In a country where the recycling rate is nowhere near that of many European nations, 29-year-old chef César Costa is blazing a trail with his no-waste, low-carbon-footprint São Paulo restaurant.
If 2020 was the year of the pivot then 2021 is set to be the year of recovery
In a devastating year for restaurants everywhere, those very restaurants have often been the ones to lift up their communities
Sharing plates, communal dining tables and a menu focused on the treasures of Baja California make Fauna the antidote to 2020
“If we want our kids to understand about food, then we have to make sure they receive food education.”
“My grandmother, Lelinha, put down all her recipes in her beautiful handwriting and I gathered them into a book”
“The time to make change is now – that’s our role. If cooking is a political act, let’s do it properly. Let’s change things.”
Bustling markets, sun-soaked parks and craft beer make this lesser-known Brazilian city a great winter escape
Flavour-packed, nutrient-rich ají negro, an Amazonian condiment overlooked for generations, has been given a new lease of life
Right before the doors open, there’s a moment of nervousness; a buzz of anticipation, of butterflies in bellies. Indoors, 15 volunteers line up against the wall, like schoolchildren on the first day of class.
“We are losing traditions and knowledge, and once it’s gone, there is no way to get it back because much of it is transmitted aurally”
Beyond the beach capital of Rio de Janeiro, the jungle capital of Manaus and the capital city of Brasilia, there’s São Paulo, the undisputed capital of gastronomy
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
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.
“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.”
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
“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?”
“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.”