Five events from March to November 2019 with talented young international chefs for the CARE's Chef Under 30 project. We start with
From March to November five "Under 30" chefs will be invited to propose, for a period of two weeks each, a four-course menu, inspired by the gastronomic identity of their country of origin. Aldo Yaranga (1989) of the La Niña restaurant in Miraflores (Peru) will be the first young chef in the Torre restaurant from 8 to 24 March 2019. Pedro Miguel Schiaffino's pupil, in his dishes Aldo Yaranga translates his passion for the Peruvian tradition.
The Prada Foundation's Torre restaurant begins the 2019 program of the "CARE's Chef Under 30" project, created in collaboration with the three-star Michelin chef Norbert Niederkofler and with Paolo Ferretti, both founders of "CARE's – The Ethical Chef Days", A project conceived with the aim of promoting" the kitchen of ideas "and a gastronomic culture based on products of proximity, respectful of the environment, the use of products and resources, attentive to waste and a balanced quality / price ratio.
Chef Aldo Yaranga: the first guest
Trained in international kitchens, at the age of 17 he started working in the most prestigious restaurants in Lima. With the intent of rediscovering the products of the Peruvian Amazon, he resides for two years in the region. After this training period he meets chef Pedro Miguel Schiaffino, who guides him during his experience at the Malabar restaurant in Lima. Thus began the dedication of Aldo Yaranga towards sustainability and responsible cooking in direct relationship with the farmers. At the age of 28 he is a sous chef at La Niña restaurant, where together with the owner he collaborates in developing an ethical vision linked to seasonality, using local ingredients and collaborating with local farmers and fishermen. Driven by curiosity for other cultures, Aldo Yaranga participates in numerous gastronomic events all over the world and continues to devote himself to the traditional cuisine of his country.
The project
At the Torre restaurant – next to his permanent chef and the Italian menu inspired by the best regional traditions – there are various gastronomic offerings dedicated to emerging international talents in the kitchen. With the support of "CARE's – The Ethical Chef Days" the Torre restaurant becomes a place for the exchange of ideas that characterize the cuisine of the invited chefs. Thanks to the comparison on the concepts of sustainability, care of the territory and protection of the environment, the Torre restaurant wants to link itself to different cultures, to create a conscious gastronomic knowledge and promote a conscious and careful ethics towards food.