Not every dish begins with perfection. Sometimes, it begins with what’s at hand — the humblest of ingredients, the simplest of memories.
For Gastón Acurio, father of contemporary Peruvian cuisine, food has always been about more than taste. It’s about honoring biodiversity, protecting artisans, and building pride in culinary heritage. “We’ve been trying to build a strong community between chefs all over the world that share principles and values around food and cooking,” he once said.
When Gastón came to Refettorio Ambrosiano, the guests that day were a room full of schoolchildren — each carrying their own roots, stories, and questions of belonging. He chose to cook the dishes of his childhood: meals that in Peru are eaten by everyone, rich or poor. For him, that was the truest way to open a window into his country.
Among them was a plate of rice and vegetables, served with a Nikkei-style sauce and topped with a simple tortilla — an omelet made from eggs. A poor dish, transformed into a celebration. One boy, tasting huancaína sauce, exclaimed: “I was born in Italy, but this is who I am!” In that moment, food became identity, proof that even the most modest ingredients can carry a world of meaning.
What happened?
The power of mistakes became the power of discovery — and a room full of children learned that food is also who we are.
Warm regards,
Food for Soul
