As­cend­ing culi­nary star RODOLFO GUZMÁN of the award-win­ning Bor­agó in San­ti­ago re­leases the first high-end gas­tron­omy cook­book in English by a Chilean chef

#Legend - - EAT -

that times have changed, that ev­ery­thing has be­come more ex­pen­sive.

The cost of rent­ing a place to es­tab­lish a restau­rant in a ma­jor city has sky­rock­eted and food has be­come costlier, while our free time has de­creased. It is also com­mon to hear that lux­ury restau­rants will dis­ap­pear and that most peo­ple will eat at bistros, or at cheaper but still so­phis­ti­cated places.”

So says fast-ris­ing culi­nary star chef Rodolfo Guzmán, who helms San­ti­ago, Chile's Bor­agó, which finds it­self on the World's 50 Best Restau­rants list among an il­lus­tri­ous, exclusive group in Latin Amer­ica that in­cludes Peru's Cen­tral, Maido and Astrid y Gastón, Brazil's D.O.M, Ar­gentina's Tegui, and Mex­ico's Pu­jol and Quin­tonil. He finds the sen­ti­ments of con­tem­po­rary times both con­fus­ing and con­tra­dic­tory. “What is lux­ury?” he asks. “How do fine-din­ing restau­rants around the world op­er­ate? These are im­por­tant fac­tors to con­sider, and they func­tion dif­fer­ently de­pend­ing on the con­text and the cul­ture.”

Guzmán out­lines the cru­cial el­e­ments for any es­tab­lish­ment, also serv­ing as a man­i­festo of his life's work: “Restau­rants should be ca­pa­ble of mod­i­fy­ing an en­vi­ron­ment and an en­tire com­mu­nity, as well as al­ter­ing or im­prov­ing the per­cep­tion of food, com­mu­ni­cat­ing a mes­sage through the food that is con­sumed daily. They are also ca­pa­ble of gen­er­at­ing knowl­edge and trans­mit­ting

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