Lo que no se dice sobre la cocina peruana con Ernesto Noriega

In this episode of #TheConversationWithJulioCesarLuna, we talk with Ernesto Noriega, a chef who decided to change course when he realized the path he was on no longer made him happy. We discuss leaving university to pursue cooking, starting from the bottom working endless hours, and learning the trade even without receiving any compensation. Ernesto reflects on the importance of not falling blindly in love with a business, understanding the numbers, accepting failures, and growing from them. He also shares his perspective on chicha as a flagship ingredient of Peru, the value of picanterías (traditional Peruvian eateries), and his project to revitalize our gastronomic identity from its deepest roots.