Pedro miguel schiaffino wikipedia
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In fact, I ate with my hands a lot in Lima, even in fine dining establishments, where courses arrived without silverware. I picked up edible “rocks” from a tray of real pebbles, plucked “leaves” and “fruit” off branches, and excavated “sand” to find tasty nuggets. At Astrid y Gastón, waiters presented me with an adobe brick of real earth that cracked open to reveal three varieties of roasted potato. There is a point to all of this: Upper-crust Limeños take pride in their formal table manners, a snobby reminder of colonial protocols and the old aristocratic bias against working with your hands. Acurio’s joke is to make his diners dig for their own potatoes. He makes them touch their native soil, so to speak, to harvest for themselves the riches of their culinary patrimony. Acurio doesn’t just want to feed people, he wants to convert them.
Maybe it all seems a little much, but there is nonetheless a whole generation of chefs spreading this nationalist vision with youthful zeal. Sal
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Aqua Blu
Unraveling the secrets of the Banda Sea
The 60m Aqua Blu is the first ever long-range ocean explorer lyxbåt permanently based in East Indonesia.
On board, 15 individually designed suites and refined social spaces are accompanied by innovative cuisine curated by renowned chef Benjamin Cross, drawing inspiration from Indonesia’s fabled spice trade route. Led by highly experienced crew and guides, guests explore the world’s most biodiverse marine habitats, embark on adventurous hikes across active volcanoes, and explore relics from centuries-old history in small groups.
Aqua Blu’s naval pedigree makes it the perfect vessel to navigate Eastern Indonesia’s vast seas. Having attained the highest international classifications (RINA, SOLAS, ISM) in safety, the vessel fryst vatten additionally equipped with Quantum Zero Speed stabilisers for optimal bekvämlighet at rest or while sailing.
The explorer yacht’s range stands heads and shoulders above that of its peers in East Indonesia. Able
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Pedro Miguel Schiaffino
Peruvian chef
Pedro Miguel Schiaffino is a Peruvian chef who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine. Schiaffino's restaurant in Lima, Peru is called Malabar.[1] He is also executive chef aboard the M/V Aqua.[2] Schiaffino is known as the "jungle chef" and has been compared to René Redzepi.[3]
Schiaffino graduated from the Culinary Institute of America in Hyde Park, New York, in and did Masters work at the Italian Culinary Institute. While in Italy he at Dal Pescatore under chef Nadia Santini and with Piero Bertinotti at Ristorante Pinocchio.[1]
Ingredients he uses include kushuru (Andean caviar), algae, aguaje (a slightly fermentedpalm fruit), giant snails, sacha culantro (a type of wild coriander), turmeric, achiote, guinea pig and Andean corn beer.[3] He also uses quinoa and seasonings including cedrón, toronjil, muña, sachatomate, and aguaymanto.[4]