Como Sur | South American Gastronomy

Screen Shot 2014-09-15 at 5.28.57 AM

Docs: Talking Food With
Monica Kisic

[Jaime Pesaque]

Jaime Pesaque Will Give Oslo,
Norway Its First Peruvian Spot

[Mistura]

Peru's Top Baker Needs
Some Serious Help

 

Talking Bolivia, LatAm’s 50 Best, and Noma With Claus Meyer

By Patrick Hieger

photo(86)

Last night in La Paz, after the first-ever graduation of Gustu and their non-profit foundation Melting Pot, we had a chance to sit down with Claus Meyer.  He was beaming, grinning ear to ear with excitement and emotion, overcome by what his dream three years in the making had become.  He was also ready to gush, full of nothing but excitement about Bolivia, and where it can head.

In this open, and super honest interview, Meyer talks about the differences between what he developed at Noma, and how Gustu is radically different.  He offers nothing but praise for his chefs Kamilla Seidler and Michelangelo Cestari.  And he offers some pretty serious hints that Colombia could be next for a project of this kind.  It’s a long interview, but full of amazing quotes and worth a complete read.  Meyer’s passion for what he’s doing in South America is intoxicating, and it seems to have caught on. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Listen To This Interview With Francis Mallmann (ES)

By Patrick Hieger

[Francis Mallmann]

[Francis Mallmann]

If you’re borderline obsessed like we are with Argentine chef Francis Mallmann and his multi-faceted career that has resulted in a return to one of the simplest forms of cooking, then you’ll definitely want to give a listen to this interview.  Hosted by Dorothy Cann Hamilton as part of the Chef’s Story series out of Brooklyn, Mallmann goes from talking about his youth spent living in Chicago, Patagonia, and even across California, to his time in France, and how he came to start use fire as his preferred source of heat.  For cooks looking for some inspiration, or anyone in love with the one-man revolution that Mallmann has been advancing for some years now, this interview is unmissable.  Enjoy.

Si están medios obsesionados como nosotros con el chef argentino Francis Mallmann y su carerra variada que ha resultado en una vuelta a uno de las formas más sencillas de cocinar, entonces seguramente vas a querer escuchar esta entrevista.  Presentado por Dorothy Cann Hamilton como parte de la serie Chef’s Story de Brooklyn, Mallmann va de hablar sobre su juventud que pasó viviendo en Chicago, Patagonia, y también en California, a su tiempo en Francia, y como llegó a usar fuego como su fuente de calor preferido.  Para cocineros buscando inspiración, o alguien más enamorado con la revolución de un hombre que Mallmann ha estado impulsando desde hace unos años, esta entrevista es imperdible.  Disfruten.

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Last Night Gustu / Melting Pot Graduated Their First Class

By Patrick Hieger

photo 2(26)

It was an emotional evening at La Paz’s Gustu last night. At nearly three years in the making, the first-ever class of Claus Meyer’s Melting Pot foundation graduated, and perhaps no one was happier than Papa Claus himself.  “When I first thought to do this, I didn’t know it was possible,” Meyer said.  But as a dozen students’ parents and relatives, as well as their mentors and friends Kamilla Seidler and Michelangelo Cestari looked on, everything seemed possible, a massive step in a whole new direction for Bolivia.

As Meyer began his speech, telling of the very long road it took him to end up devoting so much of his time to Bolivia, his team of mentors, chefs, and leaders sat listening, the whole room charged with emotion.  “To see you sitting here graduating, and to come here as a guest in this building that is so full of life, and to see how many people Kamilla and Michelangelo have trained, it is the most important thing I have ever been a part of.”  Although he founded Noma, and continues to be one of the world’s most successful restaurateurs, you could see on Meyer’s face something that went beyond joy, into a territory of satisfaction that even he might have never thought possible.  It seemed that none of the praise for having consistently been ranked the number one restaurant in the world really mattered. He had changed lives, and each of them was looking back with nothing but gratitude. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

What’s Going On

Yerba Buena | La Paz, Bolivia [Patrick Hieger]

Yerba Buena | La Paz, Bolivia [Patrick Hieger]

