Several times I heard that local chefs must rescue the Chilean gastronomy. That is our duty to dig up history and culture in search of those flavors that distinguish the rest of Latin America Chile. Criticism never tires of noting that Chilean cuisine tends to look outward for inspiration. In part, I think I agree. The global trend marks a very regional cuisine which are applied to classical and avant-garde techniques, and is finally transformed without losing its purest essence. Here is handled the same technique, but generally lacks the essence that makes exalted cuisine. So what is the responsibility of us, cooks, adhere more to the regional cuisine? Stop a moment to analyze it.
Chile, Chilean or customers have been responsible for systematically eliminating their gastronomic identity. As a foreigner and as a Latin American I realize that in general, Chile is a country without identity. Or to ease a little of my assertion, it is difficult to find innate traits that identify Chile as a culture. Indeed, folklore is poor (compared to its neighbors) and not well known. The festivals are not massive and its rituals unknown to the majority. At dinner the same thing happens. Chilean cuisine is neither original nor unique. What he has is rich in quantity and quality of their products. It is true that it lacks a large tropical area to market certain fruits and vegetables, but the valleys and seas are incredible products that are the envy of many chefs. I wanted to be close to this variety in New York!
would say that Chilean cuisine is a product. Separate topic for another discussion is the poor distribution of these products. Besides the export surplus (which often leave us without quality products in the local market) have to deal with suppliers who have not completed to solve logistical problems that are, in general, very unprofessional. Regardless of that, the cooks in Chile have very good products available. What we have is a settled base (say a script or guide) on how to use these products. The client usually does not eat lentils in a restaurant because they think incorrectly that lentils are not an ingredient of haute cuisine. It is true that lentils are inexpensive and are used quite often in homes. It is also true that the chefs have the creativity and technical ability to exalt these lentils, rescuing their best properties. We can also combine them with other complementary ingredients blend into a tasty dish and complete. The problem of the professional kitchen is that the customer does not want to buy these lentils for a game of association of ideas that leads to cooked dishes on which they are accustomed at home.
So, back to the question already raised: Is it the responsibility of us, cooks, adhere more to the regional cuisine? I think to some extent I do. We use all products that allows customers and even try to invent dishes that are looked (admittedly sometimes these dishes are successful). The problem then is that not the correct application of the technique or the good taste of the final product correct the lack of identity with many dishes. But that's not the fault of the cooks, we can not create identity. Not in the short term at least. visible solution is a thorough culinary education to our clients (at the same time, equally conscientious to our suppliers). If our cuisine is a product, then we respect the seasonality of ingredients, if we have so many good products, then let us expand our range and used, for example, over twenty varieties of beans that is Chile. Otherwise, we are destined to have a solid and correct cuisine, with very good performers, but soulless.
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