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Peruvian Cuisine Masterclass with Pía León
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- เผยแพร่เมื่อ 24 ก.พ. 2022
- The World’s Best Female Chef Pía León of Kjolle in Lima explores the biodiversity and topography of Peru in this exclusive 50 Best Masterclass held in Abu Dhabi, during the Middle East & North Africa's 50 Best Restaurants 2022 celebrations.
This episode is one of 3 in the 50 Best Masterclasses series held in Abu Dhabi, during the Middle East & North Africa's 50 Best Restaurants 2022 celebrations.
Catch up on the other episodes:
- Tim Raue: • Exclusive Masterclass ...
- Will Goldfarb: • Dessert Masterclass wi...
50 Best Restaurants TV is the official TH-cam channel for The 50 Best Restaurants brand, which publishes annual lists of the opinions of thousands of international restaurant industry experts. These lists are announced at the award ceremonies of The World's 50 Best Restaurants, Asia's 50 Best Restaurants and Latin America's 50 Best Restaurants.
Subscribe to 50 Best Restaurants TV for weekly culinary content: / @worlds50best
#MENAs50Best #PiaLeon
!!! El Perú!!! El Pais de mi papi!! Peru!!! My daddy's homeland!!
Awesome. We love Peruvian food. Thanks
OMG! THIS IS AMAZING PERU IS COUNYRY OF MISTERY OUR BIODIVERSITY OUR LAND ARE THE MUST REACHES IN THE WORLD OUR NUTRITION ARE THE BEST IN THE WORLD ITS WORLD WHO SAID THE WORLD STATISTIC PERU' AGRICULTURE LAND ATE THE BEST IN THE WORLD BECAUSE OF OUR BIODIVERSITY, ETC. GOD BLESS PERU
What is the point if Peru votes for the worst President in the world, that way little can be done to export our food culture
Literally to the 1% who's reading this, God bless you, and may your dreams come true, stay safe and have a wonderful day. 💕
Cacao from #Quillabamba
#La Convención #Cusco. Thank you Pia Leon.😍🤗👏
Our peruvian ecosystems are the best in the world add to that pia is showing our cultural cuisine the mystery of our herb our Andean mystery our Amazon mystery/ culture, etc
I come from the Sierra`s high mountians, in the Andes of Peru , from my litle village in the departament of Ayacucho, we do speaks also quechua, my grandparents made a very long trip to the tropical area the Ceja Selva( the begin of the Amazonas) there they had lands to grouw up cacao, orange, coffe and coca, they traveled 4 days by foot with 8 donkeys 2 horses, my teenage mom and her black dog, with a caravan of 7 persons, to stay there for 3 to 4 months, they stayed very close to the VRAEM... after it the returned full of orange, cacao, ect, i took this histories from My mom Diaries!
She is so passionate about what she does. It’s amazing how true she remains to her purpose. Truly inspirational!! Long live Pia and Virgilio!!!
Congratulations Madame Pia I hope you will inspirate a Peruvian woman a this career, thanks from Peruvian in Europe
It is rather than Madame Pia has been inspired by the cooking of the rest of Peruvian women.
GRACIAS FOR THE FANTASTIC CULINARY SHOW!
we love Pia, you show our Peruvian dishes around the world. God bless you 🙏
Very good !! Peruvian food !!
Yo e comido wuatia !! Cuando estuve en un caserio en AMPARAES CUSCO !! Am really enjoyed my visit in Peru ( 2014 )
Masters of gastronomy
The product that Pia used on her first dish is actually called OLLUCO or it would be New Zealand YAM in English, it's widely known down here in Peru to prepare different traditional dishes. It's also related to potatoes but mainly considered a tuber. She looks so laid-back. She's a genius. Greetings from PERU to you all.
GRANDE PIA!!
Pia León, Virgilio, Tsumura are all the best chefs in the world, they are all from Peru but compared to the average Peruvian they are all perfectionists and expect nothing but the best. I have heard from some former workers that they all EXTREMELY demanding. Success does come with a big price tag and hard work.
Perú rules 🇵🇪🇵🇪🇵🇪
Pia thank you very much for your demonstration and love to Perú that. You are inspired by culture and Peruvian’s cuisine tradition and native products. People like you represent a new way of thinking about food. Congratulations for your kindness, patience and motivation for unity and harder work. Thank for being there!
