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In this video, chefs and friends discuss the ties that unite their own kitchens while preparing two traditional dishes from their respective recipe books. We bring together chefs Gastón Acurio and Joan Roca to prepare a ceviche and an escabeche respectively, while they discuss the rapprochement between culinary cultures. Just a few hours ago, Gastón Acurio had received the Comer 2024 Special Award and Joan Roca had given a brief speech expressing admiration for his friend and colleague, reviewing his professional career. Roca recalled on stage that the Peruvian left Lima at a very young age to study law in Spain. “When he returned home he had to explain that he had actually become a chef.” The eldest of the Roca brothers also pointed out Acurio’s important role in spreading Andean culinary culture throughout the world. And he explained that the fact that ceviche is eaten all over the world today has a lot to do with this personal battle of the Peruvian chef. The day after the Comer Awards party, both chefs met at the Barcelona restaurant Yakumanka (València, 207), to cook together two dishes with similar origins: escabeche, which Joan Roca prepared with mackerel and mushrooms, and a fish and seafood ceviche that he made for his friend Gastón Acurio. In this video, they talk about the ties that unite their own kitchens, about those preparations that have gone from one continent to another and about the importance of remembering that cooking unites cultures and peoples. Source: La Vanguardia Subscribe to our channel: http://bit.ly/suscribeteLV Read this and more stories at https://www.lavanguardia.com/ Follow us on: Instagram: / lavanguardia Twitter: / lavanguardia Facebook: / lavanguardia