At Food Freaks, we believe that the future of gastronomy lies in improving culinary techniques and designing more efficient food systems. Therefore, we developed Felora in Cali as a living laboratory where Food Design evolves from an aesthetic discipline to a comprehensive methodology that harmonizes nutrition, tropical identity, experience, sustainability and service. How to design
santiago I met Santiago Barco in the faculty. He was the son of one of my mom’s friends and both members of “The Prayers Group,” an almost extreme Catholic cult that existed in the 1990s, trying to save every other soul. Santiago is a friend photographer who worked for two decades as a journalist and,
titulo Martha Quintero was the boss of a big international advertising agency in Cali. I met her just as she was leaving the city and heading to Dapa, a mountain range that closes the north side of the Cauca Valley. titulo Like some of us, she was tired of the city and wanted to try
TITULO Lila stumbled upon Miguel Dasso Street, the heart of San Isidro, and likely Lima’s most luxurious spot. In the corner, this restaurant welcomed us with a relaxed terrace and just across the bar, in the from entrance to the right, you can try the best local sweets. Bordampe had the idea of recreating our
Pichanaki I finished school and began part-time college, signing up for a photography course at Corriente Alterna, an art school just opening. The lab nurtured a career that never fully blossomed. Armed with a Pentax Asahi with a 28mm lens, I enrolled in classes taught by Luz María Bedoya, my school friend Rodrigo’s older sister.
titulo Valle del Cauca, a vibrant territory where creativity meets salsa, is home to the second largest Afro-descendant community in America. It preserves ancestral flavors that have transformed into exquisite Pacific littoral Colombian cuisine. Chef Catalina Vélez explores its landscapes, markets, and people, uncovering their culinary secrets for our story. Coming soon foodfreaks tv on
titulo Residing in Colombia for the past decade, I have witnessed the country’s vibrant green landscapes. Recently, I was fortunate to be invited by a prominent production crew led by the story directors responsible for filming a television spot for the COP16 convention in 2024 in the valley. titulo Residing in Colombia for the past
breads, doughs & pastries of colombia With the greatest of the prides and the unconditionally of Juan Ordoñez we manage to start with what three years ago we joined for the first time: filming delicious recipes. Juan Tenorio and David Vargas accompany us in this daring adventure of compiling the recipes that make Latin America
JUST BAKED Ana and Catalina approached me and David Vargas to register a new line of pizza that they were introducing to Amasa Bakery in Cali. The pizzas would feature twisted and regional flavors grilled on a rich and crunchy artesanal dough. HOT PIZZAS !!! Collaborations were established to support local producers and introduce some
Rappi combos When they invited us to visit the kitchen, it was a welcome change. Directing the food stylist can be tough. Cookers have their own special ways of doing things, and cooking in other kitchens isn’t always easy. This job was for my friend, Chef Jorge Egocheaga, a burger expert. la carta Osso is