Ferrán Adrià and Gastón Acurio planned documentary "Cooking as a social weapon"

Madrid (EFE/ElComercio.com.PE). The chef Ferrán Adrià, considered the most influential of the Decade, said today that there is an historic opportunity to implement the social value of the kitchen in Latin America, a work which in his opinion should carry out "from you to you" and not on a supervised basis, "as children of parents".

The chef of El Bulli highlighted the rise experienced by Latin American chefs in the list of the 50 best restaurants prepared annually by the British magazine "Restaurant", in reference to the rise of the Brazilian chef Alex Atala to seventh place, while the Peruvian Gastón Acurio entered the 42nd.

Adrià made reference to the work that the latter is playing in the Peru, where Acurio "cuisine has become a revolution, and 50,000 young people study" this discipline, an experience that will be collected in the documentary "The kitchen as a social weapon".

In this regard, Gastón Acurio told ElComercio.com.PE that this is a project that is in sketch, "but yes we will do it."

SOCIAL WEAPON
"Why what that social incredible strength of the kitchen?", asked the chef to the public, to explain that it is more cross-cutting activity exists, because it is related to all disciplines.

Its economic significance and weight in tourism joined, by Adrià, values as risk, passion, teamwork - "it is important to instill the immediacy to not become bureaucratic"- and crucial "share, not to teach". "We must go to Latin America to share," he emphasized.

LATINO AT EL BULLI
"My relationship with Latin America will be more powerful in the future", also said during the inaugural lecture of the day "InnovaLatino: driving innovation in Latin America", organized by the Fundación Telefónica.

Adrià outmanoeuvred his desire for future cracks of Latin American cuisine - and China-chefs despunten by his talent and ability to innovate, to pass through the Foundation El Bulli when booting. He recalled that 35% of the chefs who have worked and have been trained in its famous restaurant were latinos, mostly from Mexico.

The chef, who referred to the ancient Aztec and Mayan cultures to add "Always staked by Latin America", insisted: "If you do not have an entity, it will be very difficult to be somebody in the world of gastronomy, and they have".

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