In its third round of Gastrodiplomacy events, Young Professionals of the Americas (YPA) spent the evening cooking with Chilean Chef Carolina Bazán, named Latin America’s best female chef of 2019. From her kitchen in Santiago, the founder of Ambrosia restaurant and bistro and a daughter of a diplomat who has spent her life traveling, Bazán taught how to make salmon with avocado purée and crunchy quinoa. The chef poured hot oil over the salmon skin, resulting in a thick crunchy cut that was almost raw inside.
From how much salt and broth the ancient grain can take, to the best cuts of salmon, to how much she misses plating a dish for her customers, the chef explained to YPA members how food can be the perfect venue for integrsating into different cultures. Bazán also discussed the hurdles for women leading the food industry today and how the sector is adapting to the COVID-19 pandemic. "We take for granted that we can go to a restaurant. So when you're able to, go to a restaurant and have fun! That's the best way to support this industry." Sommelier Rosario Onetto—Bazán's partner in life and at the restaurant—also gave a list of Chilean wines to pair with the dish that are available in the United States.