The main message was to create a sustainable way of cooking by being a responsible human being, aware of the actual situation in terms of environmental issues, ready to be part of the change.
It was a very nice culinary trip. I had the chance to see very good chefs in action. This is Ferran Adria, he has a very unique way of cooking and I think that only he is able to perform this new way of treating food products.
Although many chefs all over the world focus too much on this “molecular cooking” method and forget that the basics are the most important in a professional chef’s career. Ferran Adria knows the rules and he is capable of breaking them with results that have left everyone surprised, this is his art and we should all find our own.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
