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Episode #83: Andrea Moscoso Weise

29 mar 2024 · 1 h 5 min. 7 sec.
Episode #83: Andrea Moscoso Weise
Descrizione

http://www.instagram.com/andre_mwmw, the restaurant manager and beverage director of the restaurant http://www.gustu.bo/ in La Paz, Bolivia. Born in the highland town of Cochabamba, Moscoso was trained as a sociologist, and during...

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Andrea Moscoso-Weise, the restaurant manager and beverage director of the restaurant Gustu in La Paz, Bolivia. Born in the highland town of Cochabamba, Moscoso was trained as a sociologist, and during the pandemic created a digital platform there called De Raíz, which connected artisan producers of vegetables, wine, beer and other foods with the public. Later, after a meal at Gustu, having never worked in a restaurant before, she dropped what she was doing and decided to move to La Paz for an internship at the restaurant. When her internship was up and she was about to return to Cochabamba, she was offered a job at the restaurant and she has been there ever since.

In our discussion, we talk a lot about wine. Bolivia has a burgeoning wine scene. You may have heard our interview with Jardin Oculto’s Nayan Gowda, but Bolivia has some incredible wines, especially the ones coming from old vines and criolla varieties. The sommeliers of Gustu have been one of my primary means of being introduced to new Bolivian wines since the restaurant opened. First it was Jonas Andersen, who now actually runs a wine shop called Folkways beside the train station in Croton Falls north of New York City and its wonderful. I went there the other day actually and it’s by far my favorite area wine shop, plus they do nationwide deliveries if you need a a good natural wine purveyor. Then there was Bertil Tøttenborg, who now lives in Brazil. And now Andrea is there and it’s a really exciting moment, so there was lots to talk about her.

We also talk about this pull this particular restaurant has on people. I’ve been going there since Gustu has opened and I have felt it every time I have been there. It has a way of taking someone in and bringing out the best in them. If you ask anyone that has ever worked there will probably tell you that. We spoke with chef Marsia Taha about it in an earlier interview. The restaurant has such a purity in what they are trying to do, in a way that is hopeful and real. And what they do is far more than just a restaurant, but have inspired culinary and human development in Bolivia in everything the long arms of gastronomy touches, and that’s a lot of places.


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Autore Nicholas Gill
Organizzazione Nicholas Gill
Sito www.newworlder.com
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