Very good morning my name is
clandestine
I am marco antonio as the CCAs and
we will tell you a little story
My life will be related in
then at the end with the proposal
gastronomical we are doing
I am a member of eight people in a
Aymara family of origin which has
migrated from the countryside to the city and we
We have settled in the area in Cotahuma
which currently alive and lived
much of my life living in the
periphery in the streets has also
stigmata yy good codes the
economic necessity has been ba
always present in my family
which has made such a union there is a
yy Union has strengthened itself not me
According much that all my brothers
because we had to be devoting some
some have activities outside the cole
schools to provide an
little home
between my among my things there that I
It was since I was little it will
I remember when I sold a lot
fresh and have that interaction
be selling 5 liters of
fresh boiled apple people who
each person tell if I want one,
with each sp quoted you took
Arrivals joy in the heart
it may be interesting not the second
experience I’ve had it be
The car wash is an experience
He has given me one of the most
has marked my life in which I
I was 13 and particularly has marked
much of the stigma that had
then good and it follows
having regard to discrimination
not when you when you have to
cover your face when you have to
Remove the identity for cover for
you do not recognize in this regard
behind
as and discrimination in
our society and that and another
my facets is the subject of when I was
clown out the other side to be
clown because I think it has been one of
most of the trades most
alegrones nicest I’ve had in
my life and nothing after youth
a neighborhood with a lot of friction and what
This entails not then have to
From my 13 years
Street has begun to make much
in my life and what I assumed it
because he had and thinking 13
years was the same sense of grievance
of nonconformity that I had
I think that gangs at the time and
at any given time also has
something positive to positive also
is the claim that had the
society not everything that existed
especially in the periphery not good
I speak of course of my temporality
Now that is something else I do not know
then he begins to grab a
little rhythm to the study as a
what little street a little
section all that and I start to abocar
to study what me going me
I was going to like much not to like
I feel I have a lot of time and
fortuitously race meeting
gastronomy and especially the kitchen and
I am meeting at a time where I think
but others needed to change needed
things and I’ll never say I’m not
I cook because my grandmother inspired me
or because from Chiquito I wanted to be
cook healthy
I like to eat I like to eat
much my favorite dish is the requirement
fideo
but hey I’m not going to say that
I have a inspiration more than anything else
there and that’s how I
encounter with the kitchen so
fortuitous beginning to study and and me
love and love me above all
because it gives me that that caress me back
to be a child again because I dazzles
those little things that when you feel these
emotions
those that can generate new lives in
your head that imagination you you
that is reborn as when it was
tiny
then that’s what I like not me
I put a full kitchen
science education and parents me
He is speaking after two years but good
It is that I was not devoted itself much and delivered
full one hundred percent of my
cooking time studying work
kitchen to see especially on kitchen
so on and so then I
forming there is a very professional profile
Stereotype I giving my time
It integrated many years and what will
Clearly I am going to back me
Racehorse not where all
I wanted to know the product
maximum work on the technical
to produce elaborations
dazzle people do not then
It was my goal I was not going aa everything
it inside me within that time
I think some things I remember is
I was working and how many
Sometimes it starts out very early and very
Later over 12 hours 14 16 18
job
It was Mother ‘s Day and clear
Here the Mother ‘s Day is more than
Christmas and New Year not and cooks
we know
then I went to work at three
In the morning I was executive chef at a
five – star hotel in the city of
Santa Cruz
and of course had a double stress because
He had the responsibility to take
all working breakfast and the
lunch or dinner because everything was
designed everything is designed so that
everything is an experience not then
It had to tell
set but tired of all that kind of
process for nothing started working
six in the morning we are going we will
and let and plays like that at five
Evening begins to touch my phone
but ringing and ringing and ringing it
had vibration and clear was a day
where no one could call key because
It was a special day where he was involved
not at work
and of course all the people who were my
knew about that day because no
I could call that is not strong days
They not even answered the phone
because it was on mine then they are
birds or nothing did anything and everything everything
angry said to know who is
He grabbed the phone calling not and was
my mother and all that comes
said if any that I can not answer
and you know I can not answer you put
not at work then nothing follows
I am playing and say that I will answer
something will have happened before and I say call
that happens and all that tells me my
mother says son are well yeah
Yes mom called you after
except for work details in my day
allow more free calls you and me
and says all he wanted good
know if he was town until I go to my
