Gelato al miele silvestre con frutta di stagione bruciata | Honey icecream with burnt seasonal fruit
8 Mar – 24 Mar 2019

CARE’s Chef Under 30: five events from March to November 2019 at restaurant Torre with young talented international chefs selected in collaboration with Norbert Niederkofler and Paolo Ferretti.

Aldo Yaranga (1989) will be the first young guest chef to be hosted at the restaurant Torre from 8 to 24 March 2019. As a former apprentice to chef Pedro Miguel Schiaffino and former chef at restaurant La Niña in Miraflores (Peru), Aldo Yaranga puts his passion for Peruvian tradition in his dishes. Trained in internationally kitchens, he started working in the most prestigious restaurants in Lima at 17 years of age. With the intention of rediscovering the products of the Peruvian Amazon, he lived for two years in the region. Following this experience he met the chef Pedro Miguel Schiaffino who guided him during his work at the Malabar restaurant in Lima where Aldo Yaranga’s dedication to sustainability and responsible cooking in direct contact with the farmers began. At the age of 28 he became sous chef at La Niña restaurant, where together with the owner he worked on the development of an ethical vision linked to seasonality, the use of local ingredients and collaboration with local farmers and fishermen.
Aldo Yaranga participates in various gastronomic events around the world, driven by his curiosity about other cultures. He continues to devote himself to the traditional cuisine of his country.

MENU

CHEF GREETINGS
Quinoa salad with dried fruits
STARTER
Ceviche Amazònico
FIRST COURSE
Seafood in escabeche of citrus fruits
MAIN COURSE
Stewed duck with seasonal vegetables
DESSERT
Honey icecream with burnt seasonal fruit

 

CARE’s Chef Under 30 2019 was created in collaboration with three-times Michelin starred chef Norbert Niederkofler and with Paolo Ferretti, both founders of the “CARE’s – The ethical Chef Days”. It aims to promote new ideas in the kitchen and a gastronomic culture based on local products, environmental sustainability, respectful use of resources, waste awareness and a fair value for money.

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