The Art Of Slow: A Rum-Inspired Feast In Guatemala


In the world of Guatemala the “Art of Slow” is to take
your time to enjoy it. The time to enjoy a good meal. The time to share yourself. The time to enjoy with family,
with friends the magical world
of this experience. Seven renowned chefs from
around the world have been invited to
Antigua, Guatemala for a two-day food summit,
culminating in a feast inspired by provenance,
slow-food, and rum. In these two days, we want the 7 guest chefs to be able to experience the
“Art of Slow.” We have some of the most
renowned chefs in the world coming in from Germany, Sweden,
Italy, Mexico, Colombia, Spain. Ciao, Mama. Ciao Mama. I especially came
to Guatemala to cook with seven other extraordinary
and creative chefs at an event that
I don’t think existed before. – Where are we supposed to go?
– [unintelligible] A lot of the chefs and our guests
have never visited Guatemala. And so we wanted to
take everybody out and guests are treated to the
beautiful landscape of Guatemala. We take our guests from
the city of Antigua which is also incredibly
rich and beautiful and we take them to the highlands
and that’s the city of Quezaltenango There’s mountains,
there’s these volcanoes, and then you see that house
above the clouds. Search for your name
so you can dress up. [unintelligible] We are going to start the tour and I’m going to tell you
a little bit about where we are. Ron Zacapa is a unique rum because it has a unique
production process. This comes from the raw materials
that we use which is concentrated sugar cane
juice that we call virgin molasses. When you compare molasses
to virgin molasses it’s a whole different world. Aging at an altitude, 2,300 meters
above sea level, and from the use of
the different barrels during the entire aging process. These are very, very old vats. It takes a lot of time
to actually make Zacapa. Six up to 23 years. I’m a pastry chef and actually
it’s similar than the rum. Everything takes time. We have plenty of time
to plan ahead, but it’s gonna be
very slow everything. Some of the characteristics
are notes of vanilla, chocolate, nuts
and dried fruits. How lovely. [unintelligible] From the burning of the barrels… It’s an experience that,
probably for tomorrow try and simulate some of the smells,
colors, or let’s see what surprises we have for tomorrow. We are going to create a dinner where each one of the guest chefs
will be preparing a different dish. Using one ingredient
from their country and one ingredient
from Guatemala. Every one of us has to build
in our creativity in a special course in the menu To first, of course, present the rum but also the time that is
associated with this to relax and enjoy the time. Is it oil? Excuse me? It’s oil. They are using it
to recycle it. My role in this event
is to coordinate. I am cooking one dish, too. The base was a beet sphere
with the ceviche on top. Secondly, coconut gel,
avocado mousse, and a banana crisp. We have put together a menu that
will rise in intensity. My dish will be
very light and fresh. We add a bit of licorice to combine
the Zapaca rum. My eatable wonder from Sweden.
It’s a sea [unintelligible] It’s a small jello barrier
high in acidity. And the local ingredients is
a summer(?) herb. It’s like [unintelligible] to
corriander or cilantro. Very fresh. Very acidic. Potent. It’s a flower of Jamaica with pistachio crumble, saffron and a mousse made of
Zacapa 23. I’m working with my local ingredient
which is Saffron de Villacaña. It’s very artisanal, similar to the
process used to make Zacapa. -31. 31? There are already 31? We’re already done, then.
We’ve done worse. Hello. It’s a pleasure for me to be
sharing this night with al of you which for me is
unique and wonderful. Let’s open up our senses and
enjoy the moment. We have eight courses. We’re going to marry it with
a cocktail crafted with Zacapa to be able to achieve that experience
of living a perfect combination. Like this one I took out
or just the leaves? No, like this… – A small bunch?
– Yes. Just the best one, thanks. Diego. This is corriander, cilantro? You brought this
from the countryside? Yes, of course. Well done, thank you. The distillery tour was beautiful I decided to introduce an experience from this tour to create my dish. I prepared a hanger steak. I roasted it on a barrel of
Hazelnut demi-glace. This is the flavor of Italy. I have prepared a prawn bisque served with a little truffle
“croque-monsieur,” minced chestnuts, and a gruyere cream. So is it the bisque that is supposed
to have the gruyere cream? Yes, the gruyere and chestnuts. And from there we’re going
to sauté them and ready. Our dish tonight
was seabass. Under it is a layer of oyster
mushrooms sweet potato and
[unintelligible] root. It’s our really native ingredients
from Guatemala. I think it’s gonna be
[unintelligible]. My dessert was this merengón. Guanabana is the fruit that I used
but you can find [unintelligible] in Central America and Guatemala. I serve it with Jamaica flower,
strawberry and lychee sorbet. Guanabana meringue, strawberry…
This is really tasty. I prepared a dish for tonight.
This is a dessert. This is a chocolate [unintelligible]
with the rum from Zacapa 23 years old The special [unintelligible].
It’s a German corn. Spectacular party.
Very delicious. I feel that the event was a success. The dishes all
turned out spectacular. Even better, us chefs
became friends. If one enjoys cooking, the food
comes out more delicious. Now all of the chefs are going to
join us, like a big family. Let’s make a toast! I take back to Mexico
a lot of things. I thank the experience of
enjoying the other chefs. It was a really nice experience and I hope [unintelligible]
each other To connect with people is one of
the ways that you can be very happy. Thank you to all the chefs for your time, art, creativity
and passion into each dish. Cheers, cheers to tonight,
cheers to each one of you.

35 thoughts on “The Art Of Slow: A Rum-Inspired Feast In Guatemala

  1. Interesting. No Chef from the States; not that those who participated were not talented. Nicely done advertisement for rum.

  2. Did I miss the Spanish and the translation, but near the end did one chef serve macarons made with guanabana? Oh my god I bet it was all so delicious, and Guatemala is a beautiful country!

  3. My hats off to Munchies for highlighting Guatemala.  Do remember the Country is very poor (3rd World), I do hope that those who have the "means" share their cooking  insights (How did I make the World, I live in, alittle better.)    I bid you Peace.

  4. these are not chefs, these are fine dining chefs who only serve the rich. What about using local real chefs who serve the working class not only the middle class. Why not show the real Guatamala. While you fuckers having dinner 80 % of your country is under the poverty line.

  5. Slow food? This felt like normal food. Well, actually this felt like they took the chefs to film a rum commercial. They shoved that pesky rum in everyone's face.

  6. As a Guatemalan, I've never heard ANYONE, no matter occupation or social status, talk about this "Art of Slow" crap. Just Zacapa rum branding, not a real expression.

  7. I’m guatemalan, but… wtf is that “art of slow” crap? Jefe in Guatemala you Need to be chispudo, not that “artistic/aesthetical” sht :T

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