El Mangroove Resort set the table with a flavorful sustainable gastronomy conversation

Nestled in the lush Costa Rican landscape, El Mangroove Resort, a Marriott Autograph property, is more than refined luxury in a stunning setting. During its second Sustainable Gastronomy conference, the event gave a glimpse into celebrated chefs’ mindsets and left a lasting impression long after the tables were cleared.

The idea of sustainable gastronomy is vital to not only the planet as a whole but also helps chefs to hone their skills. While the bounty of ingredients can come from any corner of the planet, the distance traveled from harvest to plate impacts the flavor. Additionally, environmental changes alter flavor profiles. Stunning vegetables from last year’s harvest may not be as luscious after a deluge of raining months.

While chefs can often find ways to bring out the best flavors in ingredients, they are also the stewards of the food world. They can use their voices to help those who are muted. Their dishes tell stories that have been unwritten. A meal is more than just sustenance for the person consuming the food. It is a connection to the past, present, and future.

During the second annual Sustainable Gastronomy conference at El Mangroove Resort in Costa Rica, various chefs from Costa Rica, Dominican Republic, and Spain presented various topics as well as showcased a multi-course gala dinner. Chefs included Randy Siles, from the host Enjoy Hotels, as well as Kisko Garcia (Choco), Benito Gomez (Bardal), Ramses Gonzalez (CanCook), Mitsutaka Kawata (Sun Taka), and Ines Pae Nin, aka Chef Tita, (MoriSonando).

Each chef presented on a different topic during the conference section. While the topics covered concepts like local sourcing, zero waste, and sustainable practices, one concept united them all. Fostering a connection between the land, culture, history, and future happens in and around the table. Chefs are in a keen position to bring the conversations not only to the diner but also to the community at large.

For example, themes woven into each chef’s topic were the ideas that supporting local producers, protecting the nature that provides our food, and minimizing food waste are vital to all people. It is the chefs’ responsibility to serve diners flavorful, delicious meals but they can educate along the way. A thoughtful conversation should be had before, during, and after the meal.

As more chefs put the concept of sustainable gastronomy front and center on their menu, the idea is no longer a novel concept. Whether it is repurposing scraps into a fermentation or choosing to only use locally sourced fish, the reality is that food with a purpose nurtures both the body and soul.

During each presentation, it was clear that the chefs feel a responsibility to their community. The simple idea that Chef Randy fights for local fisherman to earn a better wage is just as vital as Chef Tita who gives local women a place to showcase their craft support the underlying goals.

While the Sustainable Gastronomy conference was geared more towards the industry and hospitality segment, the ideas apply beyond the professional kitchen. Home cooks can choose to support local producers. It is a simple idea but one that makes a big impact.

Over a single day, each topic gave attendees much to digest. Whether it is a great appreciation of a plant-based menu or the willingness to mentor the next generation, each day can approach a new topic, even if it is just a little taste of the bigger meal.

In the end, the El Mangroove Sustainable Gastronomy lays the foundation for an annual event that deserves to be discussed year after year. The biggest goal with this event is to show measurable change next year, in five years, and beyond. Change will happen. Food will nourish thoes goals one plate at a time.