Newsletter April
World Book Day: Colombia, cocina, tradicion i cultura & Alliance Cookbook
Currently, most of bookstores in Colombia
sell cookbooks. Colombia, cocina, tradicion
i cultura is not only a recipe book! It aims
to transmit theoretical information about
traditional cuisine and its links with
Colombian history. Until now, any
theoretical text speaking about this topic
has been written. Chef Luis Martinez, teacher at Instituto
Mariano Moreno, decided to publish this book to make up
for a lack of information on this reality.
Within the 226 pages, Colombia, cocina, tradicion i cultura
emphasizes and comments some particularities and
important facts that happened in the country during
specific time and which had impacts on today’s cuisine.
Chef Luis Martinez aims to promote cultural heritage as a
richness that must be preserved. Written in Spanish,
articles go discover history of the country, its regions and
typical products. This book is a work of art, with a unique
style, corresponding to the market expectations.
The Worldwide Alliance and its 15
partners have gathered the “very best” of
their gastronomy in a reference book
named The Cookbook of the Institut Paul
Bocuse Worldwide Alliance.
2 Kg
2 ½ year of work
10 countries
80 recipes
242 pages
40 €
This multilingual book makes discover the culinary and
cultural richness of 10 countries, its habits and customs, a
range of local products as well as 80 associated recipes.
Each page is written in the mother tongue of the country
and translated in English. The cookbook represents
tradition and culture from a culinary perspective, the
heritage of each country to be transmitted to the next
generation. A truly call to travel for gourmands and food
passionate !
Success Story: Taro Iwakoshi
Passionate about food, Taro Iwakoshi chose to learn and study cuisine when he was a child. He started
working in Japanese restaurants while attending evening classes. Then, he went to China and worked in
different hotel-restaurants to discover Chinese cuisine and get some experience. Graduate of HYOEI
(Japan), he aimed to improve himself and be hired in a French restaurant. After three years in London,
he flew to Lyon and enrolled in the Worldwide Alliance student session in 2011. During four months, he
discovered French gastronomy, acquired specific skills and met new people.
What did the Summer Program of the Worldwide Alliance bring and give you?
T. The Alliance Program brought me the basic knowledge and techniques of French cuisine, but it was also an opportunity
to work in France. This experience was useful for my future and confirmed my motivation to start working in the country.
Today, basics acquired during my formation at Institut Paul Bocuse helps me creating new recipes.
In few words, how would you summarize this culinary experience?
T. This culinary experience was all I needed to become a French cooker.
After having participated to the Alliance program, Taro decided to stay in France and looked for a job position. Thanks to
Institut Paul Bocuse connections, he was hired by Julien Gautier – owner and chef of two restaurants located in Lyon. During
3 years, Taro put in practice his skills and vision of food in M Restaurant, before to take the opportunity to become chef in
Le Bouchon Sully. Every week, Taro elaborates the menu. He creates dishes according to products, seasonality and feeling.
But his favorite recipe will remain the Pigeon en Croûte sauce Porto tasted at Institut Paul Bocuse for the first time.