San Ignacio University

San Ignacio University (SIU) connects cultures, science, and dreams with an innovative vision and a transformative mission. It is the first university with Peruvian roots established in the United States.

We believe in a future where education transcends borders, uniting continents and cultures under the banner of academic excellence, innovation, and sustainability.

We are devoted to developing innovative and global leaders and engaged world citizens. Our goal is to provide a comprehensive education that combines academic rigor with a global perspective.

Through leading-edge undergraduate and graduate programs, cutting-edge research, and a diverse community, we foster the development of skills, knowledge, and values that prepare our students not only to meet global challenges but to lead efforts toward a more inclusive, sustainable, and fair world.

We find our strength in the union of innovation with the rich cultural tradition of Peru and Latin America. We celebrate our heritage while embracing the future by preparing our students to navigate and redefine today’s world.

This is the story of an academic journey that challenged the boundaries of what is possible and believes in the power of linking worlds. SIU is a university that inspires dreams to transform the future.

“We salute all our employees and entrepreneurs at SIU who have worked with us over the years and those who have supported us in Peru. We congratulate and thank our thousands of Latin American students –some on campus and others online– who have allowed us to become the bridge of the Americas that connects us with the United States, the colossus of humanity that has never closed its doors to the children of Latin America, for which we Peruvians will always be deeply grateful.”

Raúl

Diez Canseco Terry

Founding President of the Corporación Educativa USIL

OUR HISTORY

Raúl Diez Canseco Terry

San Ignacio University in the United States is a story of entrepreneurship, audacity, determination, perseverance, struggle, and, of course, much humility. The following elements should be present when you decide to start a business in a foreign country.

Conviction, because you must have a clear goal: Where do you want to get to?

Passion, because you know it will not be easy and you will fall again and again, but you will have to get up.

Courage, which is related to perseverance and persistence to achieve success, which, as I have always maintained, has nothing to do with luck.

The Dream of Studying in the United States

To talk about this story, I would have to go back many years when I was very young and realized what a privilege it was at that time to study in the United States. It was almost unattainable for the Peruvian and South American populations due to high costs, including airfare, lodging, and English language requirements, among others. That is when I started to think of other ways to achieve it.

I could not go to the United States to pursue higher education because my father lost his job in complicated times for Peru, at the time of the military governments, in which there were persecutions and private initiatives suffered confiscations. So, once I finished my studies at the Universidad del Pacífico, I started to work to help my family and compensate for what my father had left me with a lot of effort and sacrifice: an excellent education.

The Origin was an Academy

The years went by, and I created the San Ignacio de Loyola Academy, the institute of the same name, the San Ignacio de Recalde school, and finally, the San Ignacio de Loyola University. As you can see, they all bear the same name because they gave me a scholarship when I had this family problem. After all, I was a good student. They gave me all the possibilities and facilities to undertake

my project that won thanks to the hand of God and the effort of their teachers.

We started with the School of Chefs

Seventeen years ago, Luciana de la Fuente and I decided to venture into this marvelous challenge posed by the United States, which always opens the doors to interesting projects on equal terms for educational projects. So, we decided to bring the School of Chefs of Peru to the United States, which had been a great success in our homeland because it had been a pioneer in Peru and Latin America.

At that time, we already had an alliance with Paul Bocuse, the then-leading French food school. This school of chefs had a lot of stumbling blocks, first because of the requirements, such as municipal operating licenses. Those were quite complicated years because we had no facilities beyond our efforts and the support of our beloved San Ignacio of Peru.

The College

Later, the college was born, which had great transcendence in the United States, especially in the Latin American sphere. As we were not at ease, we decided to get the qualifications and regulatory requirements to access the benefits any U.S. institution may have. After a long journey,

we got the authorizations. Not content with that, we decided to go to the Department of State to get their approval to grant the famous study visa. It was a cumbersome process. It took a long time, but finally, we got it. Thanks to that system, we started bringing Latin American and Peruvian students.

Then, we looked into the possibility of working on the U.S. degree in Peru, which we signed. Now, our students can study in the United States without leaving our country. That is the great thing about the U.S. system.

The Bachelor’s Degree Program

Once we achieved that, we decided to include the Bachelor’s Degree program, i.e., the 4-year degree program, to make that leap later. The sky is the limit. We presented our project to create the university. Today, proudly, we are the first Peruvian university approved in the United States and accredited under all the U.S. laws.

MBA and PhD Programs in USA

Following our wonderful dream, we decided to create master’s degree programs, including MBA programs, which were very successful not only in Peru but also at the San Ignacio de Loyola of Paraguay, giving Latin American young people the opportunity to come to study in the United States.

We also obtained approval to offer PhD programs. We are a university that offers all the academic degrees available in the market to benefit Peruvian and Latin American students.

Bridge of the Americas

Today, we have a formidable infrastructure, and we continue to grow. We purchased a 3-acre property with the visionary support of my wife, who reached out to me from the beginning to move forward.

We want to become the home and bridge of the Americas, a meeting point for Latin Americans and Ibero-Americans, and we are working very hard on it. On its way to 18 years, SIU continues to advance and achieve feats.

Thanks to Our Employees

All the international development that we have achieved in our beloved corporation, of which SIU is a fundamental piece in the structure, has been the result of great work and collaboration, especially of who was its first international director, Ramiro Salas Bravo, who later became our beloved President for seven years at USIL, in Peru, and currently holds the title of Grand Chancellor.

We made countless trips with Ramiro to Disney to visit Kristin Lindsay, who at that time was Vice President of this company. We developed with her the various possibilities we had to bring USIL students -and later SIU students- for internships,

training, and work at Walt Disney World in Orlando.

It is also good to mention Federico Martinez, who was our president when we were already a university. With his wisdom and capacity, he guided us in those new and competitive directions to develop our activities in the United States.

In addition, it is important to highlight the work of José Sotomayor, current Vice President of Communication and Digital Innovation of USIL, who is setting the tone and order of our educational corporation and has become a fundamental piece in the development of SIU in the United States.

MORE THAN 50 YEARS IN EDUCATION 17 YEARS IN THE UNITED STATES

We are located in one of the most cosmopolitan cities in the world: Miami

A city that  welcomed us more than 15 years ago and which was the starting point for writing our history in the United States.

1991

SIR begins its mission to provide children and young people with a bilingual education.

It all began with the San Ignacio de Loyola Pre-University Academy 2014 entrepreneurial spirit led us to cross the Pacific Ocean

1995 2018

We begin to lay the foundations for our operations in the United States.

USIL is inaugurated. are born to develop entrepreneurial leaders with an international vision.

We began to train highly competitive technical professionals.

2014

We opened our first Bright Modules-based early childhood education center

We launch USIL Digital Learning for synchronous and asynchronous virtual

The Corporación Educativa USIL’s operations move to the United States of America.

We inaugurate the USIL Graduate School with an executive and globalized vision. 2016 inaugurated.

We became the first Peruvian university in the United States.

We reinvented virtual education with an e-commerce platform with continuing education courses.

2014

Continuing with academic quality and adhering to our pillars, USIL-Paraguay is founded.

COLLEGE FL, US SAN IGNACIO

DON IGNACIO CULINARY ARTS SCHOOL

DON IGNACIO CULINARY ARTS SCHOOL

2007

With a firm commitment to excellence in the education and training of students destined to become successful professionals endowed with an entrepreneurial spirit and an unwavering passion for gastronomy, the Don Ignacio Culinary Arts School was founded in 2007 in Doral, Miami, Florida.

The academic program was designed taking into account the needs and opportunities of an ever-changing global society, thus providing an education that allowed our students to excel in an international environment, not only as highly trained individuals in their field but also as individuals with integrity, values, and commitment to society.

In August, the Division of Corporations of the Florida Department of State, United States of America, granted the certificate of registration of Don Ignacio Culinary Arts School, a school of high training in Peruvian and international cuisine.

At that time, the world would know the impact of the real estate bubble that caused a nationwide economic downturn from December 2007 to June 2009.

For entrepreneurs, opportunities appear when there is a crisis.

“It was a personal life challenge. At that time, the world was experiencing an economic crisis, but at the same time, the international positioning of Peruvian gastronomy was on the horizon. These two factors and the need for young people to face this situation with high-quality training

made us decide to open a school in the United States,” recalls Raúl Diez Canseco Terry, Founder and President of the Corporación Educativa USIL.

At that time, Latin America was growing within the United States. Fifteen percent of the U.S. population was of Hispanic American origin, to the extent that as of 2000, more than half of the population growth in the U.S. was of Latino origin. By 2050, Americans of Latino origin will be one-third of the total population, making them the biggest minority in that nation.

THE PERUVIAN CULINARY EXPERIENCE AT DISNEY

MAY 2007

Raúl Diez Canseco Terry; Kristi Breen, Vice President of International and Campus Recruiting, Disney Cruise Line Recruiting; Ramiro Salas, and LeeAnn DeMay, Disney representative.

Raúl Diez Canseco Terry; Marina Sequeiros, Provincial Mayor of Cusco, and Ramiro Salas.

USIL authorities and Disney representatives.

Peruvian chefs invited by Universidad San Ignacio de Loyola. Among them, is Adolfo Perret.

Raúl Diez Canseco Terry; Marina Sequeiros, Provincial Mayor of Cusco, and Kristi Breen. Tracy Montoya and Raúl Diez Canseco Terry.

Raúl Diez Canseco; Tracy Montoya, VP of Recruitment at Disney Parks and Resorts, and Kristi Breen.

Introducing the Peruvian chefs who participated in the Peru at Disney culinary experience.

The gateway for most Latin Americans coming to the United States is Miami, Florida. It was necessary to build a bridge to link the dreams of Latin Americans with the real possibility –through education– of making them come true.

Florida is a global competitive state that in 2008 had a per capita income of more than 40 thousand dollars and today stands at more than 75 thousand dollars. Florida’s GDP reaches 259 billion dollars, making it the third state with the highest GDP, after Texas and California.

The Peruvian Gastronomic Boom

The world is witnessing the international take-off of Peruvian gastronomy. But few know that the work that everyone admires today, with prestigious food fairs, took place in the 2000s with the silent commitment to the technical and professional training of cooks, chefs, and nutritionists, as well as the development of gastronomic management and marketing.

Chefs trained abroad joined the country’s expert traditional cooks to initiate a dialogue of flavor and seasoning that rescued the main dishes and preparation processes to elevate them to the gourmet category of international recognition.

In 1996, Universidad San Ignacio de Loyola opened the Hotel Administration and Tourism Administration degree programs, one of the components of which is the academic teaching of national

Strategic alliance with the famed Paul Bocuse Institute in France allows USIL School of Chefs students to study abroad and participate in student exchanges.

Gastón Acurio is an emblematic figure of Peruvian gastronomy for his outstanding contribution to the global recognition of Peru’s native flavors. He has taken Peruvian cuisine to unimaginable international scenarios through culinary innovation and entrepreneurship. One of his most recent and notable successes is positioning his restaurant, Astrid & Gaston, in 30th place in the prestigious list of the 50 Best Latam.

and international cuisine. Moreover, interest in professional teaching of gastronomy is so great that in 1998, USIL created the School of Chefs, which was initially led by Gastón Acurio. This was the basis for consider the need to initiate the international take-off of Peruvian gastronomy in the United States.

A Cultural Experience

Peru offers the world an immense cultural and gastronomic richness. The products used in Peruvian dishes come from our great geographical diversity, ecological zones, and climates.

We have more than 3,800 varieties of potatoes and superfoods such as quinoa, purple corn, camu camu, sacha inchi, and the giant corn

of Urubamba, which are considered essential products for world food security.

Peruvians are proud of their gastronomy. More than 320,000 Peruvians work directly in this field. And the flavors and knowledge of Peru influence the decision of 42% of foreign tourists when choosing our country as a tourist destination.

The First Step: Non-Degree

There is an opportunity for everyone in the United States. People who have completed their school courses and decide to work immediately can opt, before entering a college or university, for a non-Degree certification system of skills and competencies.

These programs are designed to develop and update practical and professional skills with the highest educational standards to meet various professional needs. This was the case of Don Ignacio Culinary Arts School, which entered the United States after passing demanding educational requirements accredited by the American Culinary Federation Education Foundation (ACFEF).

To ensure that our students receive a superior quality education, capable of meeting and exceeding the demands of the market, the

Culinary Arts, Baking, and Patisserie programs were sustained by:

• An education that joins theory and practice, encompassing classical and modern culinary arts.

• Strong links with the business sector.

• Academic excellence supported by a highly qualified faculty.

• Personalized assistance for each student.

• Rigorous compliance with international standards.

APPLICATION

DON IGNACIO CULINARY ARTS SCHOOL

MIAMI, JULY 24, 2007

The Division of Corporations of the Florida Department of State, United States of America, granted the certificate of registration of Don Ignacio Culinary Arts School, a school of high training in Peruvian and international cuisine.

April 23, 2008. The signing of the agreement signed by Mey Hofmann (left), Founder Director of Hofmann Culinary Arts School; Eléonore Vial (right), Dean Director of Development of Institut Paul Bocuse, and Raúl Diez Canseco Terry, representing Don Ignacio Culinary Arts School.

Although the emphasis was on Peruvian gastronomy, the school’s projection was Latin American. In that sense, we created a scholarship and semi-scholarship program to enter the U.S. market. To put into practice what we had learned, we opened a Peruvian and international food restaurant that was very successful.

It was necessary to attend a public hearing to obtain the operating license where the evaluators were state educators and representatives of the competition.

The project began in an area of Doral, a rented space in Miami, which at that time was

experiencing significant growth with the arrival of Colombians, Cubans, Mexicans, Peruvians, and, recently, Venezuelans. Soon after, it was necessary to change the location due to the tripling of student enrollment.

Located in a privileged space, our fully equipped kitchens were designed to provide an efficient and fully updated culinary work environment. In addition, each student workstation included a complete set of utensils and equipment necessary to foster a solid understanding of contemporary cuisine.