Chef Carolina Bazán [Lifestyle]
Estos Son Los Ganadores Del “Best Of Mendoza’s Wine Tourism 2015″ [Los Andes]
An Insider’s Guide To The Ultimate Peru Packing List [Only In South America]
12 Of The Most Impressive Wineries In The World [Vine Pair]
Estudian Calamar Gigante Con 3 Corazones [Emol]
The Best Roof Terraces In Buenos Aires [Oasis]
Grain To Water Ratios For Quinoa, CousCous, and More [Fine Dining Lovers]
Are You A Real Bacon Lover? [Outside]
‘No es ir a robar recetas, es dar oportunidades.’ Leonor Espinosa [El Tiempo]
Montevideo, A City That Moves At Its Own Pace [Peru This Week]

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

La Mar Miami Benefit Dinner Will Feature Gastón Acurio (ES)

By Patrick Hieger

[La Mar]

[La Mar]

If you’re going to be in Miami next week, you might want to make sure and get your tickets to the benefit dinner being held at the new La Mar in the Mandarin Oriental, which will feature restaurant owner and Peruvian celebrity chef Gastón Acurio.  Proceeds from the James Beard Foundation-sponsored dinner, which will be held on Tuesday, September 23, will go to the Johnson and Wales Culinary program in Miami, one of the area’s top culinary schools.  The one night-only dinner will be prepared at the hands of La Mar’s chef and Acurio’s right hand man, Diego Oka, and will feature Nikkei-style ceviches, causas, and even a whole-fish Nikkei.  Tickets to the event are a mere US $75, and can be made by emailing momia-restaurants@mohg.com or by calling +1 (305) 913 8358.  Celeb chefs and a good cause?  Get on it.  

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Francis Mallmann Will Be Featured On ‘Chef’s Table,’ A New Netflix Series (ES)

By Patrick Hieger

[photo: La Panza Porteña]

[photo: La Panza Porteña]

Although he has basically shunned any limelight that awards like Latin America’s 50 Best may choose to give him, Francis Mallmann’s popularity shows no signs of waning any time soon.  He has a new cookbook coming out this year, at least a couple of shows on the Gourmet channel, will be appearing in this week’s episode of the U.S.-produced Mind of a Chef, and in 2015, will be featured on the new Netflix series, Chef’s Table.  It seems that rejecting awards has its own perks.

Mundo Cuisine reports that Mallmann, along with Massimo Bottura, Magnus Nilsson, Dan Barber, Ben Shewry, and Niki Nakayama will be featured on the show, which will dig deeper into the lives and history of each of the chefs.  Lisa Nishimura, vice president of Orginal Comedy and Documentary for Netflix, said that shows like Chef’s Table will “benefit enormously from being shown in episodes,” rather than in a long format documentary style.  A chef like Francis Mallmann may not need any more media attention, but as a pioneer in the return to cooking exclusively with fire, he certainly deserves it.  As usual, his style will make for incredible television.  An official air date hasn’t been released, but we can expect to see Chef’s Table some time in 2015. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Top Chef Chile Will Premiere September 25 On TVN (ES)

By Patrick Hieger

[TVN]

[TVN]

Oh, baby.  Get ready, Chile, because the biggest thing to hit TV since the telenovela, is a telenovela mixed with a cooking competition.  TVN officially announced today that the first-ever season of Top Chef Chile will premiere on Thursday, September 25.  This could be a big game changer for Chile and its cuisine.  Are you as excited as we are?

Although a full list of the competitors has yet to be released, the majority are now listed on the show’s official website.  The cast includes restaurant owners, a sous chef from Boragó, pastry chefs, a former television star, and more.  For now, check the partial list on the website, and see if you can pick out the others from the picture.  Primetime Chilean TV drama will never be the same.

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Talking With Jean-Edouard Tomme, The Man Behind Qaray

By Maribel Rivero

[Qaray]

[Qaray]

Qaray, the chef’s syposium at the center of Mistura took a drastic turn from last year, replacing a “rock-star” line-up with a more focused panel for this year’s emphasis on biodiversity. The person behind this change is Jean-Edouard Tomme, who comes to Lima by way of Belgium.  His educational background includes two distinct paths, one in cooking and restaurant management and the other in political science at the Catholic University of Lovain.  Two contrary subjects but perhaps fitting for the global state of food politics. His experience in development of micro-business in a developing country is what brought him to Peru.  For 12 years he has dedicated his experience throughout the countryside of Peru for the Ministry of Production.   His recent work with Apega included a variety of posts.  Just this past March , Tomme was appointed to oversee on this year’s symposium.  In just five short months Tomme has conceptualized the purpose of Qaray with a comprehensive manifesto.  He explains the reason for the change and the vision for the future of Qaray.

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon