About Rodrigo Pacheco
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
Latest Posts by Rodrigo Pacheco
This is my own version of a traditional Ecuadorian drink called colada morada, served on the ” finados ” holiday, that takes place at the beginning of November. This drink is made with purple corn flour, differentes types of berries, fruits, spices , herbs, and a red flower called sangoracha, where the black amaranth comes from.
A healthy drink, it is typically served hot with a ” guagua de pan ” which are little doe dolls decorated with colors, it is a family activity to prepare it. I wanted to add some modernity to this delicious beverage, I called it Colada Morada’s Creme Brulee. I also replaced the “guagua de pan ” with a gold feuilletine bisquit. It had the shape of an Inca’s sun.
The Académie Culinaire de France was founded in 1883 by Joseph Favre, a Swiss chemist living in Paris with a particular interest in food. Today, its members can be found all over the world.
The academy’s goals are to: develop the culinary and pastry arts, promote haute cuisine, maintain the prestigiousness of the profession, and update old recipes.
Members of the academy hold national prestige and, in foreign countries, they play an important role as ambassadors of the culinary and pastry professions. The president, Mr Gerard Dupont , the chef Andre Obiol , and my own efforts made me part of this great experience.I had the honor to have been selected as a member of this great institution. Thank you.
One thing I love to do is feel free when it comes to creating a recipe. I am impressed, every day, by the mountains that surround me in Ecuador, volcanoes giving life generously. However, its the fresh ocean mist that comes to mind when I think about making food. I believe the ocean is intuitive and when I listen to it, my mind and body tell me to try a different mix, a new idea.
“Patemula” is the ecuadorian Abalone, found in the Esmeraldas province, one of the hottest spots for finding good products and good food as well. It was a bit rainy one day and I felt like I was somehow being protected by the Andes. This feeling reminded me that vegetables like corn, fava beans and little potatos from my grandmother’s garden would go well with pretty much everything. Also by intuition, I added small pieces of confit pork. The final touch was an emulsion made from orange and lemon blend, which added some perfumery freshness to the dish. Enjoy from afar!
It is always nice to learn from my good friend, the Chef Georges Pralus, one of the most influent chefs in the world. He invented the Sous Vide 40 years ago, he also installed the HACCP system into the hospitality world, he developed the vacum packing machines that we use these days, the vapor ovens, the digital needle thermometers, the VAPO SAVEUR system and, several other great inventions. He trained more than 8 thousand chefs from all over the world, including all the famous ones. Chef Pralus is now a consultant for Cuisine Standard, we have been working together in the last 4 years. This time I did a certification as a sous vide professor, in his lab in Briennon where he invented and developed the Sous Vide. It was a unique experience with a great chef and person. One week of preparing and eating so well. It will be hard to forget.
I was cooking lunch one afternoon. I had just received some fresh seafood from a our good friend Maria from Esmeraldas, located in the north of the ecuadorian coast, who gave me some very high quality fish straight from the ocean. I tried something new…I cleaned the sepia (calamari), got rid of the skin membrane, then cut it in slices of 8 cm by 5 cm. I placed them in between film wrap and passed it trough the pasta machine.
The result was a very thin layer of calamari, which I then prepared a pistachio and fresh herbs stuffing for, which resulted in a calamari cannelloni. To go with it, I made a cauliflower smooth gelee, and grilled scallops.
Chef Guillot is a true champion, he has won the M.O.F ( Meilleur ouvrier de France Glacier ) , he is also the world champion of pastry and the Executive chef of the ENSP ( Ecole National Superieure de la Patisserie ), he did 15 years in 3 Michelin stars restaurants such as Marc Veyrat and Georges Blanc. Working beside him was a true honor, we did conferences in 3 different cities in Ecuador, the event called ” Postres Magistrales ” was a big succes, Cuisine Standard and ENSP, working to give a high end education to the people of Ecuador.
It was a great pleasure to be invited to this beautiful event again this year. It is a great to be where food lovers from all over the world travel to one of the most important wine areas in South America, the city of Mendoza in Argentina famous for its Malbec. I had the honor to have cooked in the Vina Zuccardi.
I prepared a menu by using their local products, not the ones representing my country. I thought that is interesting to show our way of working and understanding this profession by using products that I had never used before. A big risk that I wanted to take. This got me very close to the land of Mendoza and all the people who helped in the kitchen doing new things with their own products. A lunch for a 150 people was prepared, served and well appreciated. This was the menu:
Viscacha Consomme Bound with Chestnut Puree and Toasts with Viscacha Confit and with Candied Fig Vinaigrette
Grilled Sole Fillet, Leek and Potato Tagliatelle, and Bouillabaisse Reduction
Lamb Sirloin, Stuffed Endive, Pumpkin Marmalade, and Seasoned Mushrooms