production center can benefit other localities, hence more agile mechanisms are needed so that everything produced here is marketed more quickly in neighborhoods of the municipality. “The results are there and sometimes the productions are waiting for the attendance of the administrators and that is an issue that must be taken into account to bring more productions to our people,” said Durán Pérez.
Aware that producing is a word of the first order, Ramiro Rodríguez García does not detach himself for a moment from the stove and its complex maneuvers. “Proud to be a chef, in this work I have been providing tons of food to my people for 23 years and I am still here.”
“The heat is intense, the tasks are long, but there is no difficult task and we are willing to continue providing food.” With raw materials here, production does not stop,” he assures, while he stirs the syrup again and again to make nougat.
Although there is support for raw materials, and the willingness of the group to take on the challenge of greater production, there are other aspects, such as payment to its group, that require new perspectives.
Seeking to encourage its workers, the Commerce and Gastronomy company in the territory seeks, through insertion into new economic actors (MSMEs), a way that could respond to this concern with the aim of supporting productions and reducing prices.
Meanwhile, the production center group does not stop its busy daily life to fulfill its mission of providing diverse and quality food, services that are always welcome.