home that day and of course I’m fighting
and fighting was and how good it
wearisome day I do not know not me
I start remembering begins and tell my
Mom called me and fall clear that
It was the day of the mother had not been
cooking and had been giving everything and
I had not heard that my mother
They are calling for after the
question was or are well did not you
is not called to find out what
I was doing and I think that from
hence a little mirror I
had or reflection that I was in that
and then there was good if my
career as he happened to make a
MA in Europe and after being
in good restaurants and five hotels
Bolivia stars here because I’m
do as my experiences in
Michelin star restaurants
most restaurants are the best
The world’s most awarded no
who has a job especially in
technical demands and discipline over
all
Well up there
27 years taking two awards
Nacional level
my creative cuisine based on the
Bolivian products especially the
region where I live because the altiplano
I felt I was on track but
but of course you arrive after thine
sahara if your ajayus they are going
He is shaking his head and then tell me there
it’s really because he was doing
something wrong and I realize on a trip the
2012 in the Olympics of Art
London where he participated with kitchen and
what dazzles me is to see so many people
intelligent intense working young
all artists fighting and giving their full
while giving all your money your
His love passion vocation is not a way
life but no longer behind the back of
an ego and not behind the back of a
Company not then the stereotype
completely changed everything and broke
That’s when I really realize
I had been doing a lot
not bad things and above all that all
the platform had already been
Armando because I caused more hollow each
Once these gaps were the things that
They did not make me happy not the same sense
of knowing that I have to be going
from a peripheral area all
days
tarata to reach an area
residential with a trip of more than one
time in the same city to work
a powerful beautiful dazzling site
every night and then return to the
same house and the same space broke me
why because he had left all those
beautiful things
all that childhood all that youth
all those spaces for me
did not then I’m happy
looking Nissim
I feel like that’s what I’ll do
how we can change and my
training and had and have not
kitchen with great discipline
much technique worked much 12
and strong minimum hours and then he
other side not being he is want to continue
still the same guy who wants to sell
refreshments want to talk about the
Discrimination happens with people
from areas of neighborhoods
Peripheral happens with this system
that where there is actually many
not many options to leave unless
you get lucky a lot wrist or
not a lot of money
So what do we do what
I’m thinking and find me
same and in that search for in the
I find a very nice project
which he and I have spent four years
My life is it
This little book is the flavor
Clandestine that the title says one
cuisine that goes beyond recipes
I think it’s a very humble job where
many people have collaborated
multi-disciplinary
but mostly the background of this was
tell stories to tell stories of the
If the creative process of
elaborations of the dishes but
how we can think of like or what
start time or you can start the
creativity
then the book is mostly about
everyday stories of a person
ordinary and no one paseño more
a few stories not of a top
Chef
then I think that was powerful for
I was able to get the book has
but managed to share this work
then other things will not come and
It was how good we have
restaurant because we decided that when
we are in Bolivia
We will not do
down in a restaurant and we will be
We work in a hotel because we will
generate our own activities
then how we do and we have no
We do not have a hotel restaurant not
We have a point of sale
How do these recipes
these dishes that these stories
This gives rise to count and two projects
important and tells me want to share
born the first project is the song
read that as its name says , is because
the beginning and sees so good
It means other things too but
Kandol good then the cas
specifically what we do is to make
tasting menus where we carry the
people viewpoints iconic spaces
public places etc. especially
Savor people to one
kitchen offers you a dialogue not
only flavors but proposes you
a kitchen that makes you see reality
current of what is happening in peace
Obviously we are working with
same flavors products subject
technical but our interest is
speak no
and beyond that people eat at that
super romantic look to see or be
eat and see the city
beyond that intentionality
Cascando is that people will discover or
you discover these cotidianidades those
beautiful things that are important and those
which they are everyday that
we do not serve or do not give
Ball then that’s not a Candomble
From this was born the second project
that we do the best street
dish or we believe is the dish
more accomplished the first project is
the case when reading
and we carry it for free at
Popular areas of peace the highest good
we have been in other cities
Bolivia also but mostly our
our zero point is this peace
and high
then we do that lead to
free dishes that have that
concept that dialogue that goes from the
product knowledge
proposal on nutrition
application of technical work and
all see everything we’re talking not
all that can lead to what
nicer to me what you can
mean the product for us
because the street is not a place
stigmatized by dirty that you’re
sick they’ll steal etc.
