In Peru Sabe: Cuisine as an agent of social change, Spanish chef Ferran Adrià joins forces with Peruvian Gastón Acurio to tell the world about the unique phenomenon that is cooking up in Peru’s pots and pans.
For thousands of young people, their dream today is not to become famous soccer players, but to become star chefs in this Andean country, where there are over 80,000 culinary students and gastronomy is an engine for progress and development.
Following the film, join us for a tasting of delicious Peruvian food by Peruvian Chef Danny Parreno !
Screens with: Red Wool, USA/Colombia/Guatemala, Dir. Adriana Cepeda
Sponsored by the NSW Government through the Community Relations Commission.
Jesús M. Santos (director, Spanish journalist), has worked in press, radio and television. The last 25 years he’s been devoted to the tv world, working in Tve, Antena3 and Telecinco, mostly on the News area. He was the Director of Antena3 International, as well an awarded screenwriter and director, recognized by the Academia de Televisión.
Gastón Acurio is a renowned chef, writer, businessman, and a principal promoter of the Peruvian culinary arts. In 2005 he was named Entrepreneur of the Year byAmérica Economía magazine. He has received worldwide recognition for beginning a revolution that celebrates Peruvian cuisine.
In 2009, the chef was bestowed with a Prince Claus Award in the “Collective Memories and Journalism” category for his significant contribution to the interaction between culture, nature and new ideas. That same year, within the framework of the Madrid Fusión “gastrofestival,” he was honored by the panel for being a defender of biodiversity in Peru and Latin America. Peruvian cuisine has grown exponentially in recent years, making the city of Lima the gastronomic capital of South America, and host to Mistura, the biggest food festival in the region. Acurio has headed the festival’s organization for three years as president of Peruvian Gastronomic Association (APEGA).
Ferran Adriá is the best chef of the last ten years. His influence extends well beyond the world of avant-garde cuisine, and he has been named one of the 100 most influential people in the world by Time magazine. His restaurant, El Bulli, has been ranked as the best restaurant in the world in 2002, 2006, 2007, 2008 and 2009, and boasts a 3 star Michelin rating, one of the highest distinctions in the restaurant industry.
Ferran Adrià has graced the covers of the world’s most noteworthy publications such as the New York Times Magazine, le Monde and Time, and his innovative concept of gastronomy has been the focus of extensive articles in numerous international publications.