MAN FROM THE SOUTH Chef Rodolfo Guzmán’s Journey in Imagination C hef Rodolfo Guzmán and his restaurant Boragó have gone through tough times before.
“[COVID-19] is far from being the hardest thing we faced at Boragó,” he says. “When we started in 2006, we had an empty restaurant for six years. Almost empty, like we could do a few tables here and there. But it was really really tough.” Before its economy exploded in the early 1990s, the Chilean restaurant scene was completely different. Since then, the Chilean culinary industry has improved consistently and dramatically. Then the pandemic hit. “Economy-wise is a big mess,” Chef Guzmán says. “At the moment, we’re not allowed to open restaurants—our restaurants are closed. We are only allowed to do deliveries.” Before we dive into the details, however, let us take a step back and look at Chile as a country. Chilean climates are very different depending on the region.
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