Paulo Russo, chef: “Cuando era banquetero la gente me decía que qué gracia tenía el Maule, que el Maule era horrible”
Born in Talca, chef Paulo Russo has spent the past eight years hunting down and publicising traditional recipes and local products he believes distinguish his home region. He argues that the Maule is often dismissed as a mere transit zone filled with dull and unattractive places. Russo says that such stereotypes ignore the culinary richness of the area. Each dish he creates is intended to counter those negative perceptions. His work has brought him into conflict with the common prejudices held about the Maule. Through his cooking, he aims to prove that the region offers unique flavors not found elsewhere.
El cocinero nacido en Talca ha dedicado los últimos ocho años de su vida a rescatar y dar a conocer las recetas y productos que, piensa, separan a su región de cualquier otra. En ese afán se ha enfrentado con los prejuicios típicos del Maule, como que sólo es un lugar de paso, con lugares aburridos y feos. En cada plato que prepara, Paulo Russo intenta demostrar lo contrario.