and so they are not all negative or more
or less negative and almost everything is
on the street not then it seems
super super interesting and necessary
to intervene the streets and do something
purposing them because they really
the streets of us
besides your house it is not and after that
this system after leaving home and
is get money get money get money
will go everywhere and your site is a
consumerist we not but believe system
yet that the street like
transit space is fine but
It can also serve as space
leisure can serve as a
space where we can be quiet
then it is necessary to think
intervene in the streets to
do something positive because we
We covered our faces on all that for no
take away the identity one on one in
moment where gastronomy for
sa side magnifi the subject of the chef and
then the other side because
really good balaclava
pitifully in other countries
It means nothing else but here means
no discrimination mean these
people are removed as identity
the washes are swallowed or all
collecting garbage
and other trades does not mean
claims means especially
revolution
then it is necessary to perform
such actions in no way
free
incognito we do and especially
We do not make any kind of propaganda
because we are not spending any
cards or saying not follow Portal
page or come to our restaurant
not all and why we do it clear
because with this we will not change the
world is an idea and that’s
We will not change anything but if you
want is this claim on the one hand
issue that has food policies
in education of people
because we feel that we do not we are
There will be free to schools
will actually cross where
enters food education but
popular education not there and if
There is no they are practicing
then what happens is that we
we grow
we do not know how we’re going to eat us
we know we choose not to choose for by
inertia but when we have
the power of decision
that freedom will be because really
know this is right and this is wrong
and everyone will already have their free
will and make the decision that
He wants but especially if we
a food education
I’m pretty sure that would come
very beautiful projects for our
community really still
we have good products and can
eat very cheap and very good quality
not the tiny kitchen as explained the
We brought the little kitchen is good now
my desk no longer cook it from
about a year ago but this kitchen
He has made the book in this kitchen has
made several Cascando has been cooked them
He has made several are streets
then of course today we have
designed in my house a workshop
where we have at hand a
practically all resources
to produce the preparations
but initially we started well
because we have believed
that that at the time that
you decide to do things you have to
not start do not have to be waiting
banana I have to have a
restaurant
I have to have this I have to have
these resources today is not itself
miss collectively have a
equipment that than those who
possess great restaurants where
where you have a technology
where we can be more accurate and where
we can have a more accurate technique
for products but I think there is a
counterweight in value and intentions
we have then for that
thank the whole team
with such well that we are
here right now working from
Cotahuma from the periphery to the
periphery for people who interests us
then I do not think that’s our
staging as clandestine flavor
I’m not just me
today if not many
people are the cooks are
Photographers are people who say it is
records and edits the videos are
people literata artists we
They criticize that we provide are
lay people who give our
job
knowing then that’s great tribes
[Applause]
clandestine
I am marco antonio as the CCAs and
we will tell you a little story
My life will be related in
then at the end with the proposal
gastronomical we are doing
I am a member of eight people in a
Aymara family of origin which has
migrated from the countryside to the city and we
We have settled in the area in Cotahuma
which currently alive and lived
much of my life living in the
periphery in the streets has also
stigmata yy good codes the
economic necessity has been ba
always present in my family
which has made such a union there is a
yy Union has strengthened itself not me
According much that all my brothers
because we had to be devoting some
some have activities outside the cole
schools to provide an
little home
between my among my things there that I
It was since I was little it will
I remember when I sold a lot
fresh and have that interaction
be selling 5 liters of
fresh boiled apple people who
each person tell if I want one,
with each sp quoted you took
Arrivals joy in the heart
it may be interesting not the second
experience I’ve had it be
The car wash is an experience
He has given me one of the most
has marked my life in which I
I was 13 and particularly has marked
much of the stigma that had
then good and it follows
having regard to discrimination
not when you when you have to
cover your face when you have to
Remove the identity for cover for
you do not recognize in this regard
behind
as and discrimination in
our society and that and another
my facets is the subject of when I was
clown out the other side to be
clown because I think it has been one of
most of the trades most
alegrones nicest I’ve had in
my life and nothing after youth
a neighborhood with a lot of friction and what
This entails not then have to
From my 13 years
Street has begun to make much
in my life and what I assumed it
because he had and thinking 13
years was the same sense of grievance
of nonconformity that I had
I think that gangs at the time and
at any given time also has
something positive to positive also
is the claim that had the
society not everything that existed
especially in the periphery not good
I speak of course of my temporality
Now that is something else I do not know
then he begins to grab a
little rhythm to the study as a
what little street a little
section all that and I start to abocar
to study what me going me
I was going to like much not to like
I feel I have a lot of time and
fortuitously race meeting
gastronomy and especially the kitchen and
I am meeting at a time where I think
