{"id":3227,"date":"2021-10-24T20:54:22","date_gmt":"2021-10-24T18:54:22","guid":{"rendered":"http:\/\/www.thevisitorpanama.info\/eng\/?p=3227"},"modified":"2022-03-17T15:32:33","modified_gmt":"2022-03-17T14:32:33","slug":"chef-edy-acedo-creativity-positivism-and-passion-for-gastronomy","status":"publish","type":"post","link":"https:\/\/www.thevisitorpanama.info\/eng\/2021\/10\/24\/chef-edy-acedo-creativity-positivism-and-passion-for-gastronomy\/","title":{"rendered":"Chef Edy Acedo, Creativity, Positivism and Passion for Gastronomy"},"content":{"rendered":"\n

For this Panamanian Chef, the most important thing is\nthat his guests get to know him through his dishes. Graduated from the\nInstitute of Gastronomy of Buenos Aires and a finalist in the famous television\nshow Top Chef, Edy Acedo surprises\nwith his culinary creations that reflects creativity in the kitchen and a\npassion that leads him to innovate over and over again.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

We are On a Good Path<\/strong><\/p>\n\n\n\n

Chef Edy, who has been in charge of opening several\nrenowned restaurants in Panama City, is in the process of opening one very soon\nat Casco Antiguo. His thinking about what our gastronomy lacks to reach powerhouses\nsuch as Peru, Mexico or France, is clear and concise: \u201ctourism needs to truly\nexplode so that many more people come and taste everything that Panama has to\noffer”. He adds that for that to happen it is necessary to carry out more\nartistic and craft events where not only a chef participates, but also\nmusicians, artisans, dancers, anyone who is in the World of arts to promote talents outside beyond our\nborders.<\/p>\n\n\n\n

Of course, the Chef offers very positive comments\nregarding the current route of the Panamanian gastronomic industry, since in\nrecent years the country has managed to position several restaurants on highly\nprestigious lists such as the \u201c50 Best Latino Restaurants\u201d. It also highlights\nthat the creative culinary talent of great chefs such as Joseph Archbold, Jose\nCarles and Hernan Correa, have been placing Panamanian gastronomy on the\ninternational map.<\/p>\n\n\n\n

Every Challenge brings Positive Things<\/strong><\/p>\n\n\n\n

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For Chef Edy, attitude is everything when it comes to\novercoming major obstacles, such as those created by the pandemic. He is a\nperson who focuses on the positive, since the health crisis caused by Covid-19\nhas generated great camaraderie among Chefs and created a beautiful culinary\ncommunity where everyone helps each other. It also highlights that between\nrestaurants, food and beverage businesses, a healthy competition has developed\nthat seeks the union of all to take the country to the next level and that the\neconomy flows with the contribution of each one.<\/p>\n\n\n\n

Personal Legacy<\/strong><\/p>\n\n\n\n

This Panamanian Chef goes beyond his personal interest, he seeks to\ngive others what he has gratefully received, as well as to teach everything he\nhas been learning to inspire new emerging talents. What he seeks is that the\nlatter do the same so that, over time, opportunities are generated for chefs\nwho really feel passion for what they do.<\/p>\n\n\n\n

It also seeks to highlight local products such as\ncorn, banana, rice, pineapple and fish. In this way, we always offer a cuisine\nfull of flavor, creating a culture of hospitality and consumer service, so that\nthe local visitor can be proud of their country and the foreigner wishes to\nreturn to Panama.<\/p>\n\n\n\n

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New Generations Needs to be Guided<\/strong><\/p>\n\n\n\n

Chef Edy Acedo observes the new generations with mixed\nenthusiasm, as many show a great hunger to perfect themselves and offer the\nbest of their talent. However, he also notes with concern that in many there is\ngreat confusion as to what it really takes to be a professional cook. In Edy’s\nwords: “everyone wants to be a Chef, but many are not willing to make the\nsacrifice that it entails.”<\/p>\n\n\n\n

We asked him about his five\nfavorite Panamanian dishes:<\/p>\n\n\n\n

\u2022 Pot Tamale with Pork<\/p>\n\n\n\n

\u2022 Afro-Antillano Octopus in coconut milk.<\/p>\n\n\n\n

\u2022 Steak a Caballo with Hojaldra.<\/p>\n\n\n\n

\u2022 Macaroni with Chicken Stew.<\/p>\n\n\n\n

\u2022 Rice with Coconut and Guandu with Fried Pescao\nand Escoviche.<\/p>\n\n\n\n

Chef Edy Acedo, is in the process of opening a\nrestaurant and lists his “top five” dishes taken from his menu:<\/p>\n\n\n\n

\u2022 Guandu Risotto with Grouper\nand Afro-Antillean Sofrito.<\/p>\n\n\n\n

\u2022 Short Rib cooked for 24\nhours, temptation banana emulsion, fried onion, pickled jalape\u00f1os and\ndemiglase.<\/p>\n\n\n\n

\u2022 Cavatelli de Chorizo\n\u200b\u200bMerguez and Smoked Feta, tomato and mint fondue.<\/p>\n\n\n\n

\u2022 Umami Burger.<\/p>\n\n\n\n

\u2022 Banana bread pudding with\nVanilla Ice Cream, Salted Pecan Caramel.<\/p>\n\n\n\n

Photos courtesy: Chef Edy\nAcedo<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":3556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3227"}],"collection":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/comments?post=3227"}],"version-history":[{"count":2,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3227\/revisions"}],"predecessor-version":[{"id":3557,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3227\/revisions\/3557"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media\/3556"}],"wp:attachment":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media?parent=3227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/categories?post=3227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/tags?post=3227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}