Conectáz

"Tradition always can be improved with knowledge"

From the year 2006 Rodolfo and his team have dedicated themselves to deepen, explore and document the food and territory of Chile, representing the cultural charge that these unique ingredients in the world have, and how they have been used by the Mapuches, not only as food, but also in a connection with the earth.

Today we believe that these ingredients can transform a real revolution with the objective being to explore new possibilities in the Chilean territory and its culture. We look back to our indigenous culture to understand the better possibilities of the Chilean cuisine.

CONECTÁZ intends to transform into a tool to connect, share, transmit, and build a close relationship with the native cuisine of Chile, From the territory to the people, through knowledge. Understanding the fundamental role that the people who cut the food, that we eat, from the ground carry. Searching to connect our past with the future through food and its real valor. We are conscious of the challenges that come with the future of food.

CONECTÁZ is a Project lead by Rodolfo, interacting with cooks and experts in many fields, collaborating to catalogue one of the most important endemic pantries in the world; The Chilean Territory.

CONTEMPLATING, Categorizing and cataloging from the mountain range of Los Andes all the way to the Coasts; from the north to the south of the country, Classifying terrains of different types and spaces related to the geography and the culture. At the same time searching to identify different species that not only could be delicious but also could feed many people in a healthy and sustainable way in the close future.

To do this we can watch how these species grow, from which date until which they can be harvested, and how to cut the food from the ground without hurting the environment. We can find how to cook these foods, if they have health implications on a worldwide scale, if they have medicinal properties, who was eating them, and where they were eaten 1000 years ago. This dictionary of the Chilean territory and its food is intended to help not only cooks, but also people who might be interested in learning and pioneering new enterprises with the food of tomorrow in our country.

INVITING to consider this tool as a bridge of interaction between those who cut the food from the ground, those who cook it, and those who eat it. This information will be available to be shared and spread.

CONECTÁZ IS LOCATED in our Test Kitchen, where the R+D Team of the restaurant works in permanent collaboration with biologists, anthropologists, archeologists, nutritionists, doctors, among other specialists, with the end goal being to catalogue and generate publication material.

Vegetales queso y proteolización / Cheese Vegetables and proteolysis

9 marzo, 2016

 

A partir desde septiembre del año 2013 comenzamos a trabajar con Renato en el campo, a solo 30 minutos de la ciudad. En este lugar tuvimos que aprender más sobre agricultura, una materia en la que nunca antes habíamos profundizado, ya que nos propusimos organizar y hacer crecer vegetales de manera natural y biodinámica, con el fin de conseguir sabores intensos y con excelentes resultados, además de poder cosecharlos en el punto justo que necesitamos para conseguir el máximo aprovechamiento de cada vegetal desde la raíz incluso hasta las semillas, pasando por los diversos estados de estas y respetando su estacionalidad.

Desde entonces hemos experimentado insertando vegetales y plantas silvestres que nunca han sido sembrados en un campo, ya que varios de estos ingredientes eran utilizados por nuestros pueblos originarios, quienes no eran agricultores sino recolectores. De esta forma hemos logrado conseguir resultados espectaculares y muy diferentes para la agricultura chilena, abriendo muchas posibilidades, pero por sobre todo, hemos pasado por un proceso de aprendizaje muy interesante.

En este lugar también ordeñamos la leche con la que cocinaremos para el restaurante – los lácteos tienen un protagonismo muy importante en la cocina chilena – y esto nos abrió la posibilidad de contar con una calidad muy única en este sentido. Por la misma razón, a Rodolfo se le ocurrió una idea verdaderamente distinta acerca de cómo tratar un vegetal y quedó obsesionado con conseguir un resultado muy inusual en su interior, que luego se transformó en un proyecto cuyo desarrollo nos significaría dos años y medio de arduo trabajo e investigación. Este consistía en llevar los vegetales biodinámicos del restaurante a un nivel de sabor aún más delicioso e intenso: tratar los vegetales como queso.

Un día caminando por el campo él dice ¿y por qué no tratamos los vegetales como un queso?, esto no era broma, a pesar que muchos del equipo reían. Lo logramos al segundo año, pero no conseguimos perfeccionarlos del todo. A lo que Rodolfo se refería era justamente a que los vegetales casi se fundan en su interior, tal como lo hacen muchos de los quesos de corazón suave y cremoso como el conocido queso Brie o sus similares. Este proceso que hasta hace 6 meses tardaba 7 días, hoy lo hemos reducido a 1.5 días.

