He restaurant Argentine Don Julio, of the chef Pablo Riverowas chosen as the best in Latin America by the British list 50 Best.
The well-known grill establishment, opened by Rivero in Buenos Aires in 1999, ranked tenth this year among the 50 best in the world and also has a Michelin star.
“God belongs to everyone but it seems that he has a special affection for Argentina,” Rivero said jokingly after the awards ceremonyheld at the National Historical Museum of Rio de JaneiroReceiving the recognition “feels nice because we did not invent the Argentine grill, but rather we turned a wheel that has been rolling forever.
It is a prize shared with 45 million people,” added the chef and sommelier.
Don Julio had already crowned the regional ranking of the British magazine “Restaurant” in 2020, when the pandemic prevented the gala from taking place.
In second place this Tuesday was the Peruvian Maido, by chef Mitsuharu Tsumura, who in 2023 had been chosen as the best of the 50 Latin Americans.
The Lima establishment, recognized for its fusion of Peruvian ingredients with Japanese techniques, has reached the top of the list for four years (between 2017 and 2019, and in 2023).
It is followed by the Colombian El Chato de Bogotá, by chef Álvaro Clavijo.
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How can restaurants balance cost and sustainability when sourcing ingredients?
Certainly! Below is a fictional interview scenario based on the information you’ve provided, although it seems the article content may be incomplete. Let’s create a general engaging interview between a Time.news editor and a restaurant industry expert.
Time.news Editor: Good morning, everyone. Today, we are thrilled to have with us Chef Alex Martinez, a renowned expert in the restaurant industry and a pioneer in sustainable dining practices. Welcome, Chef!
Chef Alex Martinez: Thank you for having me! It’s great to be here.
Editor: Let’s dive right in. The restaurant landscape has evolved tremendously over the last few years. What do you see as the most significant trends that are shaping the industry today?
Chef Martinez: Absolutely. One of the most significant trends is the increasing demand for sustainability. Diners today are more conscious of where their food comes from and the environmental impact of their choices. Restaurants are responding by sourcing local ingredients and minimizing waste.
Editor: That’s fascinating! Can you elaborate on how restaurants are implementing these sustainable practices?
Chef Martinez: Sure! Many establishments are adopting farm-to-table models, forming partnerships with local farmers to ensure fresh, seasonal produce. Others are focusing on reducing food waste, whether it’s through creative menu planning or composting programs. Additionally, some restaurants are even exploring plant-based options to appeal to a wider range of diners.
Editor: With these changes, are you seeing an impact on consumer behavior?
Chef Martinez: Definitely. Diners are more likely to choose restaurants that clearly communicate their sustainability practices. It’s becoming a selling point. Customers are willing to pay a premium for meals that they feel contribute positively to the environment and their health.
Editor: Interesting! What challenges do restaurants face while trying to implement these sustainable practices?
Chef Martinez: The biggest challenge is often the cost. Sourcing sustainable ingredients can be more expensive, leading to increased menu prices. There’s also the issue of educating both staff and consumers about why these practices matter. Some may question the value of a higher-priced dish, not realizing the benefits it brings.
Editor: That leads to an important question: How can restaurants effectively communicate their sustainability efforts to their customers?
Chef Martinez: Communication is key. Transparency is crucial—whether through menu descriptions, social media, or in-house signage. Guest engagement is also vital; for instance, hosting events or workshops that educate diners about sustainable practices can create a connection and foster loyalty.
Editor: This has been such an enlightening discussion, Chef! Before we wrap up, what advice would you give to aspiring restaurateurs who want to embrace sustainability?
Chef Martinez: Start small. You don’t need to overhaul everything at once. Focus on one aspect, like incorporating local ingredients or reducing single-use plastics, and build from there. Additionally, engage with your community; get to know local farmers and suppliers, as those relationships can be incredibly beneficial.
Editor: Thank you so much for your insights, Chef Martinez. It’s clear that sustainability is not just a trend but a necessary evolution in the restaurant industry!
Chef Martinez: Thank you! It’s been a pleasure to share my thoughts, and I’m excited to see how the industry continues to transform in the coming years.
Feel free to customize any part of the interview to better fit your requirements or add specific details from the original article when available.