For this Panamanian Chef, the most important thing is that his guests get to know him through his dishes. Graduated from the Institute of Gastronomy of Buenos Aires and a finalist in the famous television show Top Chef, Edy Acedo surprises with his culinary creations that reflects creativity in the kitchen and a passion that leads him to innovate over and over again.
We are On a Good Path
Chef Edy, who has been in charge of opening several renowned restaurants in Panama City, is in the process of opening one very soon at Casco Antiguo. His thinking about what our gastronomy lacks to reach powerhouses such as Peru, Mexico or France, is clear and concise: “tourism needs to truly explode so that many more people come and taste everything that Panama has to offer”. He adds that for that to happen it is necessary to carry out more artistic and craft events where not only a chef participates, but also musicians, artisans, dancers, anyone who is in the World of arts to promote talents outside beyond our borders.
Of course, the Chef offers very positive comments regarding the current route of the Panamanian gastronomic industry, since in recent years the country has managed to position several restaurants on highly prestigious lists such as the “50 Best Latino Restaurants”. It also highlights that the creative culinary talent of great chefs such as Joseph Archbold, Jose Carles and Hernan Correa, have been placing Panamanian gastronomy on the international map.
Every Challenge brings Positive Things
For Chef Edy, attitude is everything when it comes to overcoming major obstacles, such as those created by the pandemic. He is a person who focuses on the positive, since the health crisis caused by Covid-19 has generated great camaraderie among Chefs and created a beautiful culinary community where everyone helps each other. It also highlights that between restaurants, food and beverage businesses, a healthy competition has developed that seeks the union of all to take the country to the next level and that the economy flows with the contribution of each one.
Personal Legacy
This Panamanian Chef goes beyond his personal interest, he seeks to give others what he has gratefully received, as well as to teach everything he has been learning to inspire new emerging talents. What he seeks is that the latter do the same so that, over time, opportunities are generated for chefs who really feel passion for what they do.
It also seeks to highlight local products such as corn, banana, rice, pineapple and fish. In this way, we always offer a cuisine full of flavor, creating a culture of hospitality and consumer service, so that the local visitor can be proud of their country and the foreigner wishes to return to Panama.
New Generations Needs to be Guided
Chef Edy Acedo observes the new generations with mixed enthusiasm, as many show a great hunger to perfect themselves and offer the best of their talent. However, he also notes with concern that in many there is great confusion as to what it really takes to be a professional cook. In Edy’s words: “everyone wants to be a Chef, but many are not willing to make the sacrifice that it entails.”
We asked him about his five favorite Panamanian dishes:
• Pot Tamale with Pork
• Afro-Antillano Octopus in coconut milk.
• Steak a Caballo with Hojaldra.
• Macaroni with Chicken Stew.
• Rice with Coconut and Guandu with Fried Pescao and Escoviche.
Chef Edy Acedo, is in the process of opening a restaurant and lists his “top five” dishes taken from his menu:
• Guandu Risotto with Grouper and Afro-Antillean Sofrito.
• Short Rib cooked for 24 hours, temptation banana emulsion, fried onion, pickled jalapeños and demiglase.
• Cavatelli de Chorizo Merguez and Smoked Feta, tomato and mint fondue.
• Umami Burger.
• Banana bread pudding with Vanilla Ice Cream, Salted Pecan Caramel.
Photos courtesy: Chef Edy Acedo
