In short
BBC “In the Studio” profiles Chilean chef Rodolfo Guzman as he builds Borrego’s seasonal Chilean summer tasting menu, driven by “territorial gastronomy,” short ingredient seasons, and months of test-kitchen experimentation.
Guests
Rodolfo Guzman (chef, Borrego; featured in World’s 50 Best Restaurants; uses Chile’s coast, Andes, Atacama, and Mapuche heritage). Chris Howard (lead testing chef; runs the test kitchen; works with Rodolfo on flavor balance and final readiness). Jane Chambers (host/interviewer).
Key claims
Real Chilean cuisine should use fresh local ingredients (e.g., Chilean fish); Chile’s Mapuche-linked knowledge and landscape exchange shaped eating methods; the main seasoning is smoking/fermenting; perfection comes from repeated tasting until a “slap in the face” eureka moment.
Notable examples
sea urchins on toast; pastel de choclo; warm lobster ceviche; “poppy” dessert with semifreddo of pink Maule tomato plus edible herbs; ice brulee of wild Chilean rhubarb; open-fire lamb cooked 14 hours.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOThe Importance of Chilean Seafood
1:35 to 2:14
Explore Chile's rich seafood culture and Rodolfo's culinary focus.
“New summer menu will start in a few days from now.”
Territorial Gastronomy Explained
2:14 to 3:19
Understand Rodolfo's philosophy of using local ingredients.
“where he builds dishes from different landscapes around Chile.”
Cultural Heritage and Cooking
3:19 to 4:23
Learn how Chile's heritage influences Rodolfo's cooking style.
“So for me at that time, when we opened the restaurant, it was so obvious.”
Community Sourcing in Chile
4:23 to 5:09
Discover how Rodolfo collaborates with local communities for ingredients.
“So for us, it was a need because we knew nothing about our deep culture and around the ingredients, around the forest, around the pre-Andes, about the Andes, about the rocks, about the shores, about the Chilean oceans.”
The Creative Process in the Kitchen
5:09 to 6:30
Dive into Rodolfo's approach to culinary creativity and idea development.
“And I've actually been to the coastal town of Puerta Mont and the nearby island of Chilauea and eaten those giant famous smoked mussels, and I can tell you they were delicious.”
Unique Ingredients for the Summer Menu
6:30 to 7:40
Learn about the special ingredients Rodolfo is using for his summer menu.
“I call it garbage in Spanish because this is...”
Adjustments in Culinary Plans
7:40 to 10:13
Hear about Rodolfo's adaptations for his summer menu based on ingredient availability.
“So you're off to get some mountain coconut soon?”
The Testing Kitchen Dynamics
10:13 to 14:00
Experience the collaborative process in Rodolfo's testing kitchen.
“and we agree I'll come back in a few weeks' time.”
The Search for Culinary Perfection
14:00 to 15:01
Discover how chefs strive for that elusive 'slap in the face' moment in cooking.
“So to get to this dish, what things change?”
Pressure in the Test Kitchen
16:52 to 18:31
Explore the decision-making process in preparing dishes for the summer menu.
“on those eureka moments when Chilean chef Rodolfo Guzman perfects a new recipe.”
Show all 15 chapters
Innovative Ingredients and Techniques
18:31 to 21:01
Learn about the unique ingredients and experimental techniques in the kitchen.
“And this does not look like a normal person's fridge.”
Creating Unique Dessert Experiences
21:01 to 22:49
Delve into the creation of innovative desserts and the flavors of summer.
“We're going to have four new desserts within the next few days.”
Tasting Menu and Culinary Experience
22:49 to 24:25
Experience the tasting menu and the presentation of dishes at the restaurant.
“At home, they don't like tomatoes again, but at least when they came here, they saw how something so simple can also be so delicious as well.”
The Chef's Perspective on Stress and Creativity
24:25 to 28:05
Gain insight into how chefs handle stress and maintain creativity in the kitchen.
“Other dishes include that slow-cooked lamb, another which has deconstructed fish, where you could try some bite-sized pieces of a rib, the head and the body to appreciate the different flavours and textures.”
Creating a Dish: Passion and Teamwork in Culinary Arts
28:05 to 29:16
Discover how chef Rodolfo Guzman channels his passion and teamwork into creating innovative dishes.
“Yes we feel great of course but it's a team we feel like can you see what we're capable to when we're all together pushing together.”
