PUSANDAO
by Chef Álvaro Clavijo
A WINDOW TO THE FLAVORS OF COLOMBIA
A WINDOW TO THE FLAVORS OF COLOMBIA The Plan to Promote Colombia Abroad is the main tool for cultural diplomacy of the Colombian Ministry of Foreign Affairs. Through activities focused on academics and literature, scenic arts, visual arts, film and audiovisuals, gastronomy and music, the Colombian State has strengthened its bilateral and multilateral relations, consolidating new ties of friendship and cooperation with a diverse range of partners. In the gastronomic focus, Colombian Embassies work with nationally and internationally renowned chefs to organize both virtual and face-to-face cooking classes and conferences, designed to show the richness of our local pantry to an international audience. Their work encompasses traditional and ancestral culinary techniques, the most recent developments in Colombian cooking, and everything in between. To fortify this approach, the series “A Window to a Taste of Colombia� presents the world with some of the best recipes in our national gastronomy, hoping that they can be easily replicated. The doors to the Colombian Embassies abroad are always open to everyone who seeks to learn about the cultural wealth that characterizes our country.
A WINDOW TO THE FLAVORS OF COLOMBIA
A WINDOW TO THE FLAVORS OF COLOMBIA
ALVARO CLAVIJO EL CHATO Trained in the best kitchens in Europe and New York such as Joël Robuchon’s Bristol and L’Atelier, Noma in Denmark, and Perse and Atera in New York, Alvaro studied at the Hoffman school in Barcelona and returns to Colombia to open El Chato, his restaurant located in the Chapinero neighborhood in Bogotá. There he gives life to a contemporary bistro that honors colombian ingredients mainly from small producers and applies global techniques acquired throughout his career. In 2018, El Chato ranks 22nd in the Latin Americas 50 Best Restaurants list receiving the “highest new entry” of that year. In 2019 he was ranked 7th best in Latin America and best in Colombia on the same list. In 2020, despite the crisis of the Covid-19 and the temporary closure of restaurants in Colombia, Alvaro continues with his project and was able to support a shelter bringing food to people in vulnerable situations during 2 months.
Experience
El Chato. Bogota, Colombia August 2016 – Present Contemporary restaurant focused in local ingredients. Owner and Executive Chef. Gaspar. Bogota, Colombia November 2015 – Present Mediterranean cuisine with french inspiration. Executive Chef. Elmer. Paris, France May – July 2014 Stage Le Chateaubriand. Paris, France February – April 2014 Stage La Xarcuteria. Bogota, Colombia December 2012 – December 2013 Owner. Noma. Copenhague, Denmark October – December 2012 2 Michelin Stars rated restaurant inspired in Nordic Cuisine from Chef Rene Redzepi. Stage in kitchen and pastry. Atera Restaurant. New York, United States. May – June 2012 Experimental restaurant rated with 2 Michelin Stars Chef de partie
A WINDOW TO THE FLAVORS OF COLOMBIA
Pierre Gagniere. Paris, France January 2012 3 Michelin stars rated restaurant from chef Pierre Gargniere creating a modern French cuisine Tao Cocina Studio. Bogotá, Colombia. April 2010- September 2011 Cook Chef. Organizing events based on a tasting menu. Supplier development, cost and order management. Biko. Mexico City January 2011 Restaurant with Basque influence and technique applied to Mexican products, under the direction of Chef Mikel Alonso. Online assistant for the meat section. Fundación Escuela Taller de Bogotá. Bogota, Colombia. February 2010-October 2011 Basic cooking techniques teacher. Per se. New York. United States April 2009- December 2011 3 Michelin star restaurant from chef Thomas Keller. Assistant cook until becoming head chef of the cold kitchen and cheese department. La Table de Joël Robouchon. Paris, France. October 2008– December 2008 2 Michelin star restaurant specialized in French cuisine with modern touches under the direction of Chef Efectivo David Alves. Assistant cook Restaurant Itineraires. Paris, France June 2008 – October 2008 Restaurant of modern French cuisine under the orders of Chef Sylvain Sendra. Stage in part-time kitchen.
Le Bristol Hotel. Paris, France April 2008 – June 2008 3 Michelin star restaurant under the direction of Eric Frechon, dedicated to modern French cuisine. Stage. Arts Barcelona Hotel-Bites Restaurant. Barcelona, Spain November – December 2007 Stage Sol y Luna. Paris, France November 2003 -June 2004 Latinoamerican restaurant based in Paris. Steward and assistant cook
Studies
Grande Diploma- French cooking basic, intermediate and advanced Diploma. Le Cordon Bleu. Paris, France. January 2008 - March 2009. Cooking emphasis on Mediterranean and Spanish cuisine. Hofmann Hotel School Barcelona, Spain. October 2005September 2007 Complete training Basic pastry courses. Escuela de Pastelería del gremio de Barcelona. Barcelona, Spain. April - June 2007 Architecture and design. Universidad de los Andes. Bogota, Colombia. July 2004May 2005. Intensive courses in French language and civilization. Ecolé France Langué. Paris, France. August 2003- June 2004
PUSANDAO
by Chef Álvaro Clavijo A WINDOW TO THE FLAVORS OF COLOMBIA
INGREDIENTS FOR THE PUSANDAO OF FISH Fish 200 g Coconut milk 250 gr Peeled carrots 50 gr Peeled potatoes 50 g Zucchini 50 g Hogao 100 g (to be prepared during the live cooking session) Garlic Salt to taste Pepper to taste FOR THE HOGAO Tomato 100 gr Spring onion 50 gr White onion 50 gr Cilantro 5 gr Basil 5 gr Butter 5 gr Oil 5 gr
A WINDOW TO THE FLAVORS OF COLOMBIA
UTENSILS Cutting board Knife Cooking pot Spoons 1 frying pan 1 peeler
A WINDOW TO THE FLAVORS OF COLOMBIA
INSTRUCTIONS PREPARATION FOR THE HOGAO 1.Dice in brunoise the onions and the tomato 2.Chop the cilantro and the basil in chiffonade 3.In a frying pan melt the butter with the oil once is and cook in low hit for 30 minutes 4.Add salt to taste PREPARATION FOR THE PUSANDAO melted add the rest of the ingredients 1.In 200g of coconut milk, cook the potatoes, carrot and hogao for about 30 minutes 2.When they are soft, add the fish, the zucchini and the rest of the coconut milk 3. Cover and let it rest over low heat for 20 minutes and serve PLATTING Follow instructions of the chef
A WINDOW TO THE FLAVORS OF COLOMBIA
A WINDOW TO THE FLAVORS OF COLOMBIA