CHEF TITA The kitchen as a weapon of change
She has dedicated more than a decade to the investigation of the origins, influences, native products and Dominican culinary customs. For this reason, she proudly holds the title of “Ambassador of the New Dominican Cuisine”, a sociocultural movement. Inés Páez Nin, known as Chef Tita, is a leader of this trend that she enthusiastically declares and describes with passion when we ask her about it: “it’s about transforming through food, teaching with food, transmitting stories about what is behind each product, exalting the local, what is ours. A kitchen full of personality” Tita says, an alias that comes from Inesita, which is her mother’s name too and who called her like this because she is the little one.
With a bachelor’s degree in Hostelry and Tourism from the Universidad Iberoamericana (UNIBE) and a Diploma in Culinary Arts from the Pontificia Universidad Catolica Madre y Maestra (PUCMM), Chef Tita marks
a precedent in the professionalization of high-level gastronomy in the country, not only for her academic preparation but for her passion about training constantly. A professional who besides of having experience in Palma de Mallorca, Spain, has also explored gastronomic scenarios such as India, London, Peru, Italy, Germany, Colombia, Mexico and Panama, among others. “I value very much to acquire knowledge, but I also think that vocation is very important in this job. A chef must give everything, sacrifice and put the heart in the elaborations. Because what moves you is what lives in you, in your soul, in that illusion, the desire to improve ourselves, to continue creating and doing different things “. That strength she shows is what led her to be the owner and head chef of the restaurant “Travesías” from where she set her author stamp to
the Dominican haute cuisine. She also has visibility within the guild as a member of the Dominican Association of Chefs (ADOCHEFS) as well as in her role as host in television in the “Cocina Gourmet” a TV show that is broadcast nationally and internationally, or as a presenter of Master Chef. “Being in a TV show allows you to communicate the work you are doing. The great international chefs have that media part. When you have that exhibition, you can project your gastronomy in other international markets. With Master Chef has been a privilege. I’ve given a place to Dominican Republic as a country brand and as a destination not only for sun and sand.”
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