's edition of the magazine this month's Black Label is a pocket book on Restaurants & Cafes, where I had the pleasure of writing the introductory text, which I reproduce below.
THE BOOM OF THE FUTURE
Neither miraculous nor surprising. Good time for crossing the Peruvian cuisine is the result of a long and patient work that began to take shape for forty years, but whose real origins date back to pre-Columbian cultures, gradually enriched with the seasons in English, Chinese, Japanese , Italians and Africans, who wove the culinary DNA complex that today we are proud of and represents.
you always ate well in Peru? All the evidence points to yes, because the wisdom of nature was lavish with us, giving us almost all ecological zones and climates in the world where you always grow vegetables, fruits, grains, cereals, herbs and tubers. If we add the generous support of the Pacific Ocean, we have the full menu.
According to a recent report commissioned by the consultant Apega Arellano, last year provided food to the national economy as well as mining, having become the new engine of national development, which carries passenger cars, food transport , wood and steel industry, clothing, to name only a few items. In addition, the food directly and indirectly involves about five million people-20% of the population throughout the production chain that goes from extraction to the service through industry and trade. That is, one in every five Peruvians are involved in businesses that revolve around food. "We provide a pisco sour or wait a bit?
most authoritative voices recommend proceeding with caution, because we still have far to go. Even more now that the palates of the world prove to us curiously. Every year dozens of restaurants were opened, but at the same time, many of them closed, usually by management problems, the service standards are still not optimal, there is still informal sector, poor training of agents in the production chain in good storage and handling practices of food, lack a system of free training in trades such as kitchen professionalize the thousands of young people working in businesses related to the food.
is why, before the fireworks that accompany the gourmet boom called I blind us, we should stop and think about the steps taken by the French, Mexican or Japanese to internationalize your kitchen and put it in almost every corner of the planet. Certainly steps that were taken many decades of work in their countries of origin before making the leap to the sky world and become the new constellations of flavor. Behind each of these cuisines are implicit cultural message, there are a number of knowledge techniques, management of supplies and logistical capacity to guarantee their survival beyond its borders.
Revaluation made by our chefs and gourmet Peruvian food, involves the recognition of the value of regional cuisines and products. Without this the dishes, techniques and products across the country, there is no future for our kitchen. This is reflected unambiguously in the proliferation of restaurants in Lima that offers regional dishes with great satisfaction of the guests.
The consolidation of regional cuisines in the capital is a recent phenomenon, which is in line with the fundamental tasks raised by Acurio: create a generic brand called "Peruvian cuisine," which respects the ethical standards, business and dining, to be located within the brand "Peru" Country "which includes our unique cultural and archaeological history.
potential we have, we designed, because the Peruvian favorite pastime is eating, talking, eating and celebrating the big (and small) events of life around the table. We are the foremost communicators of our virtues and the most heated culinary ambassadors for our taste. So pry into every corner to find something to eat and where is the best. This guidance undoubtedly sharpen the appetite de todos sus lectores.
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