Sin duda esto podría cambiar la manera en que comprendemos los vegetales en la agricultura chilena, como nos sucedió a nosotros en el campo, pero además abre una ventana al mundo de la intolerancia a los lácteos, ya que con la gran mayoría de ellos se puede obtener un resultado con características asombrosamente muy similares a las de un queso lácteo, con todos los beneficios que esto significa.

A futuro, Rodolfo pretende dar a conocer a los agricultores chilenos esta diferente manera de tratarlos y de generar conocimiento en torno a sus sabores y producción.

Cheese Vegetables and proteolysis
On September 2013 we started working with Renato on his farm, just outside of the city. In this place we began to learn more about agriculture, a subject which we had never delved into before, mainly because we started to organize and grow vegetables in a natural and biodynamic way.

 

In order to get intense flavours and with excellent results, in addition to harvesting them at the right point, we needed to get the maximum use out of each plant, from root to seeds, through their various states and with a respect for their seasonality.
Since then we have inserted vegetables and wild plants that have never been planted in a field, as several of these ingredients were used by our indigenous peoples, who were foragers rather than farmers. We have achieved spectacular results throughout this method, which are very important for Chilean agriculture, opening up many possibilities and a very interesting learning process.

 

From here we also get the milk that we use on the restaurant – dairy products have an important role in Chilean cuisine – and this give us the possibility of having a very unique quality of ingredient. For the same reason, Rodolfo came up with a truly different idea about how to treat a vegetable and became obsessed with getting a very unusual result on the inside of the vegetables. This became a project which took two and a half years of hard work, trial and error to achieve. He wanted to bring the biodynamic vegetables of the restaurant to a level of taste even more delicious and intense; he wanted to treat vegetables like cheese.

 

One day when he was walking in the countryside and said “why not treat vegetables like cheese?” this was no joke, although many of the crew laughed. We achieved it during the second year, but not in a perfect way. What Rodolfo wanted was that plants that almost melted inside, as many of the soft and creamy cheeses like Brie do. At the beginning this process took up to 6 to 7 days today we can achieve it in 1.5.

 

Surely this could change the way we understand plants in Chilean agriculture, as it happened to us on the field, but it also opens a window to the world of dairy intolerance, with all the benefits that this means for them.

 

In the future, Rodolfo aims to show Chilean farmers how to treat vegetables this way and to generate knowledge about its flavours and production.

 

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¨Tradition always can be improved with knowledge¨

27 agosto, 2015

From the year 2006 Rodolfo and his team have dedicated themselves to deepen, explore and document the food and territory of Chile, representing the cultural charge that these unique ingredients in the world have, and how they have been used by the Mapuches, not only as food,but also in a connection with the earth.

Today we believe that these ingredients cantransform a real revolution with the objective being to explore new possibilities in the Chilean territory and its culture. We look back to our indigenous culture to understand the better possibilities of the Chilean cuisine.

CONECTÁZ intends to transform into a tool to connect, share, transmit, and build a close relationship with the native cuisine of Chile, From the territory to the people, through knowledge. Understanding the fundamental role that the people who cut the food, that we eat, from the ground carry. Searching to connect our past with the future through food and its real valor.  We are conscious of the challenges that come with the future of food.

CONECTÁZ is a Project lead by Rodolfo, interacting with cooks and experts in many fields, collaborating to catalogue one of the most important endemic pantries in the world; The Chilean Territory.

CONTEMPLATING, Categorizing and cataloging from the mountain range of Los Andes all the way to the Coasts; from the north to the south of the country, Classifying terrains of different types and spaces related to the geography and the culture. At the same time searching to identify different species that not only couldbe delicious but also could feed many people in ahealthy and sustainable way in the close future.

To do this we can watch how these species grow, from which date until which they can be harvested, and how to cut the food from the ground without hurting the environment. We can find how to cook these foods, if they have health implications on a worldwide scale, if they have medicinal properties, who was eating them, and where they were eaten 1000 years ago. This dictionary of the Chilean territory and its food is intended to help not only cooks, but also people who might be interested in learning andpioneering new enterprises with the food of tomorrow in our country.

INVITING to consider this tool as a bridge of interaction between those who cut the food from the ground, those who cook it, and those who eat it. This information will be available to be shared and spread.

CONECTÁZ IS LOCATED in our Test Kitchen, where the R+D Team of the restaurant works in permanent collaboration with biologists, anthropologists, archeologists, nutritionists, doctors, among other specialists, with the end goal being to catalogue and generate publication material.