This week,
Slow Living Radio firstly takes a trip back to Santiago, the Capital of Chile,
to relive some of Sally’s experiences.
Dining at the Singular Restaurant was so memorable we had to invite
General Manager, Sabrina Tettamanti, to bring us her story of Santiago,
particularly the little enclave, Lastarria, where the hotel is located.
Next we
welcome Frans van der Lee and Cindy Lasar of Chef’s Roll to give us the low
down on this very successful and entrepreneurial business, bringing together
chefs from around the globe to share recipes, passions, compete, comingle and
more. A fascinating story.
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| Santiago |
The Singular Santiago is a five-star luxury hotel located in the Lastarria Neighborhood in the heart of downtown Santiago. The hotel was designed specifically to fit seamlessly into this iconic neighborhood, which epitomizes the pride and creativity of the people of Santiago.
The history
and heritage of Chile are important to our owners; they are descended from the
pioneers who traveled to Patagonia to start a new life. One of the reasons they
created The
Singular Patagonia was to help capture the spirit of their homeland. The Patagonian
hotel has since been recognized as among the finest in all of South America, so
they decided to continue the mission by creating a new Singular hotel in
Santiago, to help reflect the proud past of the capital.
Of
course, it was important for the hotel to not only reflect the past, but to
help protect the future, so sustainability
was a major part of the design and construction. In building The Singular
Santiago, technologies were used that reduced water consumption by 20% - 30%,
as well as measures to help reduce heating energy consumption by using an
efficient “wraparound” design to retain internal temperature. Rooms were
designed with low-energy LED bulbs and Master Switch technology to reduce
electricity use.
The Singular
Restaurant is much more than a place to dine: It is a complete sensory
experience. Its cuisine tempts you to travel through our culinary traditions,
inspired by Chile and its different nooks and crannies, produce and modes of
harvesting. The freshness, quality and blend of the ingredients are the star
players.
The details in the
restaurant’s design create an attractive setting that awakens all other senses:
antique candelabras, folding screens between tables, an unusual floor style,
finely tapestried and delicate furnishings, all conceived to amaze you with a
perfect blend of cuisine, elegance and sophistication.
About Lastaria
Located on the northeast side of Santiago,
Lastarria
is a classic area loaded with history and culture. Its urban development began with the building
of the Veracruz Church in the middle of the 19th century. However, its
consolidation lies in the early days of the 20th century with the redevelopment
of Santa
Lucia Hill and the construction of Parque Forestal
and the Museum of Fine Arts.
In 1997, Lastarria was declared a “Zona Tipica” (typical zone), which brings with it strong protection and preservation of its architectural heritage. During this period, the Plaza Mulato Gil was created, which is home today to an antique and book fair.
Lastarria is an oasis inside bustling downtown Santiago where culture and entertainment converge in a captivating mixture of art, literature, music, film, theater, gastronomy and design.
Frans van der Lee,
Co-founder and President COO
Cindy Lasar,
Director of Strategic Partnerships,
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| Frans van der Lee (left), Thomas Keslinke and Cindy Lasar |
The founders of Chef’s Roll have always been passionate
about food and the culinary industry, but it was only recently that they made a
rather surprising discovery: the quality of a chef’s online presence almost
never matched the quality of their cooking. Working chefs often didn’t have the
time or budget to create a customized web portfolio, and existing job sites
didn’t have the tools to bring a chef’s unique skillset and experience to life.
To solve this widespread problem, Chef’s Roll was born.
As professional chefs know, a “chef’s roll” is another
name for a knife roll, the one thing that chefs take with them from job to job.
ChefsRoll.com is also designed to travel with a chef throughout a career, a
single curated destination that evolves with them to reflect their style, job
history, and professional accomplishments.
As the founders met with seasoned chefs, they found that
only a small fraction of even top tier chefs had websites, let alone a really
well-designed place that could hold the awards, press, and story of their
careers. Working with the head chef in every kitchen is an entire team of
culinary artists, and Chef’s Roll is eager to pull back the curtain and help
these careers grow too. Many chefs also volunteer countless hours at charity
events and Chef’s Roll allows them to capture that sweat equity as an online
record through photos and video, links to press and testimonials from
organizers.
Chefs are always looking to advance and explore new
opportunities, and Chef’s Roll allows them to be “road ready” when the right
opportunity presents itself. Chef’s Roll is not just a place for those
currently looking to make a move, however, you can use Chef’s Roll as a place
to promote your restaurant and fill up an online trophy case of awards,
accolades, and other history that might otherwise remain unseen. Chef’s Roll
provides functionality to upload a restaurant’s logo and links to websites and
social media. They are working on partnering with culinary schools and the best
restaurants in the world to put together the best job and stage
(apprenticeship) board the industry has ever seen. Boring emailed resumes will
be a thing of the past, and gorgeous, dynamic chef profiles will be the new
standard for connecting culinary talent.
“Presentation is everything” is just as true for us as it
is for chefs, and our mission is to advance the culinary profession by helping
to promote the chefs that make it all possible. From Executive Chefs to
culinary students, Chef’s Roll welcomes you to the table. Join our culinary
community and open a world of opportunity.
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Chef Jeff Mosher and Chef Chris Stillwell ready the judges' plates.
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