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PERUVIAN CUISINE


Tasting at altitude at Central


PERUVIAN CUISINE


you will go to another restaurant,” he explains. “We want to build a city with lots of options. When someone opens a small casual restaurant, we support that guy, too. We go out together, and we call the guy to see how we can help him.”


Enduring legacy Similarly, his fellow Peruvian chefs are ready to offer him help. “When I don’t understand some ingredient, I just call any of my fellow chefs – who I’m supposed to be competing with – and he helps me,” Martínez says. The Tiger Milk gang’s virtue of co-operation is infectious. And the other virtue of the Peruvian chefs is humility. “Everybody says Peruvian food is going to conquer the world,” Martínez says. “But I don’t like this. It is aggressive. We don’t want to be trendy. We want an enduring legacy for Peruvian food.” The Peruvian government shares this vision to put Peruvian cuisine on the global stage as a permanent feature. In March, Peru’s foreign affairs ministry announced that all of its 131 diplomatic missions were working to promote Peru’s gastronomy. The aim is to invigorate trade, expand inbound tourism, and strengthen culture and national identity. With talented chefs willing to put egos aside and work together to showcase their ingredients, food producers and their biodiversity, alongside a government on the same page, Peru has a chance to earn a lasting presence in the global culinary landscape.


For more go to foodserviceconsultant.org


Piqueras: one of the Tiger Milk gang, sharing the


charms


of Peru’s food


Central: food from the coast


31


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