In a recent conversation at the Food on The Edge, the Peruvian chef Virgilio Martinez took to the stage to speak about his work at the award winning Central restaurant in Lima, Peru.
Martinez has an interesting approach to creating dishes in which he travels around the many eco systems and altitudes of his country in search of connections with producers and new flavours to use in his kitchen.
The chef presents some of his findings to the audience, showing how a direct link is made between what he picks from the wild and what is eventually plated at Central.
It’s a short presentation but one that explains well the philosophy of Martinez and his team, why they present their unique menu based on altitude and how bio-diversity is key to discovery in gastronomy.
Virgilio Martinez: How Nature Becomes Food
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