VOICED : Whats for dinner Seaweed at Chiles top restaurant

Rodolfo Guzman, a Chilean chef, finds inspiration in local ingredients like fish, algae, and sea strawberries. At his restaurant Boragó, he experiments with dishes inspired by Mapuche cuisine, adapting them to seasonal ingredients. Chile is experiencing a culinary revival, with chefs valuing traditional and local products. Boragó has gained international recognition, ranking second-best in Latin America in 2015.

What raw materials does Rodolfo Guzman use for his culinary creations?

How does Guzman incorporate indigenous Mapuche cuisine into his dishes?

What is the significance of the phrase 'when you cook, someone harvests' in the context of Guzman's philosophy?

In what ways has Chilean gastronomy been rediscovered according to the text?

What achievements has Boragó restaurant accomplished in recent years?