He emphasized that cooks

"The Amazon is the world of gastronomy pantry because of its rich biodiversity. Everyone looks green because it is the only remaining part, with unique products, "said Karel D'Onofrio chef, restaurant owner catch you, who was in the radial Dialogue restaurant manager salary Education program, produced by INFOREGIÓN.
The renowned chef said the new generation of chefs use search, rescue, presentation restaurant manager salary and put on show the products of the Amazon, so they create a "virtuous chain" between the producer, chef, restaurants and diners, all with the same goal which is to highlight the food of the jungle.
"The Amazon has a high food value, the forest is 73% of the country, restaurant manager salary the number of inputs, flavors, smells awesome, therein lies its value in Culinary and people do not have to forget to use it , which remain the traditions so that products can reach all regions, "he declared.
He also argued that his specialty is the "fusion cuisine" based on seafood but with input from the jungle, for example using the camu camu for ceviche and tiraditos, jungle meat, sachaculantro and sachatomate for skipped and cocona for peppers and juices.
"The tiradito with paiche, as I prepare is rolling fish cuts, as a layer on a plate, I put camu camu juice and cocona and lemon and make a citric tiradito bathroom that is a fact tiradito 90% of inputs restaurant manager salary jungle ", he said.
Karel D'Onofrio said as hot dishes, prepared in his restaurant lomo saltado with beef tenderloin, which adds jerky, banana jungle cocona nuggets, and sachatomate sachaculantro, where the fusion of jungle and coast note .
He emphasized that cooks "are doing a lot of that, we are not creating dishes, but we are taking regional cuisines and our ingenuity created some recipes, we do not intend to teach people of regional cuisine regions, that is impossible, we are learning from them of their traditional dishes, rescuing flavors of those dishes and trying to merge with other flavors. "
He said that in 2013 Expoamazónica presented an innovative dish. "Cooking the quinoa for 15 minutes, the dried in an oven so that you have as a dry rice chaufa, throw him shrimp, this chaufa do with seafood, with jerky, with sachaculantro, with chili and sachatomate monkey pee, grab a pan with enough fire salteas shrimp and meat, quinoa strip and start mixing everything from chaufa, miss you like a chaufa restaurant manager salary with flavors and aromas restaurant manager salary of forest made of quinoa, it's delicious. "
He argued that if there is no rice or quinoa, you can grate the banana villain when green, as Parmesan restaurant manager salary cheese, frozen and is the size of a rice, use it as a chaufa chaufa rice and get a banana.
Karel D'Onofrio was in the radial Dialogue Education program, which airs every Saturday at seven o'clock by Manu Municipal Radio (104.3 FM) Salvation, the Mother of God, and on Sundays at 6:30 am The radio program is produced by Environmental Agency INFOREGIÓN Press.
Piwnso devemos care that the prodructos jungle, the jungle that are the most nutritious and natural fruits, the forest disappears and no fruit and nothing, devemos think before acting.
Karel D'Onofrio chef is the owner of the restaurant says catch you have to give value to the Peruvian food and make a citric bath that tiradito, is a tiradito made with 90% of inputs jungle ", he said.
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