Transcript
Automatic transcript. May contain errors.0:00Jane Chambers:This BBC podcast is supported by ads outside the UK.
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1:21Jane Chambers:This is the documentary In the Studio from the BBC World Service. I'm Jane Chambers on a food journey to meet Rodolfo Guzman, arguably the most famous chef in Chile.
1:34Rodolfo Guzman:We're very excited. New summer menu will start in a few days from now. But also this year, for the first time ever, we're kind of late. There's just a lot of pressure in the test kitchen right now. So many things that we've been working for the last, I don't know, six months with, they're just about to bloom.
1:52Jane Chambers:Chile is known for succulent seafood including mussels and clams from its 4 ,000 mile long coastline. My family's favourite is sea urchins on toast. Inland there are dishes like pastel de joclo which is mincemeat and onion with a sweet corn topping. Food's important to Chileans. Rodolfo's approach to cooking is described as territorial gastronomy where he builds dishes from different landscapes around Chile. Regularly featured in the world's 50 best restaurant rankings, he creates different tasting menus throughout the year, which change with the seasons.
2:36Rodolfo Guzman:We started as a small restaurant. We used to be four people in the kitchen, now we're 40.
2:42Jane Chambers:Back when he started his restaurant, Borrego, it was fashionable to look elsewhere for ingredients and inspiration.
2:49Rodolfo Guzman:Good restaurants were importing ingredients.
2:53Jane Chambers:Yeah, like from Japan, fish from Japan.
2:55Rodolfo Guzman:Or from Italy or from Spain. But you would never, ever use Chilean fish. And that doesn't make sense. I said to myself at that time, this is so wrong. And please do not get me wrong. I'm not saying that ingredients coming from other countries are worse or less quality. But probably it makes sense if you live in a country to use those fresh ingredients. fish just right out of the ocean will be the best quality you can get. We have more than 700 kinds of seaweed. So for me at that time, when we opened the restaurant, it was so obvious. To do the real Chilean cuisine, you have to practice with the original ingredients.
3:38Jane Chambers:And Rodolfo is spoiled for choice. As well as that long Pacific coastline, there's also the driest desert in the world, the Atacama Desert up north. the Andes mountains to the east, and icebergs and glaciers in the south. Understanding Chile's heritage, including the Mapuche people, is key to how he uses those ingredients.
3:58Rodolfo Guzman:The knowledge, the expertise, they've been around for the last 12 ,000 years. That's phenomenal for us. 80 % of us, we have Mapuche blood, so we have the continuation. The people from the coast were exchanging the ingredients with the people from the mountains. That's how they developed their way of eating. food was not only about the taste it was about feeling great with yourself with nature with mother nature
4:22Jane Chambers:Rodolfo and his team work with different communities all over Chile sourcing ingredients which they grow with their own families or forage for
4:31Rodolfo Guzman:At the beginning we start making notes so we won't forget because seasons for certain ingredients in Chile are very short so memory you can easily forget to the next season. So for us, it was a need because we knew nothing about our deep culture and around the ingredients, around the forest, around the pre-Andes, about the Andes, about the rocks, about the shores, about the Chilean oceans. We wanted to learn from the people that's been around.
5:07Jane Chambers:And with time, they did, including the way to cook and preserve those key ingredients.
5:13Rodolfo Guzman:the main seasoning or main condiment in chilean cuisine is smoking you ferment you smoke everything tastes smoky because of the cold uh even if you go to communities down south and they're still doing the same methods like this merge the bread this potato bread the chilean clay oven comes from that hanging the chilies and the seafood fermenting and smoking at the same time If you go to Puerta Mont, you'll see all the purés, all the clams, the mussels, all of the varieties.
5:47Jane Chambers:And I've actually been to the coastal town of Puerta Mont and the nearby island of Chilauea and eaten those giant famous smoked mussels, and I can tell you they were delicious. I'm with Rodolfo in his test kitchen. It's above his main restaurant, a light and airy room with a huge kitchen island where his testing team can prepare ingredients and try things out for the new seasonal tasting menu. But before that happens, the ideas need to develop inside Rodolfo's head and there's a process he follows every time.
6:18Rodolfo Guzman:Many people think that creativity is fun in cooking but when you're searching for big flavours, we want to make sure we're going to grab the best.
6:29Jane Chambers:You've got a sketchbook in front of you with some doodles. What's going on in here?
6:35Rodolfo Guzman:I call it garbage in Spanish because this is...
6:39Jane Chambers:Like Basordo, it's just rubbish.
