A group of 50 young graduates from El Salvador’s innovative Gastro-Lab Surf City program recently participated in an immersive, hands-on masterclass at Punta Roca beach, located in the vibrant coastal hub of La Libertad. This specialized initiative, driven by the administration of President Nayib Bukele, aims to empower the next generation of culinary professionals by bridging the gap between youth development and the country’s booming tourism sector.
The intensive training session combined rigorous theoretical knowledge with practical execution, focusing specifically on the characteristics, myths, and premium qualities of meat proteins. To ensure international standards, the program partnered with top-tier industry leaders from the U.S. Meat Export Federation (USMEF) and U.S. Pork Guatemala, who provided the students with expert guidance on advanced culinary techniques.
Under the leadership of chef Francisco Arévalo, the aspiring chefs sharpened their skills by preparing a full three-course menu. The practical course emphasized critical industry competencies, including precise temperature control, specialized meat cuts, and optimal cooking techniques. According to project coordinator Otto Leiva, this high-level training will significantly strengthen the local hospitality sector, stating that “this will empower these youth when they enter a restaurant, hotel, or hostel tomorrow, enabling business owners to elevate how pork is utilized.”
Supported actively by El Salvador’s Ministry of Tourism (MITUR), Gastro-Lab Surf City has been transforming lives since 2021 in collaboration with the United Nations World Food Programme (WFP). By equipping local youth with specialized skills in cooking, customer service, and personal development, the initiative ensures that the nation’s rapidly expanding coastal-marine tourism corridor is fueled by world-class gastronomic talent.