viche Catalina Velez invited me to co-produce a TV series about Pacific cuisine in Colombia with Telepacifico. We receive a cultural found price and filmed Saboresencia along the occidental coast. It’s an eight-episode series that showcases the African American cimarrones who protect one of Latin America’s best hidden cuisines. We won a first prize jury […]
redes sociales Following Oka’s presentation, the concept of an anniversary book emerged, prompting the creation of an extensive list of essential items. The plan involved reviewing the producers and entire staff who had been associated with them over the past 25 years. Sadly, my partner’s father passed away shortly after the COVID-19 emergency at the
titulo – mise en place After visiting José’s workshop, and picking Marroquin we met Ricardo Martins at Seven lighting a lucky strike after the other. He’s restaurant has a flawless atmosphere with some art of my friends art hanging on the walls. He introduced us to the Pernod gentlemen, who invited us to collaborate on
mise en place The emblematic chef from northern Peru commissioned us for a dream project. After seeing us complete Acurio’s work and burst the networks with the new image, he asked us to pay tribute to his kitchen and the three generations of his family that spread it. mas de 100 platos We organized this
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global identity Pepe Carpena invited Pocho and me to work with the Acurio Group on a project for his Cevicheria La Mar. We started by taking photos of the new dishes with chef Anthony Vazquez, who just arrived from Buenos Aires. But soon, we were documenting the entire book publication with Patricia Ku King and
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the chefs We assembled a special team to ensure the chefs had a great experience. Karla Caceres, the designer, gathered Cecelia and Marcela as producers, and Patricia Rivero worked as a food stylist to prove all the recipes could be done. titulo We curated a mix of memorable and emerging chefs from Lima. The main
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la cocha La Cocha Lagoon, the second largest glacial aquatic mass in Colombia, is an unparalleled ecosystem situated at 2,700 meters above sea level in Pasto, Nariño. This lagoon is home to the Quillacingas, a local ethnic group that has protected the territory for millennia and shares it with the rainbow trout introduced in the
educación The idea came up with Arianne Marie trying to find a place for the real responsible people for the chain on which gastronomy is based: its inexhaustible and obsessive producers. Crops, livestocks and ancestral process are in danger, and the healthy way to preserve them is telling their stories. The French agriculture academy compared
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printout This is how the Spirits Guide came about, and there were already 100 places to visit and drink. Without falling into pretensions, the idea was to create a medium. A digital hub that allowed to visualize the evolution of the cocktail bar, the human talent behind it and the unbeatable alcohols that are produced
redes Sociales I met this guy and after some cups later, finding similarities in farmers over my county and his, we agreed to work on these stories together. Coffee let Colombia survive the world wars; they brought some robusta plants to try in the mountains, and it never stopped growing. Educación They adapted like their