6:40Rodolfo Guzman:It's just your mental doodling. Yeah, exactly. When I'm moving to this booklet, I'm very sure about my ideas. And when there's random ideas, driving home and I have to stop the car because I'm having five crazy, beautiful ideas and tastes. And about ingredient, it could be a situation, it could be whatever. When your brain is in this world of flavour, it's like you cannot stop.
7:04Jane Chambers:What's made you stop your car recently to write it down? What's the latest random idea?
7:08Rodolfo Guzman:Mountain coconuts. And it's not finished yet. And that's why I'm kind of nervous. Mountain coconuts. Yeah, mountain coconuts. Which is, by the way, mountain coconuts are grown two months a year. In front of Santiago, up to 3 ,000 metres about seat level. Unfortunately, there's not a supplier. There's not a single forager can do it for us. The only guys are able to do it, particularly with the skills, and with the knowledge about the plant that we know, because we know how it tastes, are us. So you're off to get some mountain coconut soon? Yes, yes, yes. So what we do, the cool thing is we discovered recently, like a couple of years ago, how to preserve them.
7:50Rodolfo Guzman:Not because we have to preserve, but we can catch and preserve the profile of taste. So these wild fruits, the inside, you can peel it, the inside looks like a pistachio. Like a wild green, fresh, almost the same texture as a bisak. And you grab it, you bite it, it tastes just like fresh Caribbean coconut.
8:13Jane Chambers:Another star ingredient for the summer menu is a tomato. But not just any tomato. The maole tomato is pretty special.
8:21Rodolfo Guzman:It's a giant tomato. It grows in front of the Andes. It's an original seed, only grows in Chile. Some of them, they can reach 2.5 kg each. So it's huge. It's huge, literally. You know, the flavor of the tomatoes in general are concentrated in the center. But this guy, it concentrates the flavor over the skin. Because it's the same thing. And the seeds, of course, have a beautiful taste. But the flesh itself next to the skin, it's unbelievable. They grow in a very compressed summer, five hours down south from here, in the Mowlo region. This area is very cold during the rest of the year. Like, very short compressed summer.
9:01Rodolfo Guzman:And it's very hot. kisses next to the mountain range of the Andes. So that's what makes it so special.
9:08Jane Chambers:I'm sure those flavourful tomatoes will make an appearance on the summer menu. It's one of the five seasonal menus Rodolfo creates every year. The ripening of the different ingredients will dictate which flavours he can select to creatively combine into new recipes. But the unpredictability of the weather means he has to be able to switch things around. and there's some news just in about those giant tomatoes.
9:35Rodolfo Guzman:I just received a phone call from Don Roval in the south about five hours from here. He said, chef, let me tell you something. Tomatoes are here. They're like, what? It's impossible. Yes, tomatoes are here. They're already good to go. I'm like, oh no! The tomatoes are too early. Yeah, too early. This year we put a lot of effort but like two weeks ago We said, like, no, this won't happen.
10:01Jane Chambers:Rodolfo's a busy man. Now he's got his ideas down on paper, he needs to finalise his summer menu, visit his local farm, and work out what to do about the early maule tomatoes. I leave him in the kitchen, and we agree I'll come back in a few weeks' time.
10:21Jane Chambers:I'm back in the testing kitchen, and, of course, the first thing I want to ask is what's been happening with those early big tomatoes.
10:28Rodolfo Guzman:we grab them and we start using them a little bit early normally they appear by the end of january and that's why our summer menu starts by january the 20th you know our summer technically starts on december the 21st so we feel comfortable doing two summer menus you know like a continuation of the spring menu you know why and then summer menu for us will start when we have the pink tomato from all there because it brings like explosive flavor it's a very different variety we are trying to adapt also the mountain coconuts this year they show up a little early in the season also and we have almost none now that they're kind of dry and that's normal it's been like that since the beginning of burago to be honest it's just like seasons it's because the planet earth is moving constantly i think personally i think this planet is such a strong animal we humans we've yeah for sure we can do things to make it better no doubt but we're insignificant for this planet.
11:31Jane Chambers:That's the sound of Rodolfo unfurling a huge long white roll of paper in his test kitchen. He's moved on from the notebooks full of scribbles and ideas that he sometimes pulls his car over to write down before he forgets them.
11:44Rodolfo Guzman:It represents whatever we feel, all the testings we've done lately. And every year gets more and more intense with more information in of taste.