Pia 💕🇵🇪
Diversity food and the best food 😋😋😋😋
Pia y Virgilio los felicito éxitos bendiciones y a los organizadores 🙏💯🏅🍯💸💰☕🧁🙃🍓🍓🥳☀️🍍🍍☘️🍪🎈
Peru
Here PIA IS SHOWING OUR CREATIVITY OF PERUVIAN IS SHOWING AS WELL OUR ANCESTORS COOKING CULTURE WHO IS VERY DIVERSITY AN. DELICIOS AND OUR PRODUCT AND NUTRITIAN HAVE AROMATIC FLAVOR MAKE GOOD EXOTIC AND DELICIOUS FOOD
Huatia is an acient cooking technique from Perú they reproduced just the same but the hard part is to turn heads to it takes a lot effort and tirelss consistency to be where they are
Let's say this is an adaptation in a kind of nouvelle cuisine with very Peruvian ingredients. Normally dishes are much elaborated with such a big quantities
Peru 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪
Los manjares de los dioses.
Estan para chuparse los dedos.
Buen provecho!!!..
Que Viva El Peru damas y caballeros ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️ ♥️
Orgullo Patriotico, Orgullo Peruano, Orgullo del Peru 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪 🇵🇪
PERÚ 🇵🇪🇵🇪🇵🇪🇵🇪🇵🇪
whe you said that, you cook all the cacao you reminded me that in perú also, we boil the pineapple core and skin to use the fusion for do smoothie and its very good.
I thing, why we are good cooking in Perú is because, also we like to create a new dishes with all the varieties we have in our country.
peru hermano
How is there only 4 comments?
El cushuro es una alga de lagunas andinas, no es una "bacteria", es un dato básico para un profesional en gastronomía peruana contemporánea
Comía Cushuro en la época de verano en los andes y cuando llueve mucho y en los charcos aparecen unas bolitas de diferentes tamaños. Es gelatinoso no es dulce pero es refrescante….
She trying to also said the skin of any product is had more nutrician
🇵🇪 💪
Japan has not have influence in the Peruvian food at all. It has been rather the opposite. Peru is one of the most biodiverse countries in the world, whereas Japan is poor in natural resources. The Japanese community in Peru has been very small. The immigrants who went to Peru work in the agricultural fields. They didn't bring neither Japanese ingredients, nor Japanese recipes to Peru.
All the ingredients of cebiche that Pia mentioned (tumbo, limes, chilies) are natives from Peru. The fish and seafood for any Peruvian food is caught in the Peruvian seas and is prepared all along the 2000 km of Peruvian coast. The first versions of the cebiche were prepare by artesanal Peruvian fishermen in their boats. So they ate the cebiche with a short time of marination. But , of course, there are also Peruvians do not like eating to raw fish and marinate the cebiche longer.
The Japanese eat raw fish with no other sauce than Japanese soy sauce (very salty) and wasabi (very strong root). For them having Peruvian dressings on the raw fish is a real joy.
Don't speak if you don't understand Peruvian culture, Peru has 100k Japan in Lima, the center of Peru, till not that long ago Lima didn't have the 10m people it has today, Japanese people represented a fairly large portion of the country and most of them all dedicated themselves to opening restaurants and experimenting.
Both Chinese and Japanese people have had massive influence in Peruvian food.
@@1ycan-eu9ji Another Japanese dictador pretending to tell us Peruvians no to talk about or our culture, heritage and country???!!!
"Japanese people represented a fairly large portion of the country" Anybody who has live in Peru knows that this is a big lie. Until not so long ago there were just 2 Japanese restaurants the whole Peru! No Peruvians were interested to eat there.
The Chinese culture and history in Peru is a totally different from that of the Japanese. We Peruvians love Chinese food very much and eat it relatively often. The Chinese brought to Peru some of their ingredients kion, sillao, mensi, jolantao, frejolito chino, pack choy, etc. And some of their recipes. The adaptation of these Chinese recipes with local produces create "el chifa", which is Chinese food made in Peru. Modern Peruvian chefs today stir fry the lomo saltado, although this was not done in the past.