Founded in 1983 by Mey Hofmann, the Hofmann School has positioned itself, since its origins, as a benchmark in Spain›s culinary training and gastronomy sector. Since 2016, the business strategy has focused on innovation and gastronomic vanguardism and has created a solid brand of professionalization in the sector.

Don Ignacio Culinary Arts School’s growing reputation facilitated the creation of international partnerships with renowned institutions such as Paul Bocuse Lyon Culinary Arts Institute in France and Hofmann School of Hotel Management in Barcelona, Spain. These collaborations gave our students diverse cultural experiences and increased opportunities to succeed in the competitive business world.

Our school’s philosophy went beyond train students for successful careers. Thanks to the highly trained faculty, exploring career

opportunities in the international hotel and food service industry was also actively supported.

At that time, the school grew its program offerings and earned the Bachelor’s Degree accreditation, becoming an accredited vocational school with the highest educational standards of the state of Florida. Since then, we have received unannounced visits from accreditation bodies and the Florida Department of Education every year to verify that the educational offerings are being met. Thus, San Ignacio College was born.

INAUGURATION OF DON IGNACIO CULINARY ARTS SCHOOL

APRIL 2008

Miguel Ángel Manzoni and Raúl Diez Canseco Terry.

Eléonore Vial, Dean Director of Development of Institut Paul Bocuse, and Mey Hofmann, Founder Director of the Hofmann School of Hotel Management, with Luciana de la Fuente, Executive President of the Corporación Educativa USIL.

Facade and interior of Don Ignacio Culinary Arts School in Doral, Miami.

Raúl Diez Canseco Terry accompanied by chefs in charge of Don Ignacio Culinary Arts School.

San Ignacio College cooking lab at Doral.

August 11, 2008.

Eduardo Navarro and Wendy Fiol, teachers at Don Ignacio Culinary Arts School, receiving the silver medal in the competition organized by the American Culinary Federation INC.

Certificate of recognition of Don Ignacio Culinary Arts School by the State of Florida.

Jorge Yeshayahu

Gastronomic Sociologist

Author of the “Guía de restaurantes peruanos en Estados Unidos”

(Guide to Peruvian Restaurants in the United States)

“Raúl is the pioneer of Peruvian gastronomy in the U.S.”

There was no culinary academic precedent before Don Ignacio Culinary Arts School, the culinary school that Raúl Diez Canseco Terry opened in Miami. Even though there were very well-positioned Peruvian restaurants, no one realized the need to open a school to prepare future cooks and chefs to sustain the restaurant business. Raúl was a gastronomic pioneer in that aspect.

There are several things we must recognize about the gastronomy of migrants. Those who leave their country bring their culinary traditions with them. This contributes to cultural richness and new culinary experiences for the place where they arrive. In this sense, the preparation and consumption of food help migrants to preserve their cultural identity in a new environment. Food

becomes a tangible link to their place of origin to keep their heritage alive and share their culture with others.

For this reason, I always say that food is a powerful means to build cultural bridges. That has happened with Peruvian cuisine. Cuisine acts as a medium for cultural exchange between communities. I vividly remember the Peru Fest and Peru Gourmet food festivals, meeting points for Peruvians and the Latino community in the United States.

In 2019, when I published the first guide to Peruvian restaurants, there were 497 restaurants in the United States. Today, there are more than 2000, and in Miami alone, there are more than 600. Food does not uproot you. On the contrary, it conquers other spaces.

San Ignacio de Loyola and its academic unit in the U.S., San Ignacio University, are pioneers in placing Peruvian gastronomy at a top level. No other university has promoted Peru’s original products through Guinness World Records. For example, they made “The World’s Largest Quinoa Salad” in 2015 in Miami. Today, quinoa is a food recognized all over the planet for its high nutritional qualities.

They did the same with rocoto, cacaco, native potato, aguaje, and many other products. According to the 2018 census, there are more than 640,000 Peruvians in the United States, most of whom reside in Miami and New Jersey. A powerful reason that unites them and gives them identity is Peruvian food. San Ignacio University has been and continues to be a pioneer in training the professionals who make it possible to continue conquering palates around the world.

SAN IGNACIO

SAN IGNACIO COLLEGE

2010

The conquest of the U.S. educational market began in 2010 with the founding of the culinary arts school San Ignacio College in Miami, the first training institution in Latin American and Peruvian cuisine in the United States, created in partnership with the Disney Corporation. So far more than 70% of its graduates have achieved outstanding business leadership positions.

Under the firm commitment to training entrepreneurs with a global vision, San Ignacio College inaugurated a new campus in Doral on May 21, 2014. José María Aznar, former President of the Government of Spain and President of the Foundation for Analysis and Social Studies (FAES), godfathered the inauguration of this modern campus and the opening of the Coloring Dreams early stimulation center, accompanied by Kristi Breen, Vice President of International and Campus Recruiting, Disney Cruise Line Recruiting.

Located at 3895 NW 107 Avenue in Doral, the new campus offers Culinary Arts, Business Administration, International Business, Marketing, Hotel Management, and Early Childhood Education programs, all designed to respond in a personalized

Raúl Diez Canseco Terry and Luciana de la Fuente with Luigi Boria (right), Mayor of Doral (2012-2016), and Alba Bolaños Azcuy, former Director of Public Relations at San Ignacio College.

way to every student’s needs. The bilingual programs give students the option of studying in Spanish to earn a degree recognized in the United States. In addition, enrollment at San Ignacio College opens the door for students to apply for student visas.

Today, this campus benefits from the vast experience of more than 50 years gained by San Ignacio de Loyola and the international alliances with more than 350 specialized educational institutions. This expansion consolidated the achievements made through

the culinary school and brought new academic opportunities for young Latin Americans to pursue bachelor’s degrees and forge new beginnings in the United States.

Certified by the Florida Department of Education’s Commission for Independent Education and accredited by the Accrediting Council for Independent Colleges and Schools, San Ignacio College is positioned to award certificates, diplomas, and academic degrees. Thus, Universidad San Ignacio de Loyola, a renowned educational institution in Peru,

became the first Peruvian university with a branch in the United States. The excellence of the more than 100 chefs who graduated from its Miami campus and are now working in prestigious hotels and restaurants in the United States has played a crucial role in the accreditation of San Ignacio College. The faculty is composed mainly of U.S. teachers, although the gastronomy programs will benefit from the experience of Peruvian teachers, thus ensuring the authenticity and quality of the teaching.

A noteworthy aspect of this expansion is the inclusion of the F-1 Visa, which allows foreign students to reside in the United States during their studies without any inconvenience. Furthermore, USIL’s Scholarship 18 students in Lima had the opportunity to study programs in the Miami campus, taking advantage of a modern infrastructure in which US$3 million has been invested. This strategic move reinforces USIL’s commitment to quality education and internationalization and opens new avenues for educational cooperation and cultural exchange between Peru and the United States.

Kristi Breen, Vice President of International and Campus Recruiting, Disney Cruise Line Recruiting.

José María Aznar, former President of the Government of Spain and President of the Foundation for Analysis and Social Studies (FAES).

Luciana de la Fuente and Raúl Diez Canseco Terry with their sons Cristóbal and Ignacio.

Raúl Diez Canseco Terry with special guests, such as former President of the Government of Spain José María Aznar, Kristi Breen, and Mayor of Doral, Luigi Boria.

Luciana de la Fuente, José María Aznar, and Lili Carmelino.

Students and faculty of Don Ignacio Culinary Arts School.

ANTONIO BACHOUR

Antonio Bachour grew up in Puerto Rico and became passionate about baking at a very young age, thanks to a childhood spent in his family’s bakery. He spent his early years perfecting his profession in Puerto Rico as a pastry chef at the Sand Hotel and Casino and the Westin Rio Mar. In search of a better place to continue growing professionally, in 2001, Bachour traveled to Miami Beach as Executive Pastry Chef at Talula. Soon, he was sampling Italian delicacies at Devito South Beach and Scarpetta in New York and Miami.

In 2009, KNR Food Concepts asked Bachour to join the opening team at the W South Beach Hotel. Shortly after, he was in charge of all baking at The Trump Soho Hotel and its restaurants. In April 2011, Bachour trained in France with the renowned chef Philippe Givre at L’ Ecole Valrhona. That same year, he was selected as one of the “Top 10 Pastry Chefs” in the United States and was a finalist in the 2011 International Chefs Congress Pastry Competition.

JAVIER GUILLÉN

He is well known in pastry and chocolate making for a very personal creativity forged during his time at places like El Bulli, Valrhona, Pierre Hermé, and Oriol Balaguer.

Javier Guillén, who lives part-time in Spain, Paris, and Brazil, has his own style, runs his own chain of chocolate shops, and owns his firm Javier Guillén Consulting, dedicated to advising professionals and giving courses in which he shows his latest collections of creations and molds all over the world.

At the end of 2007, República del Cacao, a company that initially produced fine-aroma chocolate, opened a new shop in Aventura Mall in Miami. In this context, Javier Guillén visited SIU.

During his visit, Guillén shared his talent with the Culinary Arts students and took them on a journey through the origin of the fine-aroma cacaco to the final product.

In 2022, he started a new project called Sweet Monkey, this time in high-end ice cream and frozen pastries, which proposes ice creams and sorbets with intense flavors thanks to the incorporation of high percentages of fruit and nuts in references such as strawberry, Alphonso mango, and pistachio.

JAMES TAHHAN

Former MasterChef Latino digital host James Tahhan –from Telemundo’s  Un nuevo día– is one of the most distinguished and popular chefs on U.S. Hispanic television.

After visiting the College’s Culinary Arts facilities, he commented on it on his program, highlighting the professionalism in teaching gastronomy.

Tahhan graduated from the prestigious Le Cordon Bleu Culinary Arts School and owns an organic meat distributor called Honest Farms by Chef James.

NITZA MENDOZA

PASSION FOR GASTRONOMY AND ENTREPRENEURSHIP

Iemigrated to the United States in 2000 to pursue new opportunities and challenges. I learned to cook at a young age. Eventually, I became a chef and managed food businesses until I decided to leave the country and try my luck with what I knew how to do.

Then, I found The Culinary Art School, the first Peruvian and international gastronomy school to open in Florida. It was the starting point for my journey to success.

Under the tutelage of the institution’s president Raúl Diez Canseco Terry and with the support of Luciana de la Fuente, the institution’s leader, I discovered an environment conducive to continue perfecting my culinary talent, as well as my organizational, administrative, and logistical skills.

In the classrooms of San Ignacio, I excelled in the world of gastronomy. My dedication was unwavering. I absorbed knowledge, perfected my skills, and demonstrated creativity and gastronomic skills.

Peruvian cuisine opened new opportunities for me. Among pots, and seasonings, I discovered this great country’s way of life and its cultural keys.

The United States boosted my entrepreneurial spirit.

Since then, I have acquired a strong presence in Miami’s gastronomic scene. My cuisine reflects my Peruvian heritage, global influences, and a touch of personal innovation.

I have earned a place in the Peruvian community in the United States and a recognition that I owe to my country, my parents, and San Ignacio de Loyola. Raúl Diez Canseco Terry has been my inspiration.

I have learned from Raúl and Luciana essential values in life such as fidelity, determination,

courage, leadership, authenticity, love for others, respect, gratitude, generosity, and passion, a lot of passion in what we do.

I remember very well the Guinness record for the world’s largest quinoa salad, proposed and promoted by Raúl, in which he demonstrated his vision, capacity, and leadership to overcome difficulties.

Every time we take on new challenges as an institution, I feel that what keeps us alive is our capacity to dream and undertake, always keeping alive the nostalgia of returning to my beloved Peru to share its successes and experiences.

KRISTI BREEN

VICE PRESIDENT OF TALENT ACQUISITION AT WALT DISNEY COMPANY

It is a source of great joy to congratulate you on the magnificent milestone of 17 years of continuous success and achievement. Throughout that time, I have had the privilege of getting to know and collaborate with each of you. Our collaboration with USIL stands out as a fundamental pillar for us, a bond that we value enormously for its great significance.

On reflection, I am amazed at the transcendental impact you have had on the lives of thousands of students. Your dedicated work has not only transformed the lives of these young people but has also had a ripple effect in the communities from which they come. It is truly inspiring to see that many students return to their hometowns, forever changed and ready to contribute to and enrich their environments.

I feel deeply proud and immensely happy when I think of everything we have accomplished together and the countless possibilities that await our shared path to the future. The anticipation for the next 17 years is enormous, during which I am convinced that we will further strengthen our partnership.

With these words, I renew my congratulations and thanks for all that has been achieved so far. I look forward to the projects and successes that lie ahead and to the time when we will meet again.

Please accept my sincere appreciation and best wishes.

“The Great Transformation”

San Ignacio College becomes San Ignacio University

2016

Dr. Luciana de la Fuente

Executive President of the Corporación

Educativa USIL

In 2016, San Ignacio College became San Ignacio University (SIU), an American university accredited by the Accrediting Council for Independent Colleges and Schools of the United States of America.

After 17 years of operation in the United States, the Executive President of the Corporación Educativa USIL, Dr. Luciana de la Fuente, states that SIU is positioned as a place where individual dreams join the collective dream of consolidating an education of excellence and leadership in South Florida and beyond.

Even though 2023 marked a period of transformation and adaptation for the institution, according to De la Fuente, 2024 presents itself as a turning point, a product of the strengthening of San Ignacio University’s operations in the United States.

“If 2023 was the year of transformation and adaptation, 2024 will be the year of take-off. By 2030, growth will be exponential,” predicts Dr. Luciana de la Fuente.

Her vision is well-founded. During these first 17 years, San Ignacio University has established itself as a first-class educational institution in the United States, with personalized education, state-of-the-art educational technology, and a team of teachers prepared for the competitive American market.

