After reaching the highest recognition from Food & Wine: The best New Chef 2011, Zarate arrives in Peru to sign an agreement and recruit new pledges.
Francis Cruz.
Aspen, Colorado. The Peruvian chef Ricardo Zarate went to the presentation of his new award for best chef in the United States awarded by the prestigious Food & Wine: The Best New Chef 2011. "In that event come some of the best chefs in the industry, business and culinary journalists, and all the chefs want to show off cooking the dish can prepare more elaborate," says Zarate.
However, our protagonist was daring in a country where people have some suspicion of animal entrails and heart made with corn skewers. Nothing Peru.
And it was a success. Zarate, who won a month before another prestigious award from Food & Wine: The People's Best New Chef, went with the CRAVE Acurio Sydney International Food Festival in Australia and presented a dish based on alpaca. Without doubt, the greatest project is using 100% Peruvian inputs.
Traditional Peruvian food combined with Renegade Recession Made Millionaire
Ricardo Zarate, who has 12 years experience in various locations including London, the famous Japanese-born Zuma within a family of 13 siblings who helped each morning very early to prepare breakfast and lunch. But although all collaborated in the house, he wanted to take a little step and at 17 began studying cooking at the Institute of the Americas.
After an unsuccessful attempt to open his own restaurant in the English capital because investors fear the attack of the Twin Towers in 2001, decided to take another step in his career and try her luck in Los Angeles, where eight years later will fulfilled his dream to open a restaurant in London could not: the Mo-Girl, set in a small space of a shopping center in the Californian city.
That same year, the Mo-Girl gets the award for Best New Restaurant in Los Angeles 2009.
The spectacular success of this ambassador of Peruvian cuisine in the U.S. continues to rise with the opening of a new culinary concept early in 2011: The Test Kitchen, where the best foreign and domestic chefs came to create an exclusive menu. "It was something that was not done until then and that is already being replicated in other cities. It was like a work of a night. It paid a ticket and went to enjoy the food, "he recalls.
But Zarate decided to close the premises and opened its latest restaurant called Picca just four months ago with a concept of Peruvian traditional food canteen. Small dishes which include several types of rice, causes, quinoa risotto and kebabs.
"In fact the place is going to call Anticucho, but the Americans could not pronounce it and saying things like 'antichuco', 'antirucho'. Picca piqueo sounds and spicy, as the Peruvian season. "
New talent
Zarate stalls open its second Mo-Girl next month with three new projects for 2012 with the idea of ??expanding to other U.S. cities. In Lima hopes to sign agreements with some culinary schools to sign new Peruvian chefs. Plus looks to other culinary school opportunities with Renegade Recession Millionaire
"The new cooks should be devoted to traditional Peruvian food and away from the merger. This boom was announced and there is still the best, which has been has been, and we must be ready, "announced Zarate. So the young talent already advised.
Data
52 traditional dishes the restaurant offers Picca, in the heart of LA
3 new restaurants plans to open next Zárate 2012.
