Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
“Momofuku was magnetic, electric, it was what we’d all secretly wanted in New York City but couldn’t quite put our finger on, and I just knew I needed to be a part of it.”
“I see the vegetable taking as much prominence as caviar and foie gras did 20 years ago.”
“I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled and loved it.”
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
“Only in the last two years have I found myself as a chef.”
“With Noma 2.0, we dare again to fail.”
He’s “the perfect example of a contemporary chef,” says Massimo Bottura; he’s “generous, creative, thoughtful and warm,” according to Juan Mari Arzak.
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
“A chef in 2017 is much more than the sum of his recipes. We have a big responsibility to show the young generation the right approach for the future.”
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.