In this video we speak to Jorjon Colazo, the Argentinian Head Chef of Nordic restaurant, Aquavit London.
He talks to us about his roots growing up in the most southerly part of Argentina, Tierra Del Fuego, how this has shaped his cooking style, and why being the head chef of a fine dining Nordic restaurant is the best way to showcase Argentinian food heritage.
13 Comments
I'm always amazed how chefs handlr and prepare their plate.
I am beginning to start walking back to the art, thanks for the videos
What is a salsy five? 7:30
I hope fine learns people wont there stake hot not room temp because the chef is making a art project on the plate
Home Cooking heißt aber net Hausmannskost! Der Typ macht Fine Dining, keine Hausmannskost!
Traveling also gets you out of the kitchen for a bit . I used to work as a cook in a fine dining restaurant 6 days a week and Sunday I worked at another place . as much as I love the cooking grind a week off is always a good thing .
Can you please inform me of what he is calling the salsify dots at 9:15. Is it a salsify puree? I love how he Incorporated the sampfire and the seaweed pertaining to the lamb's diet.
Excellent restaurant
Goodlifestyle ✨✨✨
You are super talented 🤙 keep going
That's raw my friend…….
sheesh I want to try all of that.
Inspiring. Respect Chef