That nowadays some Japanese might travel to Peru to experiment with food it's not surprising at all. Peru is known for having such a large biodiversity and the produces have exquisite tastes.
The fruit she has is not cherimoya, but it is in the same family.
Se agarró la cara la nariz y no ví que se lavara las manos 😂
?
Honey don’t touch your face please!! 5 thousand papas!
Original from Peru, Ceviche is most only Peru! Only change when any one add same other stuff! is very painful when the new people say is china or any other country! (please everybody help to make clear this idea) no bueno!!
Lo original nació en Perú y la historia lo demuestra, los muchos visitantes trataron de imitarlo con sus propios productos y después se menciona que hay ceviche de, de, de, de, etc, etc. y eso no es asi, sólo hay un original y es peruano. Saludos desde el Df. Mx
37:58 a ver pásame un platito 🤑🤑🤑🤑🙏🙏
Why 'female chef'? Why not just CHEF?! Retrograde.
Tanta biodiversidad que en la práctica no es protegida, el uso sobre exagerado de pesticidas, el ingreso de transgénicos están arruinando nuestra tierra y agricultura. los derrames constantes en la selva y el gobierno peruano no ha hecho nada en décadas. Biodiversidad que agoniza....😞
una lavadita de manos no le vendría mal
Ese es el secreto
Ese barro es comestible, por si no sabías
@@neyramos7907 se tocaba la cara y luego tocaba la preparación.
Siempre PERÚ, Ya me tienen cansanda!😒 pero bueno a cada quién lo suyo, cuando sea millonaria iré a comprobar.
Soporta ❤❤❤
Eso se llama envidia querida , si tanto te molesta nuestra poderosa gastronomía nadie te obliga a ver estos video y mucho menos comentar. No te veo quejandote de Argentina porque siempre gannen en futbol? . Sencillamente cada país es bueno en el algo y el Perú en gastronomía el mejor , duela a quien le duela .
@@angielozano5968 no dije que me molestaba, dije que era cansado! Además también dije A CADA QUIÉN LO SUYO 😍
Sexo y comer, eso es vida. Tienes que probar lo mejor, parece que no te has dado cuenta.
She didn’t wash her hands and she touched her nose🤮
Pia's restaurant sells a plate for more than 200usd. Buy 1kg of potato for 0.3usd to the farms. That's an abuse
Cocina tu un kg de papas y ve quien te lo compra
No se trata de 1k de papas, estos profesionales invierten en investigación multidisciplinaria para representarla en un plato y llevarte el punto máximo del sentido del gusto, olfato y visión. Pensá!
ofert and demand, is not what it cost, is about the value you give it, take your head out of your ass and maybe you will understand. If you can convert us$0.3 of a ingredient into us$200 dish, you deserve it and you are showing to that farmer that he can do the same, but takes a lot of work and time.
La pobre Pia habla muy mal el ingles. Eduquenla!
El que tiene que educarse es usted.
Desde cuando hablar mal el inglés es mala educación! Absurdo!
Eso era antaño, hoy el dominio del inglés no es problema, así como a un extranjero no se le va a criticar si no domina nuestro idioma. Sea racional.
Si desea escuchar un inglés perfecto, vaya a ver videos que puntualicen el inglés, este video es un video de cocina….sabe usted cocinar a la perfección?
Al menos trata de poder comunicarse y tiene su Restaurant. Tu no tienes Ninguno..
Peruvians top chefs need to be more jealous with the experience and knowledge they share. For instance I dont imagine a top french chef having a Australian assistent or a top Italian or Spain chef training a brazilian assistent. At the end the reality is that we live in a competitive world and Peru has the potential to be more jealous with their traditions, products and stuff. They dont need anyone but world needs the little knowledge that it still has left after the destruction of its ancient cultures at European hands.
Orgullosos de nuestra gastronomia y de quienes la enaltecen. Sin embargo, estas demostraciones que no creo sean gratis, deberian hacerlo con interpretes. Es una falta de respeto, de verdad.
Su inglés era entendible
@@Mel-so2pn Entendible si, pero
poco profesional. Porque asi como gano ( dinero), estoy obligado a retribuir de la misma forma.