### Strengthening Gastronomic Training to Reduce “Unfair Competition”, Warns Canirac
**By Ernesto Eslava, September 23, 2024**
Enhancing the training and professional development of gastronomic specialists in Baja California could reduce the “unfair competition” prevalent among regional restaurants vying for top culinary talent. However, it may also lead to graduates of Gastronomy degrees demanding higher wages, moving beyond just tips from diners.
“It’s essential that more schools offer Gastronomy programs; it helps us get more trained professionals into the workforce. But it’s also important to mention that when students are still studying, they occasionally have excessive expectations,” said Zaida Luz López, President of Canirac Tijuana. “Some students believe they should start as a chef instead of a waiter, which can create undue pressure on employers.”
Luz López also highlighted that not all gastronomy graduates proceed to work directly in kitchens; some take on roles in administration, human resources, purchasing, or finance within the restaurant industry.
Recently, the Universidad Tecnológica de Tijuana (UTT) increased its capacity, offering 120 new spots for Gastronomy students in Tijuana and maintaining 50 in Ensenada. The institution’s market studies show a high demand for this field, with ample job opportunities. Students pay a fee of 4,100 pesos per semester. UTT also partners with the tourism industry, offering a title of University Technician in Gastronomy after one year and eight months, followed by a Bachelor’s in Gastronomy and three certifications: in traditional Mexican cuisine, hospitality, and sustainable practices.
“We engage with hotels and Canirac, leveraging studies from economic and tourism departments, which indicate a higher demand for skilled workers than we can currently supply,” explained Salvador Morales Riubí, Rector of UTT.
### Additional Article:
**New Initiatives in Culinary Education to Bolster the Industry**
As the gastronomic scene continues to evolve, the need for skilled professionals is more critical than ever. According to a recent study, the gap between available jobs and qualified individuals is widening. Businesses are increasingly turning to educational institutions for solutions.
CAB University, another key player in culinary education, has announced a series of workshops aimed at bridging this skill gap. The program focuses on practical and theoretical knowledge, ensuring students are well-prepared for the demands of the industry. “Our aim is to create a new generation of chefs and managers who are not only skilled but also understand the business dynamics of the culinary world,” said Dr. Maria Lopez, Dean of CAB University’s Culinary Arts Department.
As these educational initiatives gain momentum, the overall quality and professionalism in the gastronomic industry are expected to rise, benefiting both employers and employees alike.