11:53Jane Chambers:It's a key part of his planning process for the different seasonal menus, a bit like a mind map with drawings and words to do with different courses, as well as splashes of colours which are inspired by the ingredients he's using. He points to a drawing of a flower. It's one of the items he's creating for his summer menu with his top testing chef, Chris Howard.
12:15Rodolfo Guzman:We call it the poppy, yeah? It's like a second version chris of something that we did last year but it means in terms of flavor nothing like this this is like an explosion it's like a punch in the face but not only about flavor it's also about the textures that happen in your mouth at that point all the flavors are growing around the pink tomato from maule on the top you'll see here it's a semi-freaded pink tomato a bit spicy you know but you really feel that pink tomato and it's divided on two so you eat the the top and then you might eat the the bottom of the grisini very herbal in a way awesome what kind of herbs then i'm talking about um plants that are very on the limit in some cultures to eat or not to eat talking about rue rue it's a it's a summer plant and um of course sage pink white pepper even lemon vena, portulax.
13:11Jane Chambers:And when you're testing out this dish, we're here in the testing kitchen, what kind of things, what are you doing to get the balance of the flavour or the temperature? I think you sometimes refer to it like building blocks. So how do you get there?
13:24Rodolfo Guzman:Of course, it's the most fascinating thing. It's about the flavours that we build and the way we built it. You know, it's like, this is like architecture to us. That's why we do this. We were talking with Chris, some of the boys also, that you can do whatever you want. You can cheat. You can try to make it faster. It will be two months.
Read the full transcript
13:45Jane Chambers:Two months, even making it faster?
13:47Rodolfo Guzman:I mean, I don't know. We hate that number, but it happens in two months. Tasting, tasting, tasting, tasting. Redo it, do it again, again. Maybe better taste to it. Don't you think, Chris? Yes. Because of you. No, because of you also. Come on. So to get to this dish, what things change? You know what? It's like at the beginning we thought we were ready and we tasted it and said, oh, it's marvelous. Is that marvelous? Not really. I mean, we can take it further, do we? And like we look at our faces, it's like, yes, of course we can take it further, so let's go for it. But what was missing? I don't know.
14:25Rodolfo Guzman:It's something that it's like, you know, cooking has that magic thing behind, which is intuition. It's something that it's, we feel it in our skins and our guts, you know? It's like when it's ready, say, oh, my goodness. That was like a slap in the face, you know. That's what we're searching for. We're not searching for, OK, this is really delicious. That's for some of the restaurants. We're searching for that punch in the face or that slap in the face. Say like, what was that? That's what we're searching for.
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16:45Jane Chambers:Listening to the documentary In the Studio from the BBC World Service with me, Jane Chambers, on those eureka moments when Chilean chef Rodolfo Guzman perfects a new recipe. He works with a huge team of chefs, one of them, Chris Howard, has worked with him for years.
17:03Rodolfo Guzman:Chris has always been in church of the test kitchen. Chris is one of the main guys here, one of the big bosses.
17:11Jane Chambers:Chris, I'm very interested. You're in charge of the test kitchen. It's a lot of pressure, a lot of toing and throwing. I've been here before when you were kind of leading up to the summer menu. How do you decide when the dishes are ready? Is this your decision, Rodolfo's decision, a bit between the two?
17:30Rodolfo Guzman:I mean Rodolfo always has the last say unfortunately but I think like we work like always on a lot of things together and alongside that like tasting maybe like I'll show him a couple things that like he'll guide me through it maybe he'll say maybe needs like maybe more acidity or like something is missing and like kind of guide me through that and like he said it will taste like too many times I think sometimes that it's just do you sometimes get a fit fed up yes to be honest yes because sometimes you just like you know think that it's ready but i think rolf always pushes us like one step further i think it's always good um i think that's where sometimes i get annoyed unfortunately because it's like you have to keep thinking sometimes what it is but at the end of the day i think like what's serving downstairs to our guest is something that goes way more than just cooking like he said work many months alongside it to actually be able to serve what we have downstairs.
18:29Jane Chambers:So we're opening up your fridge, which is just full of things from all over Chile.
18:35Rodolfo Guzman:Yeah, different flavours, all natural.
18:39Jane Chambers:And this does not look like a normal person's fridge. I mean, it's full of test tubes, almost like test tubes and bottles and containers.
