Como Sur | South American Gastronomy

All posts tagged #Qaray

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.

The Morning After Observations: LatAm’s50/Mistura/Qaray/ShitShow Week In Lima

By Patrick Hieger

photo 5(7)

Although Mistura will continue running at full speed until this coming Sunday, now that the onslaught of awards ceremonies, after-parties, chef’s talks, food, pop-ups, shamans, hugs, kisses, selfies galore, and more than a few hangovers has basically come to an end, it’s time to look back at the past week which was, somehow, bigger, more livelier, and wilder than ever.  Last year a great sense of anticipation hung in the air, with most of the invited chefs hanging out waiting for their nine-hour dinner(?) party(?) Gelinaz! that effectively brought the chefs’ portion of the week to a close.  And while Redzepi, Atala, Aizpitarte and some of the other big names weren’t around this year, there was no less talent to be spotted at any given restaurant on any given night, on the symposium stage dishing out serious knowledge, or at some late night bender that went on into the early morning, a five-day long bacchanal that left more than a few hurting.

For daily recaps of the Qaray symposium that brought chefs like Rodolfo Guzmán, Jorge Vallejo, and Rodrigo Oliveira on stage, you can check those out here, here, and here.  Rooted in biodiversity and nutrition, this year brought some powerful moments, and convinced us more than ever that Latin America at large is going to set a whole new standard for what cooking can, and should be all about.  The chefs here care about the land, the people, and a new style of cooking that is probably going to start heading out of the restaurants and back to the land where food comes from in the first place.  That’s speculation mixed with a few overheard conversations.  We’re not making any promises, but keep your ears open.

Before we go back to the daily news reel, here’s a few observations from this past week’s epic mess of a good time:

Recap: Mistura / Qaray, Day 3

By Patrick Hieger

DSC_0005

Be sure and check in tomorrow when we do a full recap of the shit show in Lima that has comprised Latin America’s 50 Best, inaugurating Mistura, Qaray, the Roca brothers everywhere, Gastón making his retirement official on stage, and a whole lot more.  It’s been a rough seven days.  For now, read the highlights of yesterday’s close to Qaray, which had as strong an opening as day one, and a few treats throughout the day.

Day three was a reminder that the humble artisan, the craftsman, and the small producer are what should be making the culinary world move ahead.  Sure, chefs are great, but without the butcher, the baker and the chocolate cake maker, some of the best chefs and their restaurants might not be as good.  And get ready for grasshopper vinegar.

Below, the hits:

Recap: Qaray / Mistura, Day 2

By Patrick Hieger

photo(77)

“You invited us to dream, and I want to dream with you.”  Although day two of Qaray, the international chef’s symposium at the heart of this year’s Mistura, might have been a little less emotionally charged than opening day, there were still some key moments that made it one worth remembering.  The above quote came from a culinary student after Chile’s Rodolfo Guzmán kicked things off, encouraging the young cooks in the crowd to dream big.  From there it was a day of fluctuations, bouncing around with talent from Europe to South America, drawing to close with a two-meter tall Ben Reade (ex-Nordic Food Lab) gracing the stage with a decipherable Scottish accent.

One main takeaway from the day is that South America is looking at things quite a bit differently than Europe these days.  Not everyone can come out and give ultimatums like Carlo Petrini, but there is a clear vision coming together for the continent, one that the culinary world should be paying close attention to.  Luckily for us, it makes for some decent moments spent listening to speeches.

Here’s some key moments from the day:

Qaray Is The New, Big-name Chef Symposium At Mistura (ES)

By Patrick Hieger

[Qaray]

[Qaray]

We know the dates for Mistura (September 5 to 14).  We know the date for Latin America’s 50 Best awards (September 3).  And now we know the dates and the confirmed chefs for the annual ‘encuentro gastronómico’ that will take place at Mistura from September 5 to 7, which will now be referred to as Qaray.  The announcement came yesterday at a press conference in Lima, the organizers of Mistura, APEGA, along with Virgilio Martínez and a few other distinguished guests.

Qaray is a Quechua word that means “to feed, to share, and to serve,” which seems only fitting for a group of the world’s leading chefs who will be on stage to teach those in attendance.  Just like Mistura, Qaray will abide by this year’s them of Biodiversity and Nutrition, so we can expect a wide variety of presentations.  Jean Edouard, one of Mistura’s key organizers, says that with the new symposium, he hopes it will “become the epicenter of culinary development in the region; a place for debate, for stunning innovation, for sharing, awakening curiosity, and encouraging learning.”  Consider who’ll be attending and speaking this year (see below), that shouldn’t be hard.