SIU is not a traditional university. It is a space where each student is much more than a code. Each student is a unique story that the institution is committed to accompanying and guiding individually. It is a modern training center that adapts to our changing world.

Aimed at the Latin American community, SIU seeks to be the bridge that connects its students with the United States.

The Corporación Educativa USIL expanded its investments in Florida and settled in the heart of the Hispanic world in the United States. The new campus to be built in Sweetwater is located in the heart of Coral Gables, Miami, where one of every four inhabitants is of Latino origin.

Personalized education is important, especially for Latino families seeking the American dream for their children. This approach has meant transformations in infrastructure and technology to adapt to the demands of a hybrid and technologically advanced education.

It is a modern university complex that includes Associate of Science in Culinary Arts, Associate of Arts in Business, Associate of Arts in Hospitality, Bachelor of Arts in Business, Bachelor of Arts in Hospitality, Master of Business Administration, Master of Education and Master of Arts in Hospitality Management degree programs.

Sweetwater has earned the title of “college town” for the number of educational institutions that have been opened in the area. Hundreds of university and higher education students can be seen on its streets and avenues.

“Our vocation goes beyond professional growth. We form highly qualified, ethical, enterprising, innovative citizens, committed to their environment and willing to maintain a healthy lifestyle. That is our DNA,” says Dr. Luciana de la Fuente.

“We want the university, in addition to being a teaching center, to be seen as a center that welcomes and accompanies the entire Latin American community in the pursuit of fulfilling their dreams,” she adds.

San Ignacio University’s vision for 2030 is to become an educational and cultural leader in the region, consolidating the institution with cutting-edge offerings and a focus on areas such as technology, administration, and international business. To achieve this goal, another determining factor will be SIU’s strategic location in South Florida.

Dr. Ramiro Salas Bravo

Grand Chancellor of the Corporación Educativa USIL

“SIU builds bridges of global reach in the five continents.”

Since its foundation in Peru, the Corporación Educativa San Ignacio de Loyola has constantly aimed to be present in the global world of education and to draw on the experiences that guide the development of countries. This vocation and international vision have always led it to be a pioneer in innovation, offering its services to the community.

Within this concept, the decision to expand into the United States of America, the great land of opportunities –specifically in Florida– fits perfectly our corporation’s entrepreneurial and international philosophy. At the same time, this determination has represented the ooportunity to have a long and enriching learning process to develop in a new administrative, institutional, and business context.

It is worth mentioning that Raúl Diez Canseco Terry’s perseverance, passion, and leadership were decisive in the promising and hard road to its realization, from having the first USIL office in Doral, applying for and receiving authorization from the State of Florida to start operating the School of Chefs (Don Ignacio Culinary Arts School), then operating as San Ignacio College to, finally, receiving authorization to provide undergraduate and graduate education as San Ignacio University (SIU).

Many people have also participated in this long journey and, from their different positions, have contributed to the steady growth of SIU. Likewise, various institutions of worldwide prestige, such as Disney World Corporation, the Paul Bocuse Institute in Lyon (France), and the Hofmann Culinary School in Barcelona (Spain), have become strategic partners.

Seventeen years later, San Ignacio University is a solid American institution with innovative academic offerings, such as the American degree for strategic partners in Latin America.

Today, with its permanent academic updating, SIU is oriented towards Latin America and projects itself by building bridges of global reach in the five continents. Thus, it continues to increase its participation and presence in international academic events to connect with the world by offering degree programs and specialties in line with contemporary professional demand.

As Grand Chancellor of the Corporación Educativa USIL, I feel fortunate and proud to have had the privilege of participating, from different positions, moments, and activities, in the growth of SIU. This continuous adaptation and innovation of its academic offerings is part of the entrepreneurial, global, sustainable, and investigative attitude of the principles and values that guide our organization.

“We seek to integrate artificial intelligence into our virtual teaching platform to personalize students’ learning experiences.”

Dr.

Federico Martínez

President

of San Ignacio University

WhenI assumed the presidency of San Ignacio University in December 2018, we had only been accredited as a university for two years. Since then, we have added associate and bachelor’s degree programs such as Marketing, Business, International Business, and Hospitality Management. Similarly, we enhanced the American Degree Program with the Universidad San Ignacio de Loyola in Lima, which has granted up to now a dual degree, both Peruvian and American, at undergraduate and graduate levels.

Eventually, we launched the English as a Second Language (ESL) program, which has proved very popular in the Florida community. In addition, in recent years, SIU has included three master’s degrees in its academic offering: Business Administration (MBA), Master’s Degree in Education, and Master’s Degree in Hospitality Management.

2023 was also a transcendental year for the Corporación Educativa USIL, as we laid the first stone of our new campus in Sweetwater, Miami, Florida. Approximately 35 million dollars have been invested in this modern campus, including the land, which covers an area of 3.5 acres and will house a magnificent three-story building with a large terrace. In short, it is a true work of art under construction.

But beyond infrastructure, SIU plans to enrich its instructional methods and technologies in several ways. Primarily, we seek to integrate artificial intelligence into our e-learning platform to personalize students’ learning experiences.

I would like to highlight that our university has an innovative educational system to form future international leaders with a global vision and prepared in different fields, such as entrepreneurship and social responsibility. In that sense, and thanks to the experience we have as an educational corporation with more than 50 years, in 2023, we were accredited by the Distance Education Accrediting Commission (DEAC), a degree of the United States Department of Education, which precisely endorses the quality of our distance education service. This has undoubtedly been one of the most significant achievements of our institution.

With this change, we aim to improve student engagement and student retention. By using virtual reality and augmented reality technologies, we will create immersive experiences in learning environments for various programs, such as Hospitality, History, and Environmental Science, among others.

The strategic location of our new campus in the heart of Miami, a cosmopolitan and multicultural city that is a significant gateway to the world, is also a great advantage. Add to this the core values that identify San Ignacio University: social responsibility, entrepreneurship, leadership, and global vision. We offer a unique learning environment as a communication and business hub for global interaction and cultural exchange.

Moreover, the fact that San Ignacio University allows students to earn an American professional degree from anywhere in the world, with an international education of excellence, makes us highly exclusive.

In conclusion, many valuable aspects place us in the United States, especially in South Florida, as one of the most important universities with great potential and projection in this great country.

We also have an international education of excellence, promote business opportunities, and use an innovative education system model. All this makes us unique and exclusive because we are committed to creating future international leaders.

ACCREDITATION

San Ignacio University is accredited by the Distance Education Accrediting Commission (DEAC) to award certificates, diplomas, associate degrees, bachelor’s and master’s degrees.

DEAC is listed by the U.S. Department of Education as a prestigious accrediting agency and is recognized by the Council for Higher Education Accreditation (CHEA).

SIU is licensed by the Commission for Independent Education, Florida Department of Education, and License #3455.

SIU has been approved to participate in the National Council for State Authorization Reciprocity Agreements (NC-SARA), an institution that promotes high-quality distance education programs in the U.S. by facilitating access to education in barrier-free programs.

NC-SARA makes it easier for students to take online courses offered by postsecondary institutions based in another state. Current authorized NC-SARA member states include the District of Columbia, Puerto Rico, the U.S. Virgin Islands, and all states except California.

“They come from all over the world, including Peru, Venezuela, Colombia, the United States, Ecuador, Argentina and elsewhere. The diversity of our student population presents an advantage in the classroom, as it promotes intellectual and cultural engagement and fosters inclusion and self-motivation.”

Dr. Althia Ellis

Academic Dean of SIU

San Ignacio University was founded with a commitment to excellence and stands as a beacon of higher education in the Sunshine State, Florida. SIU is a private university that offers a transformative educational experience carefully designed to meet the diverse needs of its students. The university is chartered by the Florida Department of Education’s Commission for Independent Education, which means it maintains rigorous standards of quality and accountability in all aspects of its academic offerings. The university is also accredited by the Distance Education Accrediting Commission (DEAC), emphasizing our commitment to offering high-quality distance education programs. In addition, SIU has been

approved to participate in the National Council for State Authorization Reciprocity Agreements (SARA).

Our strategic location offers students a perfect blend of academic excellence, cultural attractions, entertainment venues, industrial centers, and much more. Our student’s age ranges from 19 to 60, with an average age of 24. They come from all over the world, including Peru, Venezuela, Colombia, the United States, Ecuador, Argentina and elsewhere. The diversity of our student population presents an advantage in the classroom, as it promotes intellectual and cultural engagement and fosters inclusion and self-motivation.

SIU maintains the highest standards of academic excellence. We value collaboration, innovation, and academic rigor. The convergence of these values prepares students to be professionals and leaders who act ethically and socially responsible in any part of a global society.

Similarly, we hold students accountable for their learning. We empower them to pursue their passions and aspire to their full potential. In the spirit of our mission, we provide them with innovative tools to succeed in the local and global markets after graduation. Faculty mentoring, engaging classroom learning experiences, and constructive feedback from teachers are valuable to the growth and development of all students.

SIU offers a wide range of degree programs and a non-degree program that include:

• Associate in Business, Hotel Management, International Business, and Marketing.

• Bachelor’s Degree in Business, Hotel Management, International Business, and Marketing.

• Master’s Degree in Business Administration (MBA) with majors in International Business, Human Resources, and Marketing.

• Master’s Degree in Arts in Education.

• Master’s Degree in Arts in Hotel Management.

• English as a Second Language (ESL) nondegree program.

The success and reputation of our university depend primarily on our faculty’s talent and expertise and the effectiveness of their leadership in the classroom to help achieve the institution’s mission. Our faculty is composed of experienced professionals in their respective fields committed to each student’s success. In addition, they are trained to provide tailored support and guidance through individual feedback, emails, announcements, discussion forums, and office hours. They are also dedicated to creating a dynamic learning environment that promotes critical thinking, creativity, and innovation.

San Ignacio University maintains state-of-the-art facilities. Our classrooms are fully equipped with advanced technology and resources to support hybrid and online instruction and learning. From modern classrooms to collaborative workspaces, students have all the tools they need to thrive academically and professionally.

At SIU, the power of personalized education comes to life. Our small-group classes appeal to students who value the individualized assistance and mentoring they receive from faculty members who are deeply committed to helping them achieve their personal and professional goals. The welcoming learning environment promotes student engagement, lively and scholarly discussions, and hands-on experiences, which prepare students for real-world challenges and opportunities.

Our university is also committed to providing robust learning opportunities for students who desire the flexibility of studying online. Our online programs offer the same level of academic excellence, commitment, and support as our hybrid offerings. With asynchronous courses, students have the flexibility to study according to their own schedule. Plus, they can tailor their study routine to fit their lifestyle.

Our state-of-the-art online learning platform allows students to engage in dynamic and interactive learning activities, including discussion forums,

multimedia content, virtual conferences, and group projects. They have many opportunities to connect with peers and faculty members in a supportive online community.

SIU students have access to a wide range of resources to help them excel in their studies. They have a traditional and online library, research databases, tutoring services, and technical support to help them achieve their academic goals. The Rincón del Estudiante (the Student Corner) is a vibrant and essential facility for young people to gather to socialize, study, or simply relax. Comfortable seating arrangements and study promote encourage interaction among students. They can keep up with the latest announcements projected on large monitors and standing digital billboards.

Our career services team empowers students to explore career opportunities and build professional skills by organizing career development workshops, virtual networking events, and personalized career coaching to help them seamlessly integrate into the global workforce or graduate school.

San Ignacio University is ready to welcome individuals who wish to embark on a transformative educational journey. Let us help you unlock your potential, discover your passion, and chart your course. The future is now.

AMERICAN DEGREE IN LIMA, PERU

On October 28, 2023, more than 100 students of the American Degree Program graduated and received their Associate and Bachelor’s degree diplomas. The ceremony, held at the Pachacámac campus in Lima, was attended by Dr. Althia Ellis, Academic Dean of SIU; Dr. Jorge Talavera, Rector of USIL; Ms. Mariela Sánchez, Deputy General Manager of USIL, and Ms. Yelki Romero, Head of the American Degree Program.

WHAT IS THE AMERICAN DEGREE PROGRAM?

It is an academic proposal that allows students to study two degree programs simultaneously: one from their university of origin and the other from SIU.

Studies are generally conducted at the local university. Classes are delivered in two languages: the native language of the partner university and English. Before taking American degree courses in English, students must reach level B1 or B2.

Depending on the conditions and the approved course of study, students may choose to study for up to two semesters at SIU, which is not required for graduation.

The courses are developed according to the American curriculum. The course teachers have the academic qualifications required by the Distance Education Accrediting Commission DEAC and SIU.

Dr. Althia Ellis, Academic Dean of SIU, addresses the more than 100 graduates at the Pachacámac campus.

Yelki Romero, Head of American Degree; Jorge Talavera, Rector of USIL; Dr. Althia Ellis, Academic Dean of SIU, and Mariela Sánchez, Deputy General Manager of USIL.

IMPORTANT ACCREDITATIONS ENDORSE OUR EDUCATIONAL QUALITY

ACCREDITED BY:

ACREDITADOS POR:

Founded in 1912, it promotes educational excellence in professional schools, universities, and independent and private organizations in the United States and other countries. It also allows the opportunity to grant visas and apply for government funding.

+60

accredited institutions in different programs in the United States.

Promotes high-quality distance learning programs in the U.S., facilitating access to education in programs without border barriers.

+ de 2.3 k

accredited institutions in different programs in the United States, 96 in Florida alone.

“I apply what I learned in my technology company”

Eduardo Granados

Igraduated about five years ago. To talk about San Ignacio University is to talk about something very important in life, which helped and continues helping me in many aspects. SIU allowed me to acquire the knowledge I apply today in my technology company devoted to distributing telephones and telephone accessories. The teachers not only supported me but also provide me with the knowledge that I use in my day-to-day business. In addition, many of the friends I have are people that I met at the university. That is why I say that SIU is more than a university; it is a home to which I am always happy to return.

