CRUDO

BORN IN BALCARCE, PROVINCE OF BUENOS AIRES, ARGENTINA. SELF-TAUGHT COOK, RESEARCHER AND MUSICIAN. HE INHERITED FROM HIS MOTHER THE LOVE FOR COOKING AND FROM HIS FATHER THE RESPECT FOR THE LAND, FOOD AND ITS TRADITIONS.

STUDIED BIOLOGY, SPECIALIZING IN METABOLIC PROCESSES RELATED TO FOOD. FROM THAT MOMENT ON SHE BEGAN A LONG CAREER OF RESEARCH AND EXPERIMENTATION IN VARIOUS CUISINES AND DISCIPLINES RELATED TO THE HEALTH OF PEOPLE AND THE PLANET. IN BS. AS. SHE IS PART OF THE FIRST ORGANIC GASTRONOMIC PROJECTS, PROMOTING SUSTAINABILITY AND FAIR TRADE. NEEDING A SPACE TO DEVELOP HER NEW IDEAS, IN 2006 SHE DECIDES TO OPEN HER HOME. GIVING LIFE TO KENSHO. ONE OF THE FIRST CLOSED-DOOR RESTAURANTS IN THE CITY OF BUENOS AIRES, ATTRACTING THE ATTENTION OF MEDIA SUCH AS "NEW YORK TIMES" AND "WASHINGTON POST", AMONG OTHERS.

MÁXIMO IS INVITED BY SLOW FOOD TO PARTICIPATE IN THE GREAT NETWORK OF TERRA MADRE NETWORKS, REPRESENTING ARGENTINA. FROM HIS INNOVATIVE CUISINE ARISES THE NEED TO SHARE KNOWLEDGE WITH COLLEAGUES AND DINERS. HE DEVELOPS AN EDUCATIONAL WORK THAT NOT ONLY CROSSES THE KITCHEN, BUT ALSO MULTIPLE ASPECTS RELATED TO IT:

"A GOOD CHEF MUST BE CONNECTED TO HIS ENVIRONMENT, HIS PRODUCTS AND HIS HISTORY TO BE A RESPONSIBLE ACTOR IN HIS TIME".

THAT IS WHY HE DECIDED TO OPEN HIS LABORATORY AND CREATE ESTUDIO CRUDO, AN INTERDISCIPLINARY EDUCATIONAL SPACE AIMED AT BOTH DINERS AND GASTRONOMIC PROFESSIONALS. FROM CRUDO HE GIVES LECTURES, ADVICE, PRODUCT DEVELOPMENT, CLASSES, BOOKS, AND ACTIVELY PARTICIPATES IN THE LOCAL AND INTERNATIONAL GASTRONOMIC AND EDUCATIONAL SCENE.