18:47Rodolfo Guzman:But these are different oils, you know, fermented pastes of different ingredients, and so we capture all the oil profiles that we need to work on. But this is almost like a science lab, isn't it? No, not necessarily, no. There's two different things. Science, it's another area. With Test Kitchen, we're very focused on organising, classifying ingredients, which is different. All our seasoning, for us, these are like colours, you know? Like we have here, at least you have, I don't know, how many possible combinations.
19:24Jane Chambers:Rodolfo goes back to the roll of paper, the prototype menu to show me how some of the combinations are working Lobster's also on the roll Rodolfo said they had it on last year's summer menu but this year they want to do something new We had this beautiful flavour
19:39Rodolfo Guzman:and we said we want to do a hot ceviche like a warm ceviche of lobster Which is totally against what you think Exactly, so we knew that didn't work because we tried many times but suddenly it worked What makes it work for you? I don't know. I don't know. Many, many combinations. But I think between Chris and I, we tried it, I don't know, like 100 times? I don't know. And then finally we got our warm ceviche of lobsters. That's real dedication, trying 100 times. But even more, we can repeat our dish easily 300 times, no problem. So this lobster, we're trying to season it. Like very pungent and beautiful flavours.
20:17Rodolfo Guzman:Grabbing the flowers of the farm. that grind around the tomato and all of it. And we're trying to season it as vegetables, like very pungent and beautiful flavors. Like Loftah from Juan Fernandez Archipelago. It's beautiful. It's a unique guy. It's like a cold, deep ocean. It detects a huge amount of umami and it's beautiful. But let me tell you something. Maybe, I'm not sure, you might find even more flavor within flowers. Doesn't make sense. You know what I'm saying? like treating these beautiful flowers in different manners, textures and flavours it makes it special for us.
20:54Jane Chambers:And that's the unexpected thing, pairing them together. Alongside the drawing of the poppy he showed me earlier there are other colours scribbled down.
21:02Rodolfo Guzman:We're going to have four new desserts within the next few days. This is up and coming, ooh exciting. These are the colours that represent summer for us if you look on the top of it.
21:13Jane Chambers:It's almost like a sunset, I mean we've got different colours of pinks and reds.
21:18Rodolfo Guzman:Very natural flavours. For us, colours are related to profiles of taste, depending on the season. It's not that we want to be cool or artistic or anything. It's related to the palette of flavours, aromas that are happening now within our summer. So this is First Desserts. It's a flashback in a way to something that we invented many years ago. We call it ice brulee. Like a creme brulee. I love my favourite. Yeah, it's an ice brulee of Chilean rhubarb. Rhubarb? Yeah, yeah. It's wild, you know. It grows on the coast of Chile, this one particularly. Very floral. It's not the one, the beautiful radish you have in England, but this is very pungent in flavour.
22:00Rodolfo Guzman:It's like a flower. You bite in a flower, literally. It's very weird because it's a candy of fresh rhubarb. Delicious. Yeah, it's fresh. So it's divided in two. It's a double dessert. So you're grabbing the candy first with the hands, Almost like an ice cream sandwich, but vegetable, all vegetable.
22:17Jane Chambers:And is this something that someone who comes here, they find it absolutely delicious? They really want to recreate it at home. Is that possible or impossible?
22:28Rodolfo Guzman:I think no, unfortunately. Also, right now we're serving our summer menu, right? So a lot of tomatoes and like we get people that don't like tomatoes. So for us, it's really hard to not serve tomatoes on our summer menu. So a lot of people sometimes will try it and actually leave with a different sense of what a vegetable, in this case a tomato, can be. Unfortunately, when they leave, it's not my fault. At home, they don't like tomatoes again, but at least when they came here, they saw how something so simple can also be so delicious as well.
22:57Jane Chambers:Chris, one of the bits of getting the food that you've tested downstairs is the recipes.
23:02Rodolfo Guzman:Yeah, so I think it's one of the least favourite because you're just standing in front of the computer having to write down the recipes, but it's so that everything is accurate when we go downstairs. The team can just follow it step by step and for it to be always the same.
23:17Jane Chambers:Consistency is key when those recipes move from the test kitchen down to the restaurant kitchen. This is the first time that paying customers will get a taste of the flavour ideas which have been fermenting inside Rodolfo's head for months. And after all that talk of different combinations of food, I'm hungry. I head downstairs to see Rodolfo's team, busy plating up in the service kitchen. And outside, he shows me a lamb being roasted over a smoky open fire, a traditional cooking method he likes to use.
