The Holguín branch of the Federation of Culinary Associations of Cuba celebrated its 37th anniversary last December.
Its workers, distributed in almost all of the 14 municipalities of the territory, work for the sake of keeping alive the traditional Cuban cuisine.
Training courses are offered at the provincial capital, where professors train future cooks and pastry chefs of the territory.
The Holguín culinary association includes in its courses the training of self-employed workers, a non-state form with a large number of members involved in food production.
The collaboration and support to other entities characterizes the members of the Holguín culinary association.
The support of the governmental authorities in each territory is indispensable, in order to improve the working conditions of the associates.