I learned a lot from the teachers as they have practical experience in the field. I remember many of the lessons they shared in class because I have experienced them in my business.

I thank the university for everything I have learned. To those who are about to enter, I tell them that they are about to begin an experience and a great opportunity that will nourish them for the rest of their lives, both in knowledge and in meeting people with whom they may partner in the future, as well as friendships that provide feedback and support.

“Flexible scheduling allowed me to fit my studies with my work responsibilities”

Master’s Degree in Entrepreneurship

Ilearned about San Ignacio University thanks to a family member who supported me throughout the admission process. In addition to pursuing a bachelor’s degree in International Business, I pursued an online master’s degree, which broadened my perspectives significantly.

During the course of the bachelor’s degree program, I had the experience of attending the campus, meeting many people, and interacting with teachers who positively influenced my academic path. I remember, for example, the final class in which we developed market ideas that I apply today in my work.

I studied the master’s degree in Entrepreneurship program online, which gave me a more specialized vision of the areas I enjoyed throughout the program. I discovered a deep interest in human

resources and logistics, which I currently practice in my work.

In addition, the experience made me grow professionally as the flexible schedules of the master’s program allowed me to adjust my studies with my work responsibilities.

San Ignacio University contributed to my personal development and allowed me to make lasting friendships. In fact, I met my husband at SIU.

I recommend SIU to anyone interested in pursuing their academic goals as it offers flexible schedules and committed teachers with broad perspectives who will always challenge you to do a little more with what you have.

Brenda Landaeta

María Mercedes

Obediente

In 2016, I decided to take advantage of the opportunity to access a scholarship at SIU. I had entered the United States six months ago. I was in an unfamiliar country and recognized the importance of integrating into society. Studying at SIU gave me the perfect platform to do so.

I pursued an MBA in Marketing, a decision that was unsurpassable for my professional development. Today, as a real estate advisor in Florida, I am constantly applying the knowledge and skills acquired in university, especially in business, marketing planning, and English language proficiency.

I remember studying at night as I had four-year-old twins. After putting them to sleep, I went to study.

“I am now a real estate advisor in Florida”

I achieved it with much effort and perseverance and focused on making my dreams come true. At that time, I needed a platform that would allow me to take off professionally and master the English language and SIU, with its teachers, provided me with the necessary knowledge and support from the very first moment.

To the people who wish to come to the United States, I would recommend that they value education as a fundamental tool for their integration and success in the job market. My experience at SIU is an account of how education can open doors and pave the way to achieving professional and personal goals.

Icame to the United States from Venezuela to pursue an MBA in Marketing. Shortly after, I started working at the university. I always wanted to pursue an MBA but didn’t want to study it in my country. When I saw the opportunity to get a scholarship to pursue my dream MBA in the United States, I decided to take advantage of it and stay here.

Soon after arriving at San Ignacio University, I started working as an admissions coordinator. After a year, I became part of the Academic Department as an online academic process coordinator. In this role, we focused on improving the university’s technology and introducing the digital environment and virtual classes.

We made a huge transition from in-person classes to a hybrid model, and at some point, due to the pandemic, we adapted to a 100% online format. We introduced advanced tools and transformed the university campus into a

“With SIU, you can study in the United States from anywhere in the world”

digitized one with innovative technology and modern classrooms. We have seen this change in the last three or four years.

Throughout this process, I did not stop studying and pursued a master’s degree in Hospitality and finished a master’s degree in Education. Then, I went back to work in my sales area outside of university. This opened a lot of doors for me.

Since its inception, San Ignacio University has had a lot of support for the development of technology, not only to stay on the cutting edge but also to provide students with opportunities to study in the United States from anywhere in the world.

All the education I received at the university has been a very important argument for my professional development and teaching at other universities.

María Fernanda Rodríguez Online Academic Processes Coordinator

Oscar Cabrera Student Services – SIU

My history with the university began almost 17 years ago. I remember all the challenges we had to face with the Founding President, Raúl Diez Canseco Terry. He had a clear vision of growing the institution, of creating a business school, and I was part of the beginnings of San Ignacio University. I remember celebrating the first 10 years with great pride.

Today, I am an entrepreneur with my own business, which was born thanks to San Ignacio University and all that I learned to continue advancing in my studies and grow as a worker. I learned not only from the great professors we have here, but also from all the collaborators of the institution, who are people who want to advance and grow to achieve their goals. I owe a lot to the university for everything it has given me.

“I know that this is only the beginning of what is going to be a better future”

Although my encounter with San Ignacio University was basically looking for a job, I never imagined I would find a career and a much bigger future. When I started working, we were very new. We started working with international students, not only from Peru, but from France, Ecuador and the United States. Being part of Student Services, we were challenged to make our students from different countries and cultures identify with SIU.

I remember we worked hard looking for ideas, and one of them was the creation of Nacho The Lion, the university mascot. We created a character that students could identify with. We also worked a lot organizing graduations, where students could celebrate their successes and goals accomplished.

One of the biggest accomplishments in my career here was student retention. We maintained very high retention. We were not only supported by the government, but also recognized by the cities of Doral and Sweetwater, mainly because of the success we had in making sure that every student who came through SIU’s doors had the opportunity not only to graduate to seek employment, but to formalize their career and begin their life as a professional.

Today I want to congratulate you on this great achievement of 17 years. We celebrate not only those of us who are here, but also all the students and professors who have passed through these doors in the last 17 years. I am very grateful to see

the love and integration among the students and even with the professors, and how the university continues to advance. It is growing more and more, and now has graduate school programs. I know this is just the beginning of a better future. Thank you, SIU, for what you have done for me, and I congratulate you immensely.

I was part of this family, and even though I no longer work here, they always support me in my business. They help me achieve the vision I have to keep growing and keep improving. I congratulate you on these first 17 years and wish you great success in the future.

Jerko Paoletti

Master’s Degree student at San Ignacio University (Miami)

My entire academic life is linked to the Corporación Educativa San Ignacio de Loyola. In 2000 I entered Coloring Dreams as a student, an early school that allowed me to discover Disney at an early age and explore my interests and independence. During my time there, I made many friends that I still keep and consider a great family.

After finishing at Coloring Dreams, I continued my education at San Ignacio de Recalde School, an experience that, beyond academics, helped define my personality. I am certain that everything I learned during the 11 years I was there has allowed me to reach an academic level that is not only competitive, but superior.

These years also allowed me to get to know myself during my youth and to acquire qualities that have undoubtedly influenced the person

“Thanks to San Ignacio de Loyola I have achieved great results”

I am today. In addition, I learned a lot from my classmates, professors and administrative staff, who became an important part of my life.

Today I look back and I can see that the school provided me with a solid foundation to face academic and work challenges. Through the International Baccalaureate program, I also prepared myself and understood that labor competitiveness is at a global level.

After finishing high school and evaluating my university options, I decided to trust again in the San Ignacio de Loyola family, and I was the first student in my class to enter a university. Although I had many options in other wellknown universities in Peru, I did not hesitate for a moment to entrust my professional formation to San Ignacio de Loyola.

Going from high school to university was not complicated thanks to the training received, which allowed me to stand out and be decorated as the most enterprising student of the School of Business Sciences and the first place in the career of Administration and Entrepreneurship.

I always liked to get involved with the USIL community; that is why I joined the university’s soccer team and had the honor of being the captain. In addition, I understood that university is not only about theory, but also about applying that knowledge in the working world. A lot of the casuistry I saw in the university was so real that it could be applied to everyday problems I had at work. This approach gave me advantages in all the companies where I worked, achieving rapid promotions.

After a few years of growing professionally in Peru, I began to analyze not only the present, but also what was to come. Despite having a very good position, I made the decision to move to the United States. My first thought was “I have been with the organization for so many years and I have had great results.” So, after researching Master’s degree programs, I decided to bet my professional and academic future at San Ignacio University.

This decision, although challenging, has allowed me to share experiences with students of diverse nationalities, improve my English and advance in my career. At San Ignacio University, I first studied an English as a Second Language program, and I am currently pursuing a master’s degree in Hospitality Management.

At the same time, as the International Programs Coordinator at SIU, I work to make students feel comfortable and represented. My goal is to continue adding students to this unique community that offers quality education.

As I look back over the years and reflect on my journey, I am grateful to my parents for initiating me into the organization at a young age. Almost everything that I am, as a person, professional, friend and son, is due to my participation in the Corporación Educativa San Ignacio de Loyola. Today I would like to give back a little of all that it has given me during all these years.

I am proud to say that I am an alumnus of Coloring Dreams, of San Ignacio de Recalde school, of Universidad San Ignacio de Loyola, of having worked at the school and the university, and currently working and studying for a master’s degree at San Ignacio University.

My advice is: Face your fears, because the greatest satisfaction is found in the next second by overcoming your fears. Go ahead and live this experience at San Ignacio University or in another unit of the organization. Be encouraged to receive a quality education, an education oriented to globalization, which will allow you to be not only a person of integrity, but also an outstanding professional. In my case, I am sure that my future children will also begin their own story at San Ignacio de Loyola.

SIU & DISNEY

ACADEMIC EXCHANGE PROGRAM

Every year, students from Universidad San Ignacio de Loyola (USIL) and the USIL-SIU American Degree program have the opportunity to participate in the academic exchange program between Disney & San Ignacio University. This program, which lasts for one academic semester, has as its main objective to offer students the opportunity to gain international experience at a partner educational institution in the United States, while participating in a work component at the world’s largest entertainment company: The Walt Disney Company. Students selected for the program begin their journey with two weeks of intensive classes at the San Ignacio University campus in Doral, and then move to Orlando to receive hands-on training at the Disney park.

During this time, they combine work at Disney with online university classes, thus having a comprehensive educational and work experience. A new feature of this program with SIU is that the call has been extended to students from Universidad San Francisco de Quito, a strategic partner of USIL, which underscores the commitment of both institutions to expand

educational and professional opportunities for their students internationally.

Between 2017 and 2024, the Disney Academic Exchange Program with SIU has benefited 147 students from Universidad San Ignacio de Loyola and one student from USIL-Paraguay. On the other hand, it has benefited 86 students from our partner universities, including Universidad San Francisco de Quito (USFQ), Universidad de la Empresa Argentina (UADE), Universidad EAN de Colombia and Universidad de Mendoza.

In addition, the Study Abroad Program with San Ignacio University has benefited students from our partner universities, including the Institut MinesTélécom Business School and the Paris School of Business (PSB), both in France. The Study Abroad Program allows USIL (Peru) students to study at San Ignacio University (Miami), paying the same tuition as in Lima, and continue their university studies. To date, this program has benefited 249 students from Universidad San Ignacio de Loyola between 2014 and 2024.

Luciano Velazco, CEO of San Ignacio University; Marylouise Fitzgibbon, Vice President of International Recruitment at The Walt Disney Company; Raúl Diez Canseco Terry, and Ramiro Salas.

Uniting cultures with Disney Exchange Program!

Fifty-one students from Colombia (EAN), Ecuador (USFQ), Argentina (UADE) and Peru (USIL) represented at San Ignacio University in this unique experience of learning and growth.

Carolina Landaeta

Alumna from SIU Master Program and businesswoman

San Ignacio University means a before and after in my life. It was not only the place where I did my master’s degree, but also my workplace since I arrived in the United States. It gave me the opportunity to apply the knowledge I acquired and to grow with the university. I came to the United States from Venezuela, due to a forced immigration process, and I found myself in a totally foreign culture. I did not know the system or anyone, and I had to start practically from scratch.

So, I asked myself what I could do. One way to learn about the place and the system was to study. I searched the internet and came up with San Ignacio University (SIU). I decided to study for a master’s degree. There were 26 students at the time. After three months I was contacted to apply for a community manager position. That’s how I started. Naturally, I started recruiting people for SIU. Then I moved to a commercial position and worked my way up, taking on more responsibility. That’s how I spent seven years of my life. In 2018 we reached historic numbers with 380 students. I saw the university grow by leaps and bounds.

“It is possible to grow, advance and achieve the desired American dream”

At one time SIU was, for Venezuelans and for all Latin Americans, a place of reinsertion, of hope. Hope that it is possible to grow, to advance and to achieve the longed-for American dream. It was not just a classroom; SIU gave us the opportunity to have a place to belong. SIU was our home, our family. We immigrants suffer the problem of loneliness because we are not from here and we are not from there.

Something I always remember from my time at SIU is that its Founding President, Raúl Diez Canseco Terry, and his wife, Luciana de la Fuente, were very sensitive to the Venezuelan people and everything that was happening to us. There were very interesting things, such as 100 percent scholarships for students, as well as job opportunities. There came a time when almost all of SIU’s workforce was of Venezuelan origin. It was an opportunity that we needed and, for that reason, I maintain that San Ignacio University changed our lives. The university always had that helping hand, not only providing education, but also the possibility for many of us to flourish.

My whole family left Venezuela initially for Brazil, where we stayed for three years. But our dream was to live in the United States. When we were able to do so, we arrived in Miami. In 2016 we started looking for a university for my daughter, since she had graduated from high school. We were looking for the best university, one that was affordable and conformed to modern concepts of teaching-learning.

We were welcomed at San Ignacio University and we loved it. My daughter liked the university very much. Two years later, I myself was encouraged to pursue a master’s degree at SIU. I graduated with a degree in International Business and that catapulted me in my career and within the company where I work.

I have many memories of the quality and human warmth of the professors and the university community. I was also able to observe the transformation of the university towards the digital world. The university prepared us for the

“SIU is a university with Latin roots, adapted to the competitive American market”

moment when the pandemic arrived. By that time, we already knew how to handle all the online content. We were very attuned to the advances of modernity.

One thing that struck me was the university’s ability to receive foreign students from all over. The university made an effort to be a luxury host for all the Latin Americans who came to the United States to start a new life. To make that leap, we had to be well prepared.