but others needed to change needed
things and I’ll never say I’m not
I cook because my grandmother inspired me
or because from Chiquito I wanted to be
cook healthy
I like to eat I like to eat
much my favorite dish is the requirement
fideo
but hey I’m not going to say that
I have a inspiration more than anything else
there and that’s how I
encounter with the kitchen so
fortuitous beginning to study and and me
love and love me above all
because it gives me that that caress me back
to be a child again because I dazzles
those little things that when you feel these
emotions
those that can generate new lives in
your head that imagination you you
that is reborn as when it was
tiny
then that’s what I like not me
I put a full kitchen
science education and parents me
He is speaking after two years but good
It is that I was not devoted itself much and delivered
full one hundred percent of my
cooking time studying work
kitchen to see especially on kitchen
so on and so then I
forming there is a very professional profile
Stereotype I giving my time
It integrated many years and what will
Clearly I am going to back me
Racehorse not where all
I wanted to know the product
maximum work on the technical
to produce elaborations
dazzle people do not then
It was my goal I was not going aa everything
it inside me within that time
I think some things I remember is
I was working and how many
Sometimes it starts out very early and very
Later over 12 hours 14 16 18
job
It was Mother ‘s Day and clear
Here the Mother ‘s Day is more than
Christmas and New Year not and cooks
we know
then I went to work at three
In the morning I was executive chef at a
five – star hotel in the city of
Santa Cruz
and of course had a double stress because
He had the responsibility to take
all working breakfast and the
lunch or dinner because everything was
designed everything is designed so that
everything is an experience not then
It had to tell
set but tired of all that kind of
process for nothing started working
six in the morning we are going we will
and let and plays like that at five
Evening begins to touch my phone
but ringing and ringing and ringing it
had vibration and clear was a day
where no one could call key because
It was a special day where he was involved
not at work
and of course all the people who were my
knew about that day because no
I could call that is not strong days
They not even answered the phone
because it was on mine then they are
birds or nothing did anything and everything everything
angry said to know who is
He grabbed the phone calling not and was
my mother and all that comes
said if any that I can not answer
and you know I can not answer you put
not at work then nothing follows
I am playing and say that I will answer
something will have happened before and I say call
that happens and all that tells me my
mother says son are well yeah
Yes mom called you after
except for work details in my day
allow more free calls you and me
and says all he wanted good
know if he was town until I go to my
home that day and of course I’m fighting
and fighting was and how good it
wearisome day I do not know not me
I start remembering begins and tell my
Mom called me and fall clear that
It was the day of the mother had not been
cooking and had been giving everything and
I had not heard that my mother
They are calling for after the
question was or are well did not you
is not called to find out what
I was doing and I think that from
hence a little mirror I
had or reflection that I was in that
and then there was good if my
career as he happened to make a
MA in Europe and after being
in good restaurants and five hotels
Bolivia stars here because I’m
do as my experiences in
Michelin star restaurants
most restaurants are the best
The world’s most awarded no
who has a job especially in
technical demands and discipline over
all
Well up there
27 years taking two awards
Nacional level
my creative cuisine based on the
Bolivian products especially the
region where I live because the altiplano
I felt I was on track but
but of course you arrive after thine
sahara if your ajayus they are going
He is shaking his head and then tell me there
it’s really because he was doing
something wrong and I realize on a trip the
2012 in the Olympics of Art
London where he participated with kitchen and
what dazzles me is to see so many people
intelligent intense working young
all artists fighting and giving their full
while giving all your money your
His love passion vocation is not a way
life but no longer behind the back of
an ego and not behind the back of a
Company not then the stereotype
completely changed everything and broke
That’s when I really realize
I had been doing a lot
not bad things and above all that all
the platform had already been
Armando because I caused more hollow each
Once these gaps were the things that
They did not make me happy not the same sense
of knowing that I have to be going
from a peripheral area all
days
tarata to reach an area
residential with a trip of more than one
time in the same city to work
a powerful beautiful dazzling site
every night and then return to the
same house and the same space broke me
why because he had left all those
beautiful things
all that childhood all that youth
all those spaces for me
did not then I’m happy
looking Nissim
I feel like that’s what I’ll do
how we can change and my
training and had and have not
kitchen with great discipline
much technique worked much 12
and strong minimum hours and then he
other side not being he is want to continue
still the same guy who wants to sell
refreshments want to talk about the
Discrimination happens with people
from areas of neighborhoods
Peripheral happens with this system
that where there is actually many
not many options to leave unless
you get lucky a lot wrist or
not a lot of money
So what do we do what
I’m thinking and find me
same and in that search for in the
I find a very nice project
which he and I have spent four years
My life is it
This little book is the flavor
Clandestine that the title says one
cuisine that goes beyond recipes
I think it’s a very humble job where
many people have collaborated
multi-disciplinary
