Kevin Uy was on the absolute aisle to accomplishing his comestible dreams. The 26-year-old chef had accomplished his master’s advance from the Basque Comestible Center in San Sebastián, a burghal acclaimed for its cuisine and gastronomy. For his internship, Kevin catholic to the Andean mountains to analysis its affluent capacity and flavors. Afterward, he was offered a abiding position at Central, a Peruvian restaurant that has been ranked the best restaurant in South America by the celebrated World’s Best 50 Restaurants.
Of course, Covid does not affliction if you are alive endlessly to accompany your dreams. It disrupts affairs and lives indiscriminately. In acknowledgment to the pandemic, Central, like restaurants about the world, bankrupt their doors. With no bright abstraction of aback it would be safe to go aback to work, Kevin took one of the aftermost flights out of Lima. Aback home in Manila, the adolescent chef started the takeaway aliment account Viajé. Drawing from his comestible adventures about the world, Viajé promises to accompany adventitious on a plate.
“I am absolutely still active by Central to this day, but the communicable has delayed my acknowledgment to their kitchen,” Kevin shares with Manila Bulletin Lifestyle. “Viajé was built-in so that I could actualize my own opportunities admitting not actuality in Peru, so I can allotment what I’ve abstruse to the Philippine aliment scene.”
As continued as he could remember, Kevin hadn’t absolutely basic to be a chef. In fact, as a child, he basic to be a lawyer.
“But it angry out I hated account continued accessories and actuality bedfast in one place,” Kevin says with a ablaze laugh. “Then I begin affable to be article that kept my easily active and my apperception sharp. I accomplished the kitchen is area I basic to be as aboriginal as the sixth grade. It set me afar from the added kids in school. It affectionate of fabricated me a awe-inspiring kid. But it didn’t affect me. This was article I was absolutely amorous about.”
Searching for opportunities that would claiming him and acquiesce him to hone his craft, Kevin begin himself belief in the Basque Comestible Center in San Sebastián.
“This is so abundant addition activity on in their aliment scene, spanning from beginning pintxos to three-Michelin brilliant restaurants,” the adolescent chef says on his apprenticeship and adventures in the comestible capital. “Being abandoned in Spain accomplished me so abundant about my claimed and aliment philosophy, the things I value, the things I treasure. All of that I would never accept accomplished if I didn’t move away.”
Despite all that he abstruse in Spain, he knew it was too aboriginal to appear aback home. There was so abundant added to apprentice and discover. Still absorbed in exploring the all-around comestible landscape, Kevin was led to the culturally affluent and agriculturally assorted valleys of Peru. And, with the school’s contributions, he was not alone able to accommodated his idol, but absolutely assignment anon beneath him.
Virgilio Martinez, who won Chef’s Choice Award at the World’s 50 Best Restaurants 2017 ceremony, is the arch chef at Central. But afore he allows anybody to alike footfall central his world-renowned kitchen, they charge prove their adherence and affection to aliment and the comestible craft.
For his internship, Kevin formed as a researcher at Mil, Martinez’s restaurant in the Sacred Valley of the Incas. Over 11,000 anxiety aloft sea level, abreast the basic of the age-old Incan empire, it is a hub for Andean ability and ingredients.
Soon after, the adolescent chef was offered a abiding position at Central.
“I jumped at the befalling after a additional thought,” says Kevin. “It was a dream appear true, alive in adjacency to my comestible hero, alongside some of the best chefs in the world. I reveled in the adventitious to apprentice and abound from the best.”
“Central, to me, is unforgettable. The restaurant is what I accept all restaurants should aspire to be: avant-garde and sustainable, whilst showcasing the ability of Peru to its fullest extent,” he continues. “The appropriate ability starts from the top because that is what Virgilio, as able-bodied as his wife Pia, who is a abundant chef in her own right, actualize with their staff. In my book, Virgilio is the best chef in the world, not alone for what he was able to do for his restaurant, but also, added than anything, for the country of Peru. They opened the world’s eyes to how abundant their cuisine can be, which is what I ultimately appetite to do for the Philippines.”
Like Magellan, Kevin took the continued way annular from Spain to the Philippines, casual the affluent acreage of South America. Unlike Magellan, Kevin assuredly fabricated it aback home. With his position at Central on hold, and best flights grounded, due to the bloom crisis, Kevin brings the flavors of the apple and the chance of adventitious beeline to your home.
“Viajé is a appearance of my adventures traveling, eating, and acquirements from all over the world,” says Kevin on his takeaway acquaintance venture. “This is a way for me to do what I adulation in a way that will advice me accomplish banking contributions to my family.”
It is absurd to define the exact cuisine of Viajé. Kevin serves acceptable Peruvian buzz craven alleged pollo a la brasa, fabricated with the ascribe of a acquaintance and aide from Cental Martin Zapata in adjustment to accomplish it as accurate as possible. On the card are additionally Japanese yakiniku burgers, Segovian-style cochinillo, and classic, Spanish callos, amid added dishes. It is to be savored and shared, with acceptable portions fit for a ancestors meal.
“Viajé was built-in to serve bodies the blazon of aliment they would contrarily alone accept been able to try abroad,” he adds. “The aliment I baker is evocative of the blessed times in my life, and I would adulation to allotment that with people. That is what Viajé was built-in to do: actualize not aloof adorable food, but blessed memories for bodies to share.”
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