The New Yorkerのインスタグラム(newyorkermag) - 4月4日 05時09分

When the Danish food entrepreneur Claus Meyer opened Gustu in 2013, he wanted to train a generation of cooks who would educate their communities and redefine the way Bolivians perceive traditional ingredients. A network of schools affiliated with the restaurant teaches basic kitchen skills and identifies talented cooks. It has nearly six hundred students. Read Carolyn Kormann’s “The Tasting-Menu Initiative” on newyorker.com. Photograph by @benlowy.

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