Certification proposal for the traditional professional cook of the state of Puebla

Eating is a biological act and cooking, a cultural act; the gastronomy in Mexico, for the culinary variety is the third in the world. The cuisine is made up of indigenous, spanish and asian elements, making it one of the most representative of the country, which consolidates its legitimate pride of identity. A good part of tourism moves, to a large extent, in search of gastronomic delights, find these in the typical markets of a province, a place or a good inn; allowing to interact with the popular gastronomic identity. The objective is to create a certification for the traditional professional cook of the markets of the city of Puebla in order to have the knowledge and technical tools to offer food with the best possible quality, thus allowing to generate an identity of gastronomic culture. In order to substantiate this certification, a study was carried out in the markets of the city having generated results that allowed the realization of the first training courses, which shall lay down the basis for the relevant certification. The kitchens in Puebla, have been laboratories of the food culture, the traditional professional cook, possess a culinary knowledge that contribute to the intangible cultural heritage, for this reason it is necessary that they possess a certification that gives them certainty of value in the activities that they carry out to frame in food identity.