That allowed us to plan our future and put down roots in this great country. The concepts I learned here allowed me to expand as a professional in a safe way in the competitive American market. Here there is a university that has the backing of an educational corporation with more than 50 years of experience. It is a university with Latin roots, but adapted to the U.S. market, with all the contents updated.

Reynaldo Landaeta Alviarez Pharmaceuticals Business

COMMENCEMENT CEREMONY CLASS OF 2023

SAN IGNACIO UNIVERSITY SAN IGNACIO UNIVERSITY GRADUATE SCHOOL GRADUATE

PINE CREST GARDENS, FLORIDA

JANUARY 19, 2024

They graduated with Bachelor’s degrees in Marketing, Business, International Business, Hospitality Management and MBA (specialization in Marketing, International Business, Human Resources).

“Our dream was always that San Ignacio University would become a meeting place for the Americas. And today, when our Corporation has turned to the digital era -and we are all focused on artificial intelligence as a tool for development-, it becomes more evident that one should never stop studying, because what you studied today becomes obsolete over time and you are not worth more for what you know, but for what you do with what you know. That is what we will continue to instill in you, because the challenges do not end now. Rather, they begin as those stepping stones that have been steadily leading you toward a promising future”.

Raúl Diez Canseco Terry Founding President of Corporación Educativa USIL

Raúl Diez Canseco Terry, Founding President of Corporación Educativa USIL.

Dr. Federico Martínez Zúñiga, President of San Ignacio University.

Dr. Luciano Velazco Revoredo, CEO of SIU; Dr. Althia Ellis, Academic Dean of SIU, and Dr. Silvio Tracanelli, Associate Dean of San Ignacio University Graduate School.

Dra. Marcela Guzmán Galán, Associate Dean of San Ignacio University Graduate Programs.

Dr. Deborah Slater, Valedictorian of Undergraduate Programs.

SAN IGNACIO UNIVERSITY GRADUATE SCHOOL

San Ignacio University Graduate School’s mission is to provide students with a high-quality education in its doctoral and master’s degree programs, as well as opportunities for continuing professional development and exposure in the local, national, and international marketplace. San Ignacio University Graduate School is committed to rigorous academic standards and to engaging students in academic learning activities that enhance their intellectual curiosity.

DOCTORATE IN BUSINESS ADMINISTRATION

MASTER OF SCIENCE IN BUSINESS ANALYTICS

DOCTORATE IN EDUCATION

MASTER OF SCIENCE IN ENTREPRENEURSHIP

THE NEW CAMPUS 2024

The new campus of San Ignacio University will be located at 1401 NW 110th Avenue, City of Sweetwater, an unbeatable area close to the Miami International Airport and famous shopping centers such as the Dolphin International Mall.

In January 2023, the authorities of the Corporación Educativa USIL laid the first stone of this modern campus, which will open its doors to our students with the most modern technology and the most comfortable facilities.

At the ceremony, Raúl Diez Canseco Terry, Founding President of the Corporación Educativa USIL, assured that this is an important step not only for the institution he leads, but for all Peruvians. “This first stone means a new beginning, a bridge to this future that is waiting for all of us in very difficult times for Peru. It is time for us to stop subtracting and start adding. With this grain of sand, we want to show Peruvians that we are capable of conquering the world, including in education”, he emphasized.

On this occasion, the Mayor of Sweetwater, Orlando López, highlighted Raúl Diez Canseco’s entrepreneurial spirit. “He is the first person of Peruvian origin to establish not only a university, but a university with its own building in the United States that will open the doors of education to people from other countries,” he said.

Luciana de la Fuente and Raúl Diez Canseco, Executive President and Founding President of Corporación Educativa USIL, will realize the dream of the new campus of San Ignacio University.

USIL’s educational complex in Miami is the first to be built with Peruvian capital in the United States. With an investment of more than US$30 million and an area of more than 12,900 m2, this campus will offer the highest academic quality standards.

Dr. Luciana de la Fuente, Executive President of

the Corporación Educativa USIL, emphasized that this project is a dream that began more than 10 years ago and that throughout that time all the requirements demanded by the laws of the United States have been met, with the objective of continuing to support quality education.

SAN IGNACIO UNIVERSITY EN SWEETWATER

A MODERN UNIVERSITY CAMPUS WIL BE BUILT ON 13,000 SQUARE METERS

What began as a dream in 2008, with the founding of the Don Ignacio School of Culinary Arts in Doral, became San Ignacio University, a renowned institution that has opened its doors to the Latin American community in its quest for first class education in the United States.

After a successful period in Doral, San Ignacio University is now moving to Sweetwater, the city where Florida’s real estate boom began.

On a site of almost 13,000 m2, and with an investment of over US$30 million, San Ignacio University has begun construction of a modern campus that will meet the highest academic quality standards at all levels of education, from pre-school to higher education.

This new USIL educational complex in Sweetwater represents the first project built with Peruvian capital in the United States, reaffirming the commitment to provide young people with an opportunity to train as competent professionals,

with global vision, human sensitivity and the desire to contribute to a more just, equitable and sustainable society.

Strategically located just 8 kilometers from Miami International Airport and close to renowned shopping centers, this campus offers a variety of careers such as Associate in Marketing, Associate in Business, Associate in International Business and Associate in Hospitality Management, as well as professional degrees in the same fields. At the graduate level, it offers the opportunity to pursue Master of Business Administration, Master of Education and Master of Hospitality Management degrees.

Sweetwater is known as the “university town” for housing within its boundaries 10 universities, colleges or trade schools, such as Florida International University, Keiser University, URBE

University, Gold Coast Schools, Universal Career School, among other prestigious educational institutions.

With more than 22,000 residents, of which more than 94% are of Hispanic origin, it is common to see hundreds of university students or tertiary education careers on the streets and avenues of the city, who find Sweetwater a peaceful place to live near their academic centers.

San Ignacio University has grown along with the city and the needs of its residents. As such, it looks forward to serving local and international students, always with the support of the Corporación Educativa USIL, a prestigious institution with more than 50 years of experience in the field of education.

Orlando López, Mayor of Sweetwater; Raúl Diez Canseco, Luciana de la Fuente, and Federico Martínez, President of SIU.

Juan Manuel Ostoja (CEO of USIL), Mayor Orlando López, Raúl Diez Canseco, Luciana de la Fuente, Luciano Velazco Revoredo (CEO of SIU), Federico Martínez, and Priest Emerson at the symbolic ground-breaking ceremony for the new campus of San Ignacio University.

SIU’s new headquarters in Sweetwater will be located on an almost 13,000 m2 site, and has required an investment of more than $30 million.

Rafael Pineyro

City of Doral Councilmember Seat 1

“San Ignacio has grown as the city”

Ihavefond memories of San Ignacio in Doral (Florida). I remember very much the time when they had a restaurant-school and the students did their internships there. Today I see the growth of the university, which has accompanied the growth of the city itself. Having had them for so long has been a blessing.

Opening an educational entity anywhere in the state is quite rigorous. Accreditation by the Florida Department of Education is what makes the difference. San Ignacio University, of course, has that accreditation, which not only includes an academic exam and faculty, but a financial commitment to future investments. The growth

of San Ignacio, in that sense, goes hand in hand with the achievements obtained over the years.

Doral has 20 years of foundation and more than 84 thousand inhabitants. In this short time, it has become an economic engine for Miami. In Miami-Dade there are 34 cities. Of all of them, Doral is the second in economic growth. Here we have 200 multinational companies, more than 2500 logistics companies, more than 40 hotels. It is the city where more and more people choose to live, work or open their businesses.

86% of the population is of Hispanic descent. As crises arise in Latin America, its inhabitants migrate to Miami, especially to South Florida. There are more than 30 nationalities.

We are a young and thriving city. Educational services are booming due to young families between the ages of 30 and 45 seeking to certify their skills and learn new subjects. Half of the community is bilingual and the other half speaks only Spanish.

In the future, educational services will be oriented towards sectors such as technology, health or business administration. In these fields, professionals are looking for certification, licensing, and revalidation of their degrees. This will make the difference between the universities we have here, and San Ignacio University is a good option that, having the certifications of the state of Florida, makes the difference.

AGREEMENTS

2024: INTERNATIONAL AGREEMENTS IN FORCE OF SAN IGNACIO UNIVERSITY

To date, San Ignacio University has 11 international agreements in force with prestigious universities around the world.

NAME OF UNIVERSITY

CONTINENT COUNTRY OF ORIGIN

Universidad EAN America Colombia

Universidad de Mendoza America Argentina

TELECOM Europe

Universidad San Francisco de Quito (USFQ)

Universidad de la Empresa Argentina (UADE)

University of Applied Sciences, Worms (Hochschule Worms)

France

America Ecuador

America Argentina

TYPE OF AGREEMENT

MOU/STUDY ABROAD

PROGRAM DISNEY

MOU/STUDY ABROAD

PROGRAM DISNEY

MOU

MOU/STUDY ABROAD

PROGRAM DISNEY

MOU/STUDY ABROAD

PROGRAM DISNEY

America Germany

Universitá di Macerata America Italy

Chitkara University Asia India

ECOTEC America Ecuador

Tecnológico de Costa Rica

America Costa Rica

Universtá della Calabria Europe Italy

Rafael Yzaga de Bernardis, General Manager of ICPNA; Luciano Velazco Revoredo, CEO of SIU, and Juan Manuel Ostoja, CEO of USIL.

ICPNA

MOU/STUDY ABROAD

PROGRAM DISNEY

ACA

MOU + ACA

ACA

MOU

STUDY ABROAD

In late 2022, San Ignacio University, in its mission to facilitate the personal and professional growth of young people, joined forces with the Instituto Cultural Peruano Norteamericano (ICPNA) to launch an innovative international program aimed at both young people and adults. The program, focused on English language learning, places special emphasis on crucial areas such as business and entrepreneurship, and is designed to meet the needs of those interested in broadening their professional and business horizons.

This educational program, taught by SIU, is open to all people who wish to improve their English proficiency, including ICPNA students. One of the pillars of the program is its structure, organized in learning levels ranging from basic to advanced, allowing participants to advance at their own pace and according to their specific needs.

At the end of each level of study, participants will not only demonstrate their language

proficiency through the ICPNA and TOEFL double certification, but will also receive an American certificate issued by SIU, which adds significant value to their professional profile. This certification scheme is designed to recognize and validate the progress and competencies acquired by students at each stage of their training.

The specialized American certificates awarded upon completion of each level are:

• Basic Level: “Fundamental Skills”, which lays the foundation for learning the language.

• Intermediate Level: “Business and Leadership”, aimed at developing business and leadership skills.

• Advanced Level: “Business Management”, which prepares students to perform effectively in global business environments.

The shared vision of both institutions is to train young people who are not only competent in their fields of study, but also bearers of solid values, capable of leaving a positive mark on the world. Education is seen as the pillar on which the future of the country is built, and English proficiency is seen as an essential tool to connect globally and access greater educational opportunities. This program not only represents a unique opportunity for participants to acquire a quality bilingual education, but also reflects SIU’s and ICPNA’s commitment to continuing education and professional development of the community, thus strengthening the ties between Peru and the United States through education.

ADEX

In mid-2023, San Ignacio University and the Asociación de Exportadores (ADEX) signed a collaboration agreement that marked an important milestone in the field of technical and university education in Peru, with projections towards the international arena.

ADEX, with its 50 years of experience in representing and serving exporters, importers and commercial service providers, through its Foreign Trade Institute and Graduate School, is positioned as a leader in the training of highly

competitive professionals in the global market. This agreement provides ADEX graduates with a unique opportunity to validate their technical studies at a prestigious institution in the United States, such as SIU, allowing them to continue their education to obtain an internationally recognized university degree. The main objective of this alliance is to promote professionalization, self-employment and entrepreneurship among young people and Peruvian companies with aspirations of global expansion.

Julio Pérez Alván, President of ADEX, and Raúl Diez Canseco Terry, Founding President of the Corporación Educativa USIL, signed an agreement that gives ADEX graduates the opportunity to validate their technical studies at San Ignacio University.

This agreement, signed by Raúl Diez Canseco Terry and Julio Pérez Alván, president of ADEX, reflects the commitment of both institutions to provide young people with the tools and knowledge necessary to navigate and be leaders in a globalized and constantly evolving world. The collaboration between ADEX and SIU promises to strengthen Peru’s business and academic fabric, offering a launching pad for those seeking to take their ventures and careers to an international dimension.

The inclusion of one thousand scholarships offered by Débora Revilla, executive director of Junior Achievement, to train ADEX students, as well as workers and their children, adds significant value to this alliance, democratizing access to quality education and supporting the development of skills that are crucial in today’s global economic environment.

Raúl Diez Canseco; Juan Chipoco, founder and owner of the restaurant group CVI.CHE 105; Luciano Velazco Revoredo, and Rafael Pineyro, Doral City Councilman Seat 1.

CVI.CHE 105

CVI.CHE 105, one of the most recognized Peruvian restaurants in the United States, and San Ignacio University signed an agreement in August 2023 that represents an extraordinary opportunity for students of Hotel Management, Tourism and Gastronomy. This collaboration offers students a unique platform to enrich their academic training with direct work experience in Miami, Florida, a crucial enclave for the global gastronomy and tourism industry.

The importance of this agreement lies in its ability to provide an integrated international education that not only encompasses classroom learning, but also includes the practical application of this knowledge in a real work environment. This full immersion experience ensures that students acquire a deep and applied understanding of the industry, optimally preparing them for the challenges and opportunities of the global marketplace.

Raúl Diez Canseco, Juan Chipoco, Luciana de la Fuente, and Luis Hoyos, Executive Director of the restaurant group CVI.CHE 105.

Esteemed Peruvian chef and entrepreneur Juan Chipoco opened the fifth location of his renowned CVI.CHE 105 restaurant at The Plaza Coral Gables. All proceeds from the event benefited the Inflammatory Bowel Disease Research Center at Nicklaus Children’s Hospital.