but mostly the background of this was
tell stories to tell stories of the
If the creative process of
elaborations of the dishes but
how we can think of like or what
start time or you can start the
creativity
then the book is mostly about
everyday stories of a person
ordinary and no one paseño more
a few stories not of a top
Chef
then I think that was powerful for
I was able to get the book has
but managed to share this work
then other things will not come and
It was how good we have
restaurant because we decided that when
we are in Bolivia
We will not do
down in a restaurant and we will be
We work in a hotel because we will
generate our own activities
then how we do and we have no
We do not have a hotel restaurant not
We have a point of sale
How do these recipes
these dishes that these stories
This gives rise to count and two projects
important and tells me want to share
born the first project is the song
read that as its name says , is because
the beginning and sees so good
It means other things too but
Kandol good then the cas
specifically what we do is to make
tasting menus where we carry the
people viewpoints iconic spaces
public places etc. especially
Savor people to one
kitchen offers you a dialogue not
only flavors but proposes you
a kitchen that makes you see reality
current of what is happening in peace
Obviously we are working with
same flavors products subject
technical but our interest is
speak no
and beyond that people eat at that
super romantic look to see or be
eat and see the city
beyond that intentionality
Cascando is that people will discover or
you discover these cotidianidades those
beautiful things that are important and those
which they are everyday that
we do not serve or do not give
Ball then that’s not a Candomble
From this was born the second project
that we do the best street
dish or we believe is the dish
more accomplished the first project is
the case when reading
and we carry it for free at
Popular areas of peace the highest good
we have been in other cities
Bolivia also but mostly our
our zero point is this peace
and high
then we do that lead to
free dishes that have that
concept that dialogue that goes from the
product knowledge
proposal on nutrition
application of technical work and
all see everything we’re talking not
all that can lead to what
nicer to me what you can
mean the product for us
because the street is not a place
stigmatized by dirty that you’re
sick they’ll steal etc.
and so they are not all negative or more
or less negative and almost everything is
on the street not then it seems
super super interesting and necessary
to intervene the streets and do something
purposing them because they really
the streets of us
besides your house it is not and after that
this system after leaving home and
is get money get money get money
will go everywhere and your site is a
consumerist we not but believe system
yet that the street like
transit space is fine but
It can also serve as space
leisure can serve as a
space where we can be quiet
then it is necessary to think
intervene in the streets to
do something positive because we
We covered our faces on all that for no
take away the identity one on one in
moment where gastronomy for
sa side magnifi the subject of the chef and
then the other side because
really good balaclava
pitifully in other countries
It means nothing else but here means
no discrimination mean these
people are removed as identity
the washes are swallowed or all
collecting garbage
and other trades does not mean
claims means especially
revolution
then it is necessary to perform
such actions in no way
free
incognito we do and especially
We do not make any kind of propaganda
because we are not spending any
cards or saying not follow Portal
page or come to our restaurant
not all and why we do it clear
because with this we will not change the
world is an idea and that’s
We will not change anything but if you
want is this claim on the one hand
issue that has food policies
in education of people
because we feel that we do not we are
There will be free to schools
will actually cross where
enters food education but
popular education not there and if
There is no they are practicing
then what happens is that we
we grow
we do not know how we’re going to eat us
we know we choose not to choose for by
inertia but when we have
the power of decision
that freedom will be because really
know this is right and this is wrong
and everyone will already have their free
will and make the decision that
He wants but especially if we
a food education
I’m pretty sure that would come
very beautiful projects for our
community really still
we have good products and can
eat very cheap and very good quality
not the tiny kitchen as explained the
We brought the little kitchen is good now
my desk no longer cook it from
about a year ago but this kitchen
He has made the book in this kitchen has
made several Cascando has been cooked them
He has made several are streets
then of course today we have
designed in my house a workshop
where we have at hand a
practically all resources
to produce the preparations
but initially we started well
because we have believed
that that at the time that
you decide to do things you have to
not start do not have to be waiting
banana I have to have a
restaurant
I have to have this I have to have
these resources today is not itself
miss collectively have a
equipment that than those who
possess great restaurants where
where you have a technology
where we can be more accurate and where
we can have a more accurate technique
for products but I think there is a
counterweight in value and intentions
we have then for that
thank the whole team
with such well that we are
here right now working from
Cotahuma from the periphery to the
periphery for people who interests us
then I do not think that’s our
staging as clandestine flavor
I’m not just me
today if not many
people are the cooks are
Photographers are people who say it is
records and edits the videos are
people literata artists we
They criticize that we provide are
lay people who give our
job
knowing then that’s great tribes
[Applause]
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