Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
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INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
Thanks to its numerous climates, Peru has more ingredients and food cultures than anywhere else in the world. The importance of this diversity is emphasised in its dishes.
A distinction is made between the various different dishes, based on the region they originally come from: Costa (coast), Andes (mountains), or Selva (rain forest). Peru’s gastronomy has been influenced by many cultures, including Spanish, Arab, African, and Asian influences, leading to a fusion of different styles.
Peru is named in the Guinness World Records
Book as the country with the most variety of dishes.
Motivated by an insatiable sense of curiosity and an interest in conveying the complexity of the place, Virgilio Martínez continuously travels the entire country.
Martínez is passionate about exploring new, yet unknown ingredients, which can offer even more wealth to the local cuisine. The chef approaches the diversity of ingredients in a manner akin to the people of the Andes who see the country not as a horizontal plane, but as vertical. As such, they can make use of everything the flora and fauna have to offer.
Central opened in 2013 and was ranked number fifteen on ‘The World’s 50 Best Restaurants’ list by 2014. Now, in 2015, it’s climbed to fourth place. At the restaurant, situated in the traditional Miraflores district, Chef Virgilio Martínez takes you on a culinary journey through Peru.
The dishes are prepared with Peruvian ingredients sourced from different altitudes around the country. The menu starts with dishes from the sea (-20 metres) and finishes with dishes from the Andes (4,200 metres); the altitude of where the produce is found is also listed. Ingredients from Cusco at the heart of the Inca Empire literally represent the peak of the meal with a dish named Extreme Altitude, inspired by ingredients that grow at 4,200 metres.
Restaurant Central in Lima celebrates the biodiversity of Peru.
Chef Virgilio Martínez bases his dishes on Peru’s numerous altitudes and climates.
Text: Lisa Janssen | Video: Lukas Vlaar