The main speaker for this worthy cause was Raúl Diez Canseco Terry, former Vice President of Peru and Founding President of the Corporación Educativa USIL.

MÁLAGA SILVER ECONOMY HUB IN SPAIN

In December 2023, San Ignacio University, the Universidad San Ignacio de Loyola and the Malaga Silver Economy Hub in Spain marked a new chapter in innovation and social commitment by signing a cooperation agreement aimed at addressing the needs of the “silver generation”, a term coined by the United Nations to refer to people over the age of 50. This pioneering agreement has focused on the study and provision of innovative solutions to improve the quality of life of this rapidly growing segment of the population in Latin America and other parts of the world.

The agreement establishes the Euro-American Silver Economy Hub Malaga-Miami, an initiative that aims to lead the search for innovative solutions for the silver economy, a sector that in Spain already represents nearly a third of GDP and is projected to reach 458 billion euros by 2025. This sector includes all products and services aimed at people over 50 years of age -a group that makes up 40% of the Spanish population-, and

represents a significant economic opportunity for the Spanish economy.

Luis Castillo, President of the Malaga Silver Economy Hub, and Raúl Diez Canseco, Founder and President of the Corporación Educativa USIL, signed the agreement at the Malaga City Hall, in the presence of the Mayor, Dr. Francisco de la Torre, reinforcing the commitment of the institutions involved in promoting the economic, social and innovative development of the silver economy. This sector not only seeks to meet the needs of consumers over 50, but to create a vibrant and dynamic ecosystem that fosters collaboration between companies, startups, investors and professionals to innovate and meet the changing needs of the silver population.

This agreement symbolizes a step forward in recognizing and addressing the needs of a generation that continues to contribute significantly to society, highlighting the importance of innovation and inter-agency collaboration to improve the quality of life for elderly.

UNIVERSITY EXTENSION

REUNION WITH THE PERUVIAN COMMUNITY IN MIAMI

PERUVIAN LEADERS WITH A SINGLE PURPOSE: TO SERVE THE

COUNTRY

The Founder and President of the Corporación Educativa USIL, Raúl Diez Canseco Terry, met with more than 30 Peruvian leaders living in Miami to present SIU-USIL’s next attempt to set the Guinness World Record for the largest tamal tasting in the world made with Cuzco corn. The meeting was held at the Peruvian Consulate in Miami and had the invaluable support of Martha Lizárraga, Consul General of our country in that city.

The Guinness Record attempt will take place on Saturday, March 16, at the Maurice A. Ferré Park, and will be attended by the B.A.P. Unión. This ambitious project not only seeks to achieve a goal for Peru, but also to promote the talent, creativity and innovation that characterize our community.

The atmosphere at the consulate was permeated with enthusiasm and determination, with each leader showing their full support and commitment to the challenge. The event also served as a symbol of unity and collaboration within the Peruvian community in Miami.

As we get closer to the date of the event, the team spirit increases, proving once again that when we come together as a community, there are no limits to what we can accomplish. With the visionary leadership of Raúl Diez Canseco and the unwavering support of leaders and prominent figures in the national community, we are poised to make history once again and leave an indelible mark on the international stage.

HEALTH & WELLNESS FORUM

PROMOTING A HEALTHY LIFESTYLE: COMMITMENT TO THE UNIVERSITY COMMUNITY

With a focus on holistic wellness, San Ignacio University (SIU) not only stands out for its academic excellence, but also for its unwavering commitment to the health and wellness of its campus community.

In a world where the fast pace and constant demands can challenge our ability to prioritize our health, SIU stands as an academic benchmark that actively promotes a healthy lifestyle, encouraging nutritious habits among its students, faculty and staff.

At the heart of this mission lies the conviction that a strong mind and a healthy body are fundamental to academic and personal success.

Our health experts from San Ignacio University (SIU), Dr. Luciana de la Fuente, Executive President of the Corporación Educativa USIL, and Dr. Federico Martinez, president of SIU, held an event called “Health & Wellness Forum” on our campus, aimed at the university community in Miami, Florida.

De la Fuente, PhD in Nutrition, highlighted the importance of knowing the properties of food, as well as the daily needs of macronutrients and micronutrients

“Poor eating habits, lack of regular physical activity and poor hydration are factors that can favor the onset of chronic diseases,” says De la Fuente, PhD in Nutrition.

that our body requires for a healthy life. She said that poor eating habits, lack of regular physical activity and poor hydration are factors that can favor the onset of chronic diseases such as obesity, hypertension, diabetes, among others.

She explained that macronutrients are the proteins, carbohydrates, fats and fibers we need to live, while micronutrients are the vitamins and minerals our cells require to function. “Most people mistakenly believe that vitamins and

minerals are found in brand-name supplements sold in pharmacies. But this is not the case. Micronutrients are found in vegetables, fruits and, in general, in the foods we prepare at home.

All the vitamins and minerals we need are found in food, except for vitamin D, which is produced by our body,” she said.

As a functional physician, Federico Martínez argues that an unhealthy diet can lead to the onset of chronic diseases and inflammation of various types or strokes

“When we prepare food, it is recommended that half of the plate be green. In addition, it is essential to pay attention to labels. For example, organic tomatoes have a label with the number 9. If it has the number 4, it is a conventional tomato that has been treated with pesticides,” she said.

Sugars and fats

Dr. Federico Martínez, president of SIU, pointed

Dr. De la Fuente mentioned that there are fruits and vegetables that, because they are closer to the ground during their growth, are treated with chemicals that then pass into the human organism, so she recommended washing fresh foods well before eating them. She said special care should be taken with celery, strawberries, spinach, peaches, apples, pears, grapes, cherries and all berries. “A simple way to wash fruits and vegetables is to prepare a solution of nine parts water to one part white vinegar,” she said.

out that the abuse of packaged, processed or ultra-processed food should be avoided as much as possible, since they contain high levels of calories, sugars, fats and salt. “What is advisable is to hydrate well and consume various food groups: cereals, tubers and derivatives, fruits, vegetables, proteins and natural oils,” he emphasized.

In his experience as a functional physician, he affirmed that an unhealthy diet can lead to the appearance of chronic diseases -such as diabetes and hypertension- and to inflammations of various types or cerebrovascular accidents. In his

speech, he said that poor nutrition can be one of the main causes of premature mortality and years of healthy life lost. In this regard, he stressed the importance of promoting the habit of following a balanced diet and practicing at least 30 minutes of physical activity every day from childhood.

The event, called “Health & Wellness Forum”, in which health experts from San Ignacio University participated, was aimed at the university community in Miami, Florida.

IN 2022 THEY WERE AT SIU TECH PERUVIANS IN SILICON VALLEY

TECHSUYO is an annual conference and an initiative of the community of Peruvian professionals -called “PeruSV”- who work in the main technology companies in Silicon Valley or have been carrying out ventures in the fields of science and technology in this important pole of innovation worldwide.

During the realization of interesting forums over several years, the experience of Universidad San Ignacio de Loyola (USIL), especially USIL Ventures, in the process of accelerating startups in our country was highlighted, as well as the support it provides to entrepreneurs throughout the country through different activities.

In 2022, during one week, a new edition of TECHSUYO was held at San Ignacio University, which brought together the most select of the world of information technology, startups and investors and incubators of these new digital ventures

In recognition of the entrepreneurial experience of USIL and its accelerator USIL Ventures, the event’s organizing committee invited USIL’s Vice President of Entrepreneurship, Dr. Daniel Diez Canseco Terry, to moderate one of the panels.

However, the relationship of Universidad San Ignacio de Loyola with TECHSUYO has its origins in the 2018 edition, when the Vice President of Entrepreneurship had the opportunity to present on entrepreneurship education and its challenges.

Thanks to TECHSUYO and SIU, the most select of the world of information technology, startups, investors and incubators of these new digital ventures were brought together.

GUINNESS RECORD

The World’s Largest quinoa salad

The Guinness challenge

In July 2015, the Peruvian American National Council (PANC) introduced Peruvian cuisine to the White House on the occasion of the celebrations for the 194th anniversary of Peru’s Independence. During the event, Chef Rosa Polo, from Miami, participated leading a group of national chefs from different parts of the North American country. It was precisely at the U.S. government headquarters where Ms. Polo met again with Nitza Mendoza, who at that time was working as chef at San Ignacio College.

Through Mendoza, Rosa Polo sought the support of the Corporación Educativa USIL to carry out an ambitious and enthusiastic initiative: to beat the Guinness record for “The World’s Largest Quinoa Salad”. Raúl Diez Canseco Terry and Luciana de la Fuente, Founding President and Executive President of the Corporación Educativa USIL, respectively, took the request with special interest because of the academic scope and social responsibility that the challenge of breaking a record involving a food produced by thousands of farming families in the high Andean zones, many of whom live in poverty and extreme poverty, represented.

Since 2015, the Corporación Educativa USIL has achieved 11 Guinness World Records with the aim of promoting Peruvian food. “The largest quinoa salad in the world” was the first of them.

In mid-August, Guinness World Records (GWR) set October 28 as the central day of the event and established the rules for the preparation of the “Largest bowl of quinoa”: the salad had to exceed 500 kg and contain at least 80% of quinoa in relation to the final weight.

The main challenge was to work for 24 continuous hours in a process of cooking, transforming and preserving more than half a ton of quinoa. Faced with this scenario, Raúl

Diez Canseco and Luciana de la Fuente formed a work team in Lima made up of collaborators from seven areas: Education, Gastronomy, Biochemistry, Engineering, Legal, Marketing and Communications. In Miami, Nitza Mendoza was a pillar in the coordination with GWR.

After defining the recipe and selecting the ingredients that could be safely preserved (peppers, olives, raisins, vinegar, salt and oil), the organizing team looked for a strategic place

to present the salad: the Frost Museum, located at the headquarters of Florida International University (FIU). César Bustamante Llosa, Consul General of Peru in Miami, was instrumental in coordinating the event.

On Wednesday, October 7, a press conference was held at the facilities of San Ignacio College in Miami to announce the Guinness record to be broken. In attendance were the Founding President of the Corporación Educativa USIL, the Consul General of Peru in Miami; the President of FIU, Mark B. Rosenberg; the President of USIL, Ramiro Salas Bravo; the Executive Director of SIC, Omar Pagan; Miami authorities, politicians and representatives of the Peruvian diplomatic corps.

In line with the Guinness World Record campaign, a quinoa-based dish competition for executive chefs from hotels and restaurants in Miami was held on October 23 at the San Ignacio College culinary school. The successful contest was widely covered by prestigious Latin American television channels. It was also covered by the Englishlanguage press: Miami New Times, El Nuevo Herald, Channel 41, Sun Sentinel and Almuerzos y Cenas magazine.

At the same time, the Divina Quinua contest was organized in Lima, where USIL students and graduates were invited to show their creativity in preparing a dish with quinoa.

The day before the main date, at 1:00 p.m., the five teams got down to work. The process began with

washing, cooking and cooling the quinoa. Hours later, the grain was weighed and transferred to the refrigerators.

The ‘D Day’

Finally, October 28 arrived. The cooking work culminated with the preparation of the salad dressing and the chopping of the ingredients. At 10 a.m., the cooked quinoa and other ingredients were transported from San Ignacio College to the Frost Museum at Florida International University.

An hour later, the doors of the FIU Green Room opened. From that moment on, the live transmission to Lima also began, where authorities and students gathered to witness the record-breaking attempt. At the same time, FIU President Mark B. Rosenberg, the Founding President of the Corporación Educativa USIL and its Executive President, Luciana de la Fuente, presented the book Quinua Divina, published by the Fondo Editorial USIL.

Shortly before noon, before the expectation of the attendees, the procession of the 5-meterlong tray entered the Green Room. Minutes later, the Guinness World Records judge, Carlos Martinez, announced the beginning of the final act: the emptying of the quinoa and the addition of the additional ingredients, and then, with the help of 12 stainless steel shovels, mixing them, ensuring that everything was evenly distributed for the final weighing.

The judge did not wait for his verdict: “It gives me immense pleasure to announce that, as of today, the new Guinness World Record for the largest quinoa salad in the world is set at 716 kilos”. Huzzahs erupted in the Green Room. Hugs and cheers were followed by the fulfillment of the last requirement: confirmation that the quinoa salad would be donated to Miami Rescue Mission and Camilus House, humanitarian service organizations in South Florida.

A new challenge

Since 2015, the Corporación Educativa USIL has achieved 11 Guinness World Records with the aim of promoting Peruvian food. This 2024 starts with a new challenge: to beat the record for the largest tamal tasting with Cuzco corn in the world, which will be held next March 16 at the Maurice A. Ferré Park in Miami.

SOLIDARITY WITH THE COMMUNITY

RONALD MCDONALD

The first Ronald McDonald House opened in Philadelphia in 1974, thanks to Dr. Audrey Evans; Fred Hill, Philadelphia Eagles player; Jim Murray, Eagles general manager; and Ed Rensi, McDonald’s regional manager. The owners of McDonald’s in Philadelphia made the creation of the House possible by donating the proceeds from the sale of shamrock shakes. Then, in 1984, Ronald McDonald House Charities was officially established as a worldwide nonprofit organization in memory of McDonald’s founder Ray Kroc, a strong advocate for children. And its mission is to have a world where all children have access to medical care and their families are supported and actively involved in the care of their children. Many families travel far from home and spend several weeks or months to receive treatment for their seriously ill or injured children: a long time to be away from home or divide a family. For children facing a serious medical crisis, nothing seems scarier than not having their family nearby. A Ronald McDonald House offers a place for families to call home so they can stay close to their hospitalized child for little or no cost.

USIL students volunteer each year at Ronald McDonald House Charities of South Florida, located on the grounds of Jackson Memorial Medical Center in Miami, Florida, sharing their time and affection to ensure that families enjoy the comforts of home while caring for their hospitalized children.

