Como Sur | South American Gastronomy

All posts tagged #Interview

Enrique Olvera: “There Are Many Things That I Think Are Really Wrong With Fine Dining.”

By Patrick Hieger

[World's 50 Best]

[World’s 50 Best]

In promotion of the upcoming Latin America’s 50 Best awards later this year that will be held in Mexico City, acclaimed Mexican chef Enrique Olvera is in London to talk about Mexican food, particularly his place in it. Naturally, he got to talk about his wildly popular new restaurant Cosme in New York, and how he’s attempting to bring a different view of Mexican food to diners. “We wanted a concept of Mexico that we related to. I didn’t grow up with mariachis – I don’t relate to that Mexico. I feel more identified with a multicultural, contemporary society.”

Listen To Francis Mallmann On Andrew Zimmern’s ‘Go Fork Yourself’ (ES)

By Patrick Hieger

[Andrew Zimmern / Go Fork Yourself]

[Andrew Zimmern / Go Fork Yourself]

Late last month, just before he wowed guests at Miami’s Art Basel with a Mallmann-style cookout to feed the masses (performance art or just barbecuing?), Francis Mallmann took some time out to participate in Andrew Zimmern’s Go Fork Yourself podcast.  Since both chefs have done a good deal of world travel, cooking in exotic locales, and eating just about everything under the sun, you can imagine that conversation took quite a few turns.  Always the perpetual learner, Zimmern kept the questions focused, and got a lot of good information from the open fire king.

From Engineer to Actor to Baker, Talking With Pan de la Chola’s Jonathan Day

By Maribel Rivero

[Patrick Hieger]

[Patrick Hieger]

One of the most powerful presentations at this year’s Qaray, the annual chef’s symposium that takes center stage at Peru’s Mistura, came not from the chefs talking about innovation and the future of cuisine, but from the baker clad in a bandana and plain white t-shirt, who spoke about a return to the cooking styles of our ancestors, free of so many of the processed chemicals that have become ubiquitous in today’s cooking.  Much like butcher Renzo Garibaldi, Jonathan Day, who owns and bakes at Pan de la Chola, the small bakery in Lima’s Miraflores district that has developed a near cult-following, took the artisan approach to gastronomy, avoiding the multi-faceted world of becoming a chef, to focus all of his attention on bread.  His choice was the right one, and for native Limeños and hungry tourists alike Day has managed to do for bread what the Cronut did for junk food. 

Hector Solís Says Peru Isn’t Booming, It’s Always Been That Way (ES)

By Patrick Hieger

[Hector Solis / Facebook]

[Hector Solis / Facebook]

Nobody told us, but apparently this week over at Vice‘s Munchies is dedicated to Peru.  Yesterday and today, they released part one and part two of Being Frank, which was filmed all over the country. Today, they’ve got Hector Solís, of Fiesta and La Picantería fame, talking about the boom, or rather the traditions, that have helped Peruvian cuisine become what it is today.  According to Solis, there is no boom.  “When people say there’s a gastronomical boom in Peru, I say no, because it’s always been like this. We just weren’t advertising it.”  Touché.

The rest of the world wasn’t advertising Peru either, at least not like they are today. Read up as Solís talks about the deep culinary traditions he inherited from a childhood spent “next to the pots.”  It’s a good eye-opener of an interview that shows us the importance of tradition, rather than hyped up fame.  He speaks loudly about the importance of products, which is quickly becoming the mantra for not just Peru, but the entire continent these days.

Required reading. 

Talking With Central’s Wine Director, Gregory Smith

By Maribel Rivero

[Gregory Smith]

[Gregory Smith]

At this year’s Latin America’s 50 Best awards presentation in Lima, it wasn’t just Central’s Virgilio Martínez who took to the stage to receive the award.  He brought key players of his team up to receive their due praise.  One of those recipients was Gregory Smith, a.k.a. Gregg, Central’s wine director, and a long time expat from the United States.  He may not get quite the same amount of attention as Martínez does for the stunning food creations that come out of the kitchen on a daily basis, but Gregg’s role in the restaurant is no less important.

We took a minute to sit down with Smith to see just how he came to be in Lima, and how the restaurant’s success has been treating him and his own career.  Even with more exposure and more write-ups and praise of his own, success doesn’t seem to have changed him much.  Read on for more about Central’s award-winning sommelier. 

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. 

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.

Talking Nikkei With Maido’s Mitsuharu Tsumura

By Maribel Rivero

[Maido]

[Maido]

“I am Nikkei,” Mitsuharu Tsumaura, most often referred to as Micha, tells me simply, explaining the meaning of Nikkei.  He’s a person of Japanese descent, brought up in a different country, in this case Peru.  Micha agrees with Ferran Adria’s summation of Nikkei in his cookbook, Nikkei es Peru.

“We are talking about a person from a given culture, one who was born and raised surrounded by another culture, which later becomes his own, a person who has the freedom and talent to create a combination between the cuisines of his two countries, blending them into a single style. Peruvian cuisine has so many facets of complexity that the average person experiencing the food of Peru may not understand.”