Gelinaz, the chef’s collective,  are back in town on the 3rd December. But this time, they are not travelling, they are staying “at home”. What travels this time, are their recipes. Each chef had to submit eight recipes that are typical for him/her, but she/he never served them at the restaurant yet. Those recipes were then shuffled and sent to another chef who will remix them in his/her own way and serve on the 3rd of December, for one night only, dishes inspired by those recipes to her/his guests. The guests and the chef will get to know whose recipes was interpreting the chef only at the end of the dinner through the Gelinaz ambassador who will attend the dinner (I will be that night the ambassador at the Aimsir restaurant in Ireland). Ambassadors will also take care of communication from the restaurants on that night, so if you are curious what is happening on the other side of the world, do follow us on Instagram (mine is here).

Virgilio received the recipes. What now? Let’s ask him!

What was your first thought when you read the recipes you received?

Of course it is not the food we do, but anyway, I was pretty lucky as most of the ingredients are familiar to me and come from a place where I have probably been before. Nice classic products and well executed recipes.

What do you think of them now?

I am happy as I see I was not as shocked as some other guys who I know are getting really weird stuff from far away territories.

If you had to choose an animal to describe the recipes, what would it be?

Pigeon.

How will you approach it?

It all reminds me of the times when I used to work with these ingredients … ingredients that I stopped using almost 10 years ago. I will cook with memory, experience and lots of creativity.

What will be the greatest challenge for you in this Gelinaz project?

We will be cooking things that we don’t cook here and that means challenge of course, but it will be great fun too.

And what are you looking forward to?

Being able to make people have a blast time, make people smile with every single bite.

After this event is behind you, what’s the next thing?

Same old routine .. Central, Míl, Central, Míl, Central and more Míl !!

Virgilio will cook at Cantral in Lima. You can buy the tickets here.

Would you check also Alberto Landgraf, Zaiyu Hasegawa, Alex Atala and Santiago Lastra?