COVID-19 VACCINATION CAMPAIGN

San Ignacio University played a critical role in the fight against the COVID-19 pandemic in the United States, especially in accelerating the vaccination process. Faced with the urgency of protecting both the academic and local community, SIU adapted its facilities to serve as a vaccination center in a coordinated effort with the Federal Emergency Management Agency (FEMA). This initiative made it possible to vaccinate students, faculty, staff and residents of the Doral area, including a notable number of members of the Latin American and Peruvian community, with the first dose of the Pfizer vaccine.

On the first day of the vaccination campaign, which began on April 21, 2021, vaccines were administered to 120 people of various ages, highlighting the inclusion and support for the ethnic and cultural diversity of the region. The importance of this event was underlined by Raúl Diez Canseco Terry, Founding President of the Corporación Educativa USIL, who highlighted the significant role of SIU in efforts to protect lives, and expressed, at the time, his desire to extend similar initiatives in Peru. In this regard, Diez Canseco held talks with representatives of Pfizer to bring vaccines to Peru through the

solidarity organization Respira Perú. This action is an example of how SIU not only focuses on its immediate community, but seeks to have a global impact.

The response from the international community, represented by figures such as RJ Gosselin of Pulse Clinical Alliance and Luis Suarez, Florida State Vaccine Coordinator for Pfizer, demonstrated global solidarity and mutual support in challenging

times. The recognition of SIU’s efforts by these organizations underscores the importance of collaboration between educational institutions, businesses and government agencies in the fight against COVID-19.

Under the leadership of Raúl Diez Canseco Terry, SIU also carried out important social work among the population of North Miami Beach and its surroundings, especially in the most vulnerable

sectors affected by the health crisis. One of the most notable initiatives was its active participation in the COVID-19 vaccination process, facilitating and supporting immunization campaigns to ensure that more people had access to vaccines.

In addition, San Ignacio University deployed farreaching solidarity actions, such as organizing non-perishable food drives for those facing

economic hardship due to the pandemic, with a special focus on the Latin American community.

The Mayor of North Miami Beach, Anthony DeFillipo, recognized these contributions by presenting Raúl Diez Canseco with an award at a ceremony that not only honored SIU’s work, but also reaffirmed the importance of solidarity and mutual support in times of crisis.

Under the leadership of Raúl Diez Canseco, Founding President of the Corporación Educativa USIL, San Ignacio University played a key role in efforts to protect lives through vaccination against COVID-19.

North Miami Beach Mayor, Anthony DeFillipo, delivers an award to Raúl Diez Canseco for his charitable work through SIU.

MAÍZ

GRANO SAGRADO DE LOS INCAS

CORN, SACRED GRAIN OF THE INCAS

PRESENTATION OF THE BOOK MAÍZ, GRANO SAGRADO DE LOS INCAS (CORN, SACRED GRAIN OF THE INCAS) AT SIU-MIAMI

On March 15, 2024, in the central auditorium of San Ignacio University, an academic event that has marked a milestone in the valorization of the agricultural heritage of the Andean region was held. The presentation of the book Maíz, grano sagrado de los incas ( Corn, Sacred Grain of the Incas ), published by the Fondo Editorial USIL, as part of the Guinness World Record challenge of “ The World’s Largest Tamale Tasting Made with Cusco Corn”, became a cultural bridge between Peru and the United States, bringing together prominent authorities and academics from both countries.

The event was attended by Peru’s Chancellor, Javier González-Olaechea, who also contributed the prologue to the book, which has more than 300 pages, eight chapters and includes statistics on the production of this valuable cereal and an appendix of delicious recipes.

Under the direction of Dr. Luciana de la Fuente, Executive President of the Corporación Educativa USIL, the multidisciplinary research highlights the most recent studies on the domestication of corn in Andean lands, its nutritional benefits, and its contribution to national cuisine.

In her presentation, De la Fuente, an expert in nutrition, not only celebrated the more than 7,000-year history of corn in Peruvian cultures, but also proposed innovative applications of this grain in the production of biodegradable packaging, marking a path towards sustainability.

Chancellor González-Olaechea highlighted Peru as the cradle of one of the three great civilizations of mankind. He also underscored the vital role of the Academy in the preservation of our cultural wealth.

The ceremony was attended by the Ambassador of Peru to the United States, Alfredo Ferrero DiezCanseco; the Defense and Naval Attaché to the Embassy of Peru in the U.S., Rear Admiral Roberto Alcandré Ángeles; the Chief of General Staff of the Peruvian Navy, Vice Admiral Ernesto Colunge Pinto; the Commander of the B.A.P. Unión, Captain José Luis Arce Corzo; the Provincial Mayor of Cusco, Luis Beltrán Pantoja; the Mayor of Huayllabamba, Wilbert Baca Olayunca; the gastronomic businessman and owner of CVI.CHE 105, Juan Chipoco, as well as authorities from the Corporación Educativa USIL.

Representing local authorities were South Florida Regional Director Christine del Portillo, representing Republican Senator Rick Scott; Margarite Riquelme, representing Congresswoman Maria Elvira Salazar; Sweetwater Mayor José Díaz; Doral Mayor Christi Fraga; Doral Councilman Rafael Pineyro, and Fabio Andrade, representing the Mayor of Hialeah.

Raúl Diez Canseco Terry, Founding President of the Corporación Educativa USIL, summed up the spirit of the ceremony by emphasizing that the publication not only seeks to promote Giant White corn from Cusco, but also to pay tribute to the men and women who, over generations, have cultivated and preserved this and other varieties of corn in Peru.

SPEECH BY DR. LUCIANA DE LA FUENTE, EXECUTIVE PRESIDENT OF CORPORACIÓN EDUCATIVA USIL

Welcome to the presentation of the book Maíz, grano sagrado de los incas (Corn, Sacred Grain of the Incas).

There are many aspects worth highlighting in this interesting work, which is the result of the work of a multidisciplinary research team of the Universidad San Ignacio de Loyola. However, I will only refer to three points, so that you will be the ones who are motivated to read the book:

1. The origin of corn.

2. The nutritional properties of corn.

3. The applied research that we have been doing in USIL with this crop.

1. THE ORIGIN OF CORN

A little less than 7,000 years ago, the native populations of what are now Mexico and Central America domesticated a wild herb known as “teocinte”. It was a plant species that the natives began to modify until it became a plant with fruits encapsulated in leaves that covered a set of milky grains regularly crowded in an ear.

Genetic research indicates that the ancestor of corn is found in Mexico and Guatemala (Wilkes, 1972; Doebley et al., 1997; Piperno and Pearsall, 1998; Matsuoka et al., 2002).

However, some studies suggest that corn in the Andes may have undergone an autonomous domestication process (Vigouroux et al., 2008). This hypothesis suggests that teocinte seeds arrived in South America in the wild, carried by migratory birds, and that in our prodigious lands of the Andes, this wild herb became hybridized due to human intervention.

In the northern region of Peru, in the coastal sites of Paredones and Huaca Prieta, three corn breeds have been found dating from the middle and late preceramic and early ceramic periods (between 3000 and 6700 years before the present). In addition, according to Grobman,

corn fossils ranging from 6504 to 7775 years old have been discovered.

The archaeological remains of corn found in Peru are the Proto Confite Morocho (ancestor of Confite Morocho), the Proto Kculli (ancestor of Kculli, which is the origin of purple corn) and the Confite Chavinense (ancestor of Chulpi from the Apurímac-Ayacucho region, where the sweet corn varieties come from).

In the Guitarrero cave, in the Callejón de Huaylas, corn remains dated between 6700 and 6000 B.C. have been found (Smith, 1980). While in the Rosamachay cave, in Ayacucho, MacNeish (1981) and his team of researchers discovered corn remains dated back to 4244 BC. According to Grobman (1982), it would be a corn variety that would prove an independent domestication from the Andes, with no connection to Mexico or Mesoamerica (León, 2013).

Therefore, it is highly probable that corn evolved into the form we know it today in two different territories at the same time: in Mexico and in Peru. For this reason, Peru -as was the case with the potato and cocoa- is considered a center of genetic diversity. And what we have today is recent history.

When the Spaniards arrived in the 15th century, corn was cultivated from the Missouri River to the island of Chiloé, in Chile. In this regard, it is estimated that in our country there are about 50 varieties of corn, being the departments of Junin, Huancavelica, Ayacucho, Apurimac and Cusco the places where there is more presence of this valuable cereal.

2. THE NUTRITIONAL PROPERTIES OF CORN

Before developing the second point, I would like to point out that when we talk about corn in Peru -especially Giant White corn from Cusco- we are referring to an organic product, one hundred percent natural, free of pesticides. It is not like the corn we have in the United States, which is a transgenic variety, grown for industrial purposes, whose seeds have been genetically altered.

The natural corn that comes from Urubamba, the Sacred Valley of the Incas, is a source of health and wellness. It contains simple phenolics, carotenoids, dietary fiber, and phytosterols. Corn provides us with a wealth of nutrients and bioactive compounds that deserve to be appreciated and taken advantage of in our daily diet.

It is important to know the impact of these compounds on cardiovascular health, the prevention of chronic diseases and the promotion of a healthy lifestyle. In its different varieties and forms, corn can become a powerful ally in our quest for wellness and longevity.

We know from several studies that insufficient fiber intake is a worrisome reality. However, whole grains -among which corn stands outare a valuable source of fiber, particularly in its insoluble form, which plays a crucial role in digestive and metabolic health.

In addition, corn is rich in lipids, especially triglycerides due to its content of linoleic and oleic acids, which are vital for cardiovascular and metabolic health. In addition, corn phospholipids provide exceptional nutritional value, contributing to cellular health and the proper performance of various body functions.

We can say, in summary, that corn, beyond its recognition as a staple food in many cultures, is a true source of health.

3. APPLIED RESEARCH

Like many crops, corn has been the subject of scientific research that has sought to prove its natural qualities and extend its use in various industries and areas of human life.

Basic research has included countless studies on its phytochemical components and on the quality of its varieties in their natural state, among other aspects. Meanwhile, applied research reports on the benefits of its different nutrients for human health, the effects on nutritional value or how its derived products can provide a solution to a specific situation or problem.

Through the Agroindustrial Engineering program at Universidad San Ignacio de Loyola, we have been developing several research and innovation projects -with the help of our faculty and students- that have allowed us to contribute to the use and valorization of corn.

Another research project, carried out by one of our students from the Agroindustrial Engineering program at USIL, was “Elaboración de whiskey de maíz morado denominado Black Whiskey” (“Preparation of purple corn whiskey called Black Whiskey”). This is the first distillate made from purple corn (Zea mays L.).

In 2020, “Black Whiskey” won the bronze medal at the San Francisco World Spirits Competition and, in 2021, the silver medal. That year, the product was also exported to countries such

One of these research projects is “Obtaining purple corn nixtamalized flour by extrusion”, as an alternative to the current process, which consists of cooking the corn in an alkaline solution, generally of water and lime (calcium hydroxide). The disadvantage of the traditional method lies in the large amount of energy and water used, as well as the alkaline effluents resulting from the processing, which generates a significant environmental impact. The research proposes an alternative technology that overcomes these problems and allows the production of flour without wastewater and with retention of nutrients, phenolic compounds and antioxidants from pigmented corn.

as the United States and Taiwan, and later to Germany, Spain and Canada. Today, the product is present in 12 countries.

One of the big challenges in the food industry is how to get rid of the plastic that pollutes every imaginable space. To help find a solution, Universidad San Ignacio de Loyola is thinking of proposing the manufacture of biodegradable packaging made from corn starch. This involves dehydrating the product and, through an injection machine, creating different utilitarian shapes, such as spoons, forks, cups, bags, etc.

It is also possible to produce milk from corn. The pilot plant of Agroindustrial Engineering that we have at USIL has the necessary elements to manufacture this product. Likewise, cupcake premixes can be made with Giant White Cusco corn flour fortified with microencapsulated iron to help fight anemia. One of the advantages of this product is that at the moment of preparation it is not necessary to add water, since it is enough

to add one egg for each portion of 35 grams, mix and place in a microwave oven for approximately 1 minute.

These products not only generate added value to the food industry, but also to the industry of new biodegradable materials.

I hope I have motivated you to read the book we present today: Maíz, grano sagrado de los incas (Corn, Sacred Grain of the Incas). I thank the team of researchers who carried out the project. I am sure that the more science we do, the more research and innovation and new solutions to old problems we have in our countries.

Thank you very much.

WORDS OF JAVIER GONZÁLEZ-OLAECHEA, MINISTER OF FOREIGN AFFAIRS OF PERU

“We are celebrating today the mixture of the Academy, research efforts, and the benefits of a magnificent book. All this reaffirms that Peru is a melting pot of riches and ancestral cultures. In this sense, corn is undoubtedly one of the expressions of the strength of our Andean lands. Although it is not clear whether corn is older than Mexican corn, what is important is to highlight its multiple benefits for the organism and how only after thousands of years, just four or five decades ago, it was valued in Europe thanks to its nutraceutical potential.

I would like to pay tribute to those native peoples who learned to cultivate the land by observing the stars. They understood the cycles that we read in the Holy Scriptures. They learned the cycles of water, cultivation, and the Moon by observing the firmament. They always rendered the greatest worship to the Sun because, when the sun rose, the king star made it possible for the earth to be re-established and, when it got dark, the fruits rested to fulfill the cycle of life. I congratulate Raúl Diez Canseco and Luciana de la Fuente for the edition of such a formidable book on the valuable grain of the Incas.”

The Mayor of Huayllabamba, Wilbert Baca Olayunca; the Founding President of the Corporación Educativa USIL, Raúl Diez Canseco, and the Provincial Mayor of Cusco, Luis Beltrán Pantoja.

Provincial Mayor of Cusco, Luis Beltrán Pantoja, recognizes Raúl Diez Canseco, Javier González-Olaechea, and Luciana de la Fuente.