23:48Rodolfo Guzman:It's all about open fire. It takes 14 hours to cook. We call it an inverse because it's absolutely opposite to our own tradition. And if you notice, head is up. Well, tradition, head is down.
24:01Jane Chambers:The restaurant's full. Most are visitors from around the world, from places like Asia, Europe and Canada. He says some of them come to Chile, especially to eat here. For tasting menus like a voyage around different parts of the country, I lose count of how many dishes I try, but there are certainly more than 10. All of them are beautifully presented like works of art, with brightly coloured flowers or herbs. There are some particularly memorable ones, like a twist on a traditional ceviche, so raw seafood is usually cured with lemon or lime juice and served cold, but here it's hot and it's made using prized Juan Fernandez Island Lobster, known for its bright orange and green colours.
24:42Jane Chambers:Other dishes include that slow-cooked lamb, another which has deconstructed fish, where you could try some bite-sized pieces of a rib, the head and the body to appreciate the different flavours and textures. Chefs come up to my table to talk to me about what's on my plate and give advice about how to eat it so all the flavours interact.
25:02Rodolfo Guzman:So this one is the poppy flower. It's like a summer morning for us. On the top of the flower we have a semifreddo made of pink tomato, also a candy made with cherries. You have to eat it all together, hopefully in one bite. On the bottom we have strong plants and herbs from the summer. Once you finish with the top, take out the stick, turn it over, eat all the plants and herbs and then you can finish the rest of the stick. It's all edible.
25:27Jane Chambers:Wow, this is a thing of great beauty. It's good to see it in the restaurant because this is something that Rodolfo described on the roll. So we've still got the tomato theme going on and an edible poppy with the tomato ice in it that I've been told I must eat the whole flour. So off I go. Mmm.
25:57Jane Chambers:It's kind of chewy and delicious. You really get the tomato flavour. Then turn it around and eat the bottom, which has the herb.
26:12Jane Chambers:And the bottom's all crunchy. They've got these different textures going on. To my untrained palate, the tasting menu's a triumph of flavours and textures, slapping you in the face as Rodolfo would say. I'm surrounded by happy diners popping into the service kitchen to have their photo taken with the team between courses. Back upstairs I have one last question for Rodolfo. You seem pretty relaxed today. I've seen you on various occasions and at one stage you were pretty stressed in the run-up to the summer menu. Is that part of the process though when you've got so many things going on and your brain is whirling and you're thinking of all your ideas.
26:58Jane Chambers:You know what?
26:59Rodolfo Guzman:This industry, it has many issues, you know, around and many people talk about this industry. But you know what I think? Like, stress is not the proper word. It's something else. I would say instead of being stressed, being extremely alert, which is different. Especially at the beginning of a season, we have to be alert. But can you imagine, just taste something in the autumn that it grows only on that forest in the world, nowhere else. It's like for you to be in the middle of that forest, ancient forest, you taste it. You want to cry. That's so special to us. And that's why we want to be alert.
27:38Rodolfo Guzman:I mean, yes, someone could say like, oh, poor guys, these chefs are so stressful. It's tension, you know. it's not that you're missing something but it's just to be in focus and the things are very relevant to you as a human because you you're a performer at the end of the day you know this is like driving a formula one you don't want to be a 200 you're going to turn that the car at 300 you want to make it faster it's just you go like that's how i create a dish i dream i feel that's why performance is not for everyone performing can be something serious it's a way of living which is different and we love it that's the truth for our family we're mad for it but then we feel like storm goes away and we feel woohoo you know what it feels like we feel stronger as a team not only as a Felipe, Chris, Kim, Fernando, Benjamin, Hernan.
28:41Rodolfo Guzman:Yes we feel great of course but it's a team we feel like can you see what we're capable to when we're all together pushing together. This is something.
28:56Jane Chambers:His enthusiasm is infectious and before the team knows it they'll be back to planning next season's menu. I know there'll be more notebook jottings, the same giant roll of paper, and long hours in the test kitchen. But exactly what will be served up is still taking shape inside Rodolfo's head. You've been listening to Chilean chef Rodolfo Guzman speaking to me, Jane Chambers, for the documentary In the Studio from the BBC World Service.
29:29you
From the publisher
Pink tomato ice cream decorated with edible poppy flowers feature on the summer menu created by chef Rodolfo Guzman for his celebrated Santiago restaurant Borago. Jane Chambers hears how the menu celebrates native Chilean plants like wild mountain coconuts.
