How Gaston Acurio Helped Introduce the World to Peruvian Food

Some of Gaston’s restaurants adopt Peruvian-style fusion, such as Madame Tusson’s Chifa-oriented menu. Other restaurants focus on homestyle Peruvian cooking, in line with the chef’s belief that a focus on the home and kitchen is central to healing the planet. As he explained in his TED talk, he applies these concepts to his restaurants. Acurio tells The Guardian, “By cooking you can promote a range of values. The chef is someone who acts as a bridge between consumers and farmers, fishermen, industry, and nutrition and health.”

Additionally, Acurio seeks to help his country flourish by promoting Peruvian foods (besides the ubiquitous potatoes) to attract tourism and export Peruvian goods around the world. The chef now has restaurants in twelve countries and has written more than twenty books, including the award-winning “500 Years of Fusion” (Per Tanto). As chef and restaurateur, Indira Villarosa tells The Guardian. “We used to be proud of Machu Picchu, and now we’re proud of our food.” Ultimately, Acurio feels comfortable with his contribution, telling stakeholders, after an educational program honored students of the Pachaisetec Institute, “Peruvian chefs can rest easy because today they have shown that Peruvian cuisine is very good. are in the hands.”

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