Ignacio Diez Canseco with Mimy Succar and Tony Succar.

Raúl Diez Canseco, Luciana de la Fuente; Vice Admiral of the Peruvian Navy, Ernesto Colunge Pinto, and Commander of the B.A.P. Unión, Captain José Luis Arce Corzo.

Chancellor Javier González-Olaechea; the Provincial Mayor of Cusco, Luis Beltrán Pantoja; the Grand Chancellor of USIL, Ramiro Salas; a guest, Raúl Diez Canseco, and the Ambassador of Peru to the United States, Alfredo Ferrero.

Melvi Dávila, Executive Director of PR INNOVATION CO - Founder of Peru To The World Expo, and Raúl Diez Canseco Terry.

SIU AND USIL RECOGNIZE COMMANDER OF THE BAP UNIÓN CAPTAIN JOSÉ LUIS ARCE CORZO

San Ignacio University and USIL recognized Commander of the BAP Unión Captain José Luis Arce Corzo for his outstanding effort in performing together with his crew the feat of circumnavigating the planet aboard the Peruvian Navy Training Ship and his invaluable support in the organization of the Guinness World Record for “The World’s Largest Tamale Tasting Made with Cusco Corn”, all of which makes him an exemplary Peruvian who leaves his mark on the world.

At the event, Consul General of Peru in Miami Ambassador Martha Lizárraga was also recognized for her valuable help with the tasting organization. The plaques were presented on March 15, 2024, by Raúl Diez Canseco Terry, Founder and President of Corporación Educativa USIL.

Chancellor Javier González-Olaechea; Ambassador Martha Lizárraga, Consul General of Peru in Miami; Luciana de la Fuente; Commander of the B.A.P. Unión, Captain José Luis Arce Corzo; Vice Admiral of the Peruvian Navy, Ernesto Colunge Pinto; Raúl Diez Canseco, and Peruvian Ambassador to the United States, Alfredo Ferrero.

FIVE RESTAURANTS IN MIAMI RECEIVE “AUTHENTIC PERUVIAN CUISINE” CERTIFICATION

In an event marked by the celebration of Peruvian culinary richness, five outstanding restaurants in Miami, United States, were honored with the “Authentic Peruvian Cuisine” certification. This ceremony took place in the auditorium of San Ignacio University, coinciding with the presentation of the book Maíz, grano sagrado de los incas (Corn, Sacred Grain of the Incas), a gesture that highlights the commitment to preserve and promote authentic Peruvian cuisine worldwide.

This prestigious distinction guarantees diners that the dishes served at these restaurants are prepared following recipes and techniques and using genuine Peruvian ingredients, thus offering an authentically national culinary experience.

The “Authentic Peruvian Cuisine” certification is a collaboration between Universidad San Ignacio de Loyola (USIL), PROMPERÚ, and Marca Perú (Peru Branch). It is intended not only to promote the consumption of local products outside the country but also to guarantee that clients enjoy a true immersion in Peruvian cuisine, recognized worldwide for its diversity and richness of flavors.

Juan Chipoco, from CVI.CHE 105.

El Gran Inka Peruvian Cuisine.

Specialists from the School of Hotel Management, Tourism, and Gastronomy of USIL evaluated the restaurants, ensuring that each one met the required standards to provide a culinary experience that reflects the essence of Peru.

Raúl Diez Canseco Terry, Founder and President of Corporacion Educativa USIL, presented the awards to and congratulated the representatives of the award-winning restaurants during an emotional ceremony at San Ignacio University. The awarded restaurants were CVI.CHE 105, El Gran Inka Peruvian Cuisine, Divino Ceviche,

Embarcadero 41, and Pisco y Nazca restaurant, all being outstanding for their excellence and loyalty to Peruvian culinary traditions.

Diez Canseco took the opportunity to thank the Peruvian gastronomic entrepreneurs for preserving and disseminating national culture and traditions through their culinary proposals. He emphasized the importance of initiatives like this to consolidate Peru’s position as a top gastronomic destination in the world, highlighting the importance of gastronomy as a key element in tourism and global culture.

Frank Encalada, from Divino Ceviche.

Jorge Vidal, from Embarcadero 41.

Patricia Ramos, from Pisco y Nazca.

PERUVIAN

NAVY

TRAINING

SHIP

BAP UNIÓN WAS AWARDED THE “AUTHENTIC PERUVIAN CUISINE” CERTIFICATION

In an unprecedented event, the Peruvian Navy Training Ship BAP Unión was awarded the “Authentic Peruvian Cuisine” certification for highlighting gastronomic excellence on board and becoming a worldwide itinerant ambassador of Peru’s cultural and culinary richness. The recognition ceremony took place in the port of Miami, United States, marking a historic milestone by making the BAP Unión the first maritime vessel to hold such an honor.

Organized by San Ignacio University and Universidad San Ignacio de Loyola –in collaboration with PROMPERÚ and the support of Marca Perú–, the award highlights the joint effort to promote the national identity through its flavors and guarantees international diners a genuinely Peruvian culinary experience. Raúl Diez Canseco Terry, Founder and President of Corporación Educativa USIL, presented the recognition to the ship’s commander, Captain José Luis Arce Corzo, in a ceremony attended by prominent Peruvian and U.S. military and civilian authorities.

The BAP Unión –recognized as the largest and fastest sailing vessel in Latin America– not only stands out for its impressive appearance and seafaring skills but also for its mission to spread Peruvian culture and gastronomy around the world. Since its departure from the Callao Naval Base, it has been a mobile stage where iconic Peruvian dishes have been cooked with mastery and passion to delight visitors from different continents.

In charge of satisfying the palates of its 240 members and offering gastronomic samples to visitors in each port, the culinary crew of the BAP Union has made dishes such as ceviche, causa, and lomo saltado, and drinks such as

pisco sour, ambassadors of Peruvian flavors around the world.

The voyage of the BAP Unión –which will visit 20 ports in 16 countries over 11 months– is a voyage of discovery and union. Each stopover is an opportunity to weave ties of friendship and cooperation, demonstrating that gastronomy is a powerful form of communication and understanding between cultures.

The “Authentic Peruvian Cuisine” certification is, in the words of Captain Arce Corzo, an injection of enthusiasm and pride, a sign that they are on the right track, promoting a positive synergy that reflects the dedication and passion to share the essence of Peru with the world.

Peruvian Navy Chief of Staff, Vice Admiral Ernesto Colunge Pinto.

U.S. AUTHORITIES RECOGNIZE SIU’S CONTRIBUTION TO EDUCATION

San Ignacio

University

is the gateway for Latin Americans to the United States

In a crowded ceremony held at the main auditorium of San Ignacio University in Miami (USA), distinguished U.S. authorities, such as Rick Scott, Senator for Florida, and Maria Elvira Salazar, Congresswoman for Florida, as well as the Mayors of Doral and Sweetwater, presented awards of recognition to the Founder and President of Corporación Educativa USIL Raúl Diez Canseco Terry.

These recognitions celebrate his contribution to education in Peru and the United States during more than five decades of leadership and dedication to teaching, highlighting the creation of San Ignacio University (SIU), currently located in Doral.

Margarita Riquelme, representative of Congresswoman Maria Elvira Salazar, presented Diez Canseco with a certificate from the U.S. Congress for his work in favor of the Miami community.

The regional director of South Florida, Christine del Portillo, on behalf of Republican Senator Rick Scott, saluted the 200 years of diplomatic relations between the United States and Peru, thanking “the incredible contributions of Peruvian culture to the communities of Florida.”

The Mayor of Sweetwater, José Díaz, congratulated the educational leader of San Ignacio University for his work for the benefit of the local community and for the investment made in his county, which will be the next destination of SIU.

For his part, David Borrero, representative of the State of Florida, highlighted the importance of education for the progress of societies. “Don Raúl Diez Canseco, keep on doing your public service and fighting for the well-being of our community,” he emphasized.

Doral Mayor Christi Fraga expressed her joy at having the first accredited Peruvian university in the United States and expressed the community’s pride in having it in their city. “We want to recognize Universidad San Ignacio de Loyola for offering educational opportunities to the society of Doral and South Florida,” she said.

Fraga also said she feels “deeply honored to grant this recognition to the former vice president, not only for being the founder of San Ignacio University in our city but also for his outstanding work in Peru and his support to the Peruvian community abroad.”

In his speech, Raúl Diez Canseco thanked for the recognitions, noting that San Ignacio University wants to be the “gateway” for Latin Americans to the United States. He announced that they will soon deliver master’s degrees in cybersecurity, artificial intelligence, and big data, demonstrating the institution’s adaptation to the world’s current demands.

“This is a campus for study and reflection that has been built over more than 17 years, meeting all the standards of a great country like the United States,” he emphasized.

Diez Canseco Terry has been a pioneer in expanding Peruvian higher education beyond its borders by creating, 17 years ago, San Ignacio University in Miami (Florida). This institution stands out for being the first Peruvian university to be licensed and accredited in the United States, showing an exceptional commitment to the advance of knowledge and the formation of future generations.

Representative of the Mayor of Hialeah, Esteban Bovo Jr., presents Raúl Diez Canseco with his diploma.

Cusco’s

Giant White Corn conquered a place in the Guinness World Records book after 398 people gathered at the Maurice A. Ferré Park in Miami, United States, to simultaneously eat 1194 tamales made with this sacred grain of the Incas.

The challenge began at midnight on Saturday, March 16, after the Guinness World Records (GWR) judge, Colombian Natalia Ramirez, verified the safety of the products and the facilities for preparing the Peruvian dish. Furthermore, she supervised each step of the tamale preparation process.

Under the guidance of chefs Martín Cárdenas and Juan Chipoco, as well as a talented team of chefs and kitchen assistants from the School of Hotel Management, Tourism and Gastronomy of Universidad San Ignacio de Loyola and the gastronomic group CVI.CHE 105, three varieties

of the Peruvian dish were prepared: stuffed with chicken, pork, and cheese.

To make the tamales, weighing 50 grams each, 200 kilos of corn from Urquillos and Huayllabamba, two of the seven districts that produce Cusco’s Giant White corn, were used.

During the process, one of the challenges the cooks had to overcome to achieve the exquisite flavor of Peruvian tamales was the selection of ingredients. “In our country, a dressing can be prepared in 20 minutes; however, with the

American onion, finding the point of the flavor of the Peruvian dressing can take an hour,” explained chef Martín Cárdenas, responsible for the kitchen for the record.

While a team was in charge of finding the exact flavor point, Chef Juan Chipoco supervised the two production lines: the stuffing and the tamale dough preparation area.

After finishing the preparation, the tamales were taken to the BAP Unión, from where the Peruvian Navy cadets lowered the trays one by one to the tables. There, the 398 people –gathered at the Maurice A. Ferré Park– were waiting to taste 1194 tamales in the three varieties mentioned above.

By bringing the tamales to BAP Unión for distribution, the Peruvian Navy played a symbolic role in uniting maritime and culinary traditions, reinforcing the message of pride and community among the attendees.

After Judge Natalia Ramirez verified the number of attendees, she started the tasting and supervised each step of the process of tasting and enjoying the tamales filled with chicken, pork, and cheese.

The presence of Peruvian and local dignitaries, including Minister of Foreign Affairs Javier González-Olaechea, Peru’s Ambassador to the United States Alfredo Ferrero, and Peru’s Consul General in Miami Ambassador Martha Lizárraga, emphasized the importance of the event as a bridge between cultures and a showcase of the global influence of Peruvian gastronomy.

The event was also attended by the Defense and Naval Attaché to the Peruvian Embassy in the United States Rear Admiral Roberto Alcandré Ángeles, the Peruvian Navy Chief of Staff Vice Admiral Ernesto Colunge Pinto, the Commander of the BAP Unión Captain José Luis Arce Corzo, and hundreds of compatriots living in Miami, who followed each stage of the test with expectation and enthusiasm.

The new Guinness Challenge was organized by San Ignacio University, the Universidad San Ignacio de Loyola, the Peruvian Navy, and the restaurant CVI.CHE 105, the Peruvian Ministry of Foreign Affairs, PROMPERÚ, Caja Cusco, the Provincial Municipality of Cusco, and the District Municipality of Huayllabamba.

USIL’S GUINNESS WORLD RECORDS

In 2015, the Universidad San Ignacio de Loyola embarked on the adventure of beating world records under the demanding standards of the recognized Guinness World Records (GWR), with the aim of promoting and highlighting, at an international level, the nutritional and gastronomic richness of Peru’s native crops.

To date, USIL and Peru have achieved nine feats in the race for the GWR, with quinoa, rocoto, olives, aguaje, potatoes, chocolate, pisco, artichokes, cebiche, avocado and corn as the main protagonists.

In each of the challenges, the professionalism and enthusiasm of the USIL team, made up of researchers, nutritionists, chefs, engineers, and communicators -the executors of each amazing Guinness World Record-, show the highest commitment and love for Peru.

2024. Miami, USA. The world’s largest tamale tasting (398 attendees ate 1194 chicken, pork, and cheese tamales).

2022. Moquegua. The world’s largest avocado salad (811.91 kilos).

2019. Pasco. The hospital at the highest altitude (4351 meters above sea level).

2019. Callao. The world’s largest ceviche tasting (1000 sailors).

2019. Trujillo. The world’s largest artichoke salad (784.53 kilos).

2019. Pisco, Ica. The world’s largest pisco tasting (899 people).

2018. Pucallpa. The world’s largest chocolate tasting (797 people).

2018. Cusco. The world’s largest causa rellena (5 meters).

2018. Loreto. The world’s largest fruit mazamorra made with aguaje (751.30 kilos).

2017. Tacna. The world’s largest olive salad (789 kilos).

2016. Arequipa. The world’s largest rocoto relleno dish (2650 rocotos, 542.725 kilos).

2015. Miami, USA. The world’s largest quinoa salad (716 kilos).