This was the fifth year PromPeru, the Peruvian Tourism and Export Board was a headline sponsor of the International Chefs Congress and promoted brand Peru through its gastronomy and the diversity of its international exports including Pisco, quinoa, aji amarillo, Peruvian corn and introduced Andean ingredients including lucuma and chirimoya.

Chef Mitsuharu Tsumura of Maido, No. 13 on The 50 Best World’s Restaurants list, represented Peruvian cuisine and the diversity of the country’s exports through his inspiring and moving presentation 200 Miles to Maido at StarChefs International Chefs Congress, the industry’s leading event in culinary innovation and cutting edge technique on October 23 to 25.

Hundreds of visitors to the Peru booth which included celebrity chefs, international restaurateurs, brand ambassadors and international businesspeople who descended on Starchefs ICC and were amazed by the execution and technique of the Peruvian dishes from Chef Mitsuharu Tsumara which included ceviche de Abalone with Leche de tigre transformed by liquid nitrogen. Chef “Micha’s” Main Stage demonstration showcased one of the dishes of his new tasting menu as his Lima restaurant which represents and respects 200 miles of the Peruvian coastline and the sustainable fishing practices Maido supports. Notable guests who participated in the Main Stage presentation included celebrity chef David Burke, Chris Consentino, Wylie Dufresne, Elizabeth Faulkner and Kara Newman.

Three of New York’s most highly acclaimed Peruvian chefs, Erik Ramirez (Llama Inn), Felipe Torres (Raymi) and Miguel Aguilar (Surfish) presented culinary demonstrations and cocktail tastings at the PROMPERU booth over the three days of the Congress, showcasing the most avant garde Peruvian cooking techniques and the diversity of Peruvian exports and products. Stand out dishes included oyster ceviche with hucatuay, Peruvain black mint which proved to be an ingredient which incited interest from visiting chefs to the booth. Chef Erik Ramirez’ quinoa and banana pudding was a hit with guests and his presentiation of gooseberry tiradito with leche de tigre wowed guests and quickly drew a crowd to taste throughout the day.  Peruvian pepper sauces were also on display, which proves the popularity of Peruvian flavor profiles most specifically the aji amarillo, rocoto chilies and their versality to incorporate into US cuisines.

Director of the Trade Commission of Peru in New York, Conrado Falco commented, “Peru has the opportunity to present the superior quality of our products, chefs and cuisine to the world. Every year we see the interest grow in Peruvian gastromony and can see first hand our influences has with restaurateurs, importers and brands who want to work with brand Peru.”

On Sunday, Chef Tsumara worked with Chef Aguilar to feature abalone and lucuma in Sunday’s culinary demos. On Monday, aji amarillo, known as the DNA of Peruvian cuisine, was the principal ingredient in Chef Torres Salmon Tiradito, and on Tuesday, Chef Ramirez prepared his ceviche with native Peruvian fruit chririmoya, native to the Andes region. Throughout the ICC, to showcase Peru’s national spirit, Pisco was represented by Peru’s greatest Pisco brands, Barsol, Pisco Encanto and Pisco Porton, and was transformed into innovative cocktails by the industry’s best mixologists including Alicia Watson, Jaime Johel Huaman Barbosa and Jared Sasson who paired the cocktails with the chef’s dishes.

The theme of this year’s StarChefs International Chefs Congress was “What is Progress” and gathered the most prestigious international chefs and culinary influencers to present the latest industry trends through Main Stage Cooking Demonstrations, Hands-on Savory, Pastry and Bartender Workshops, Wine Tasting Seminars, and Business Panels over three days at the Brooklyn Expo Center.  The PromPeru booth welcomed representatives from major food brands such as Valrhona who use Andean cocoa in many of their products. Press who visited the booth included Bloomberg Pursuits, Food Network, The Economist , Tasting Panel, Dessert Professional, Serious Eats and People en Español who engaged with the chefs about the future of Peruvian cuisine and the growing interest of using Peruvian products in US restaurants.

PromPeru’s participation in the 11th Edition of the International Chef’s Congress reinforced the agency’s progressive international program, which seeks to incite and encourage conversation about Peruvian gastronomy and has solidified their international reputation as a gastronomic powerhouse. In 2016 Peru was chosen as Best Culinary Destination in South America by the World Travel Awards for the fifth consecutive year.

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