This is the example custom post type
Mario Castrellón internationally promotes Panama’s under-explored gastronomic culture. Through his role as an entrepreneur, he creates opportunities for social development in coffee-farming communities. Today these communities produce Geisha, one of the most exclusive and coveted coffee varieties in the world. Yet, the benefits do not translate into lower poverty rates or higher productivity. The Maíto… Read more »
Through Silo, the first zero-waste restaurant in the United Kingdom, Douglas has spearheaded a movement that is now an international phenomenon. He draws inspiration from the “pre-industrial food system”, a concept that is motivating young chefs around the world. This approach allows nothing to go to waste: instead, everything is reused. He advocates for ‘upcycling’… Read more »
Siew-Chinn Chin has devoted her career to promoting organic and healthy eating habits in the US, advocating for a paradigm shift away from fast food culture. Through initiatives such as The Charlie Cart Project the Malaysian-born chef plays a key role taking culinary training across the country: using a fully-equipped mobile kitchen and dozens of… Read more »
In the United States, the fear of deportation silences more than one million undocumented workers a year; and yet, in Philadelphia, this Mexican chef is leveraging the success of her South Philly Barbacue restaurant (among the best openings of 2016, according to Bon Appètit) to give voice to the controversial struggle of those who work… Read more »
In Turkey, the country that has taken in more Syrian refugees than any other (more than 3.5 million people), this indefatigable chef uses gastronomy as a tool for integration. Through her work, Baybara Demir empowers women of both countries and dismantles prejudices, enhancing the richness of the cultural exchange. Her latest project, “From Soil to… Read more »
At Central in Lima, Virgilio Martinez pushed Peruvian cuisine to unexpected limits with a perspective that exposed it to innovation and exploration, built upon the work of Mater Iniciativa, a multi-disciplinary platform that dives into one of the world’s greatest biodiversities under the premise of “afuera hay más” (‘there’s more outside’). With Mil, his most… Read more »
Between those chefs who embrace the fight against food waste, Orlando has develop a contemporary and innovative approach from a fine dining point of view. He demonstrates that making the most of ingredients and resources has more to do with changing paradigms and adopting circular logic than with “using things that have no value”. For… Read more »
A member of the revolutionary kitchen team of elBulli for almost two decades, Puig-Pey decided one day to put his creativity at the service of science and health. Responsible for the Cooking Area of the Fundació Alícia in Barcelona, the chef researches and creates food solutions so that children and adults with dietary restrictions can… Read more »
Karissa Becerra is a cook, writer and designer but, above all, she is an activist who seeks to transform the relationship we build with food from childhood. With a background in philosophy and anthropology, Becerra teaches children and adults to think while learning how to eat consciously, convinced this is where big changes start. Her… Read more »
This Scottish chef undertook the task of preserving the memory of native peoples of Australia through their food. He dedicated more than 17 years to discover and defend this aborigine culture, excluded from the national culinary identity. During this time, he visited hundreds of remote communities and documented the gastronomic riches that its inhabitants shared… Read more »
Recent Comments