By Dagmar Reinhard

In March of this year, Juan Pablo Álvarez, executive chef of the Castillo’s Kitchen Restaurant in Ojochal, traveled with Mr. William Ortíz, president of ANCH (National Association of Costa Rican Chef) and Roberto Guillen, a young chef who also belongs to the Board of Directors of ANCH, to Lima Peru. They participated in the Jatum Culinary Championship that was carried out at the San Martín de Porres University in the Faculty of High Cuisine and Gastronomy.

Juan Pablo’s presentation was a dish, called “Corcovado”, integrating a lobster with native products such as the endemic tacaco, “pejibaye” and “culantro coyote.” Presidents and representatives of gastronomic associations of Canada, Costa Rica, Panama, Ecuador, Argentina, Colombia, Nicaragua and the Peruvian host of course, came to the competition. There were also exhibitions by Thomas Gugler, president of World Chefs (with 100 member countries), as well as several continental directors.

Juan Pablo is not only proud to have known a country like Peru that stands out for its incredible cuisine, but also to acquire two certifications that endorse that he meets the highest international standards. He also says “participating in Jatum with white suits and medals provides a sense of leadership. We learned both about sustainability in the kitchen and the commitment that a chef should have with his area, for example not buying food services but purchasing everything fresh from the local producers. A chef can be like a rock star,” Pablo continues, “using his notoriety to achieve great changes in the way we eat, think and even understand each other.”

INFO: Juan Pablo Alvarez – Castillo´s Kitchen – ANCH www.anch.co.cr

Pablo’s purpose is to encourage other youth to enroll in ANCH so they can participate in the training. Eventually, he would like to bring or create a Gastronomy School in the South Pacific in collaboration with INA (National Learning Institute).