Wednesday, February 27, 2008

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feel
branches hitting my window. He started gently, like a whisper among friends. It was the beginning of the revolution. Now the sound is clearer: the branches swaying strongly to the glass, urging me to look out, lose sleep.

This wind is a young and enthusiastic encouragement from a group of chefs in Chile. A group of chefs that I have been linked several times, and to belong is a true honor. It is a revolt that works by phone, email and informal meetings in a bar. They are together in the talk of necessary changes to the local cuisine. They are together in spoken openly about what everyone does in their respective restaurant and what he did where he worked previously.

The branches hit the glass and invite me out to enjoy some of the warm breeze. And the atmosphere feels nice. It shows the vitality in the blood. Passionate blood flowing full of coal and firewood from our predecessors but is renewed, knowledgeable, sharp knives, and above all, you win. That desire is the wind. Looking forward to the food in Chile to find an identity (and if we do not find us, we will lay the foundation to create you one.) Hard to educate our customers and encourage them to dare to imagine flavors and techniques are not unfamiliar. Want to find (or manufacture by demand) reliable suppliers, with products of consistent quality and we deliver the goods on time. Desire to do what the edge of our knives and the warmth of our fires permit, because the limit should be our imagination, not the restrictions of our audience. Ganas, finally, be the first step in this change is coming. It is true that our next-generation disciples, who will enjoy a culinary environment that we envision today only (missing 10 years, say with sadness and hope among bowls). But we just want to help change. Making work today feel the same wind that I feel today in my leisure time, that the pleasure we feel when we create is the same we feel when you run it without being tied.

This wind has a name. Some more bombastic for its editorial coverage, as Thomas Olivera, Rodolfo Guzmán or Matías Palomo. Other less talked about, but they come with the same force. Names like Roberto Neira, and Patrick and his partner Camilla Ebaldo Insunza. I fly with them. And we most certainly, but here I can only mention those who call personal friends. We are the storm's coming. I just hope we do not lose strength, distracted in the daily routine of ours. Hopefully we organize ourselves better to form a brotherhood guild and informal but serious and dedicated to that purpose in common: a culinary breakthrough in Chile, which has the blessing of top quality products.

Ring the branches against my window driven by the wind. Who will help me to open it?

Posted by admin at 8:46 PM

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