Sangue na guelra – “Young Chefs with Guts” is not only an event: it is an attitude, it is a way of being, it means a strong will for learning as well as courage to take risks and create.This initiative evokes the work, dedication, inspiration and creativity of young top chefs, who work together with major references in Portuguese and international cuisine or else in its own name.
Five years of Blood n’Guts. Hours and hours of conversations with gastronomes, producers, investors, kitchen staff, maître d’s and chefs, as well as well-known names and rising stars of the unstoppable Portuguese and international gastronomic scene. A certitude stands out from everything we have experienced and shared, from all our questions: traditional Portuguese cuisine is rich and whole, and the detailing of its legacy is thorough. Oftentimes, we wonder: What’s next? What kind of cuisine are we going to do now?
Five unforgettable years and what stands out the most is the appetite for more sharing, union and team work; something we have found in different kitchens all over the country and a will so often expressed by our guests. Therefore, challenging some of the most brilliant and creative Portuguese chefs to work together addressing some emblematic trends of our gastronomy and then presenting them at this symposium was a natural consequence of the process. And the enthusiasm with which they all embraced the challenge has confirmed the relevance of the idea.
But we wanted to go even further.
Because we believe it makes every sense to encourage a union around Portuguese cuisine, binding the whole gastronomic community, including chefs, producers, investors, gastronomes, journalists, researchers, artists and consumers; we believe that every Portuguese person has the right to be informed about a conscious and quality food diet; and it’s in our hands to share the knowledge, protect our traditions and inspirit changes that will promote this common goal.
It was from this movement, this vigorous debate that many others have also been promoting over the years, that the Portuguese Cuisine Manifesto 0.0 emerged, a document that intends to set common denominations for a cuisine that speaks many languages, because it is alive and always open to the world, but doesn’t lose sight of its identity. This is the Manifesto that we invite you to read and to subscribe, if you agree with its principles. However, to subscribe to this document means to make a commitment and to fight for its materializations in our homes, schools, kitchens, services, associations — in our community!
This Manifesto was presented on Sangue na Guelra, 5th of May 2017
MANIFESTO FOR THE FUTURE OF PORTUGUESE CUISINE
1. We are proud of our country and our gastronomic tradition, and we recognize the richness of the identity of Portuguese cuisine!
2. Our gastronomic identity is in our roots, being the groundwork for all cooks — it is the reflection of our territory but also of the peoples and cultures that were involved in this identity, from centuries ago to the present day, contributing to its richness and diversity.
3. We promote the freedom to create and explore new paths, new dishes, new flavors.
4. We believe that the act of cooking is more than the search for good taste. Cooking is something cerebral, interventional, creative, subversive.
5. Creativity cannot be an end in itself; it must be conscious, informed and it should express a new contribute for our cuisine.
6. We use technique to enhance the individual language of each and every one of us as a cook, respecting a sustainable food philosophy that values the national gastronomic identity.
7. We respect the seasonality of products and the biodynamic cycles of Nature.
8. We encourage the responsible and sustainable consumption of animal products and species from land and sea.
9. We demand the right for children to know the identity of our cuisine and to learn how to cook tasty, healthy and quality food: this is as important as learning how to read and write!
10. We recognize the value of small producers and autochthonous products locally produced, while promoting the sustainability of production methods and recovering forgotten but often differentiating products from our country.
11. We challenge all cooks, consumers, producers, suppliers, entrepreneurs, journalists, researchers, critics, artists, thinkers, to act as agents of change and promotion of the Portuguese cuisine!