Interview with Jorge Gaviria founder and CEO of MASIENDA Ep.38
Interview with Jorge Gaviria founder and CEO of MASIENDA
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 38
Check this episode’s blogpost and Youtube version to enjoy extra material about MASIENDA.
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After obtaining a degree in Media, culture and communication at the New York University, Jorge went on to create a Farm to table experience in Italy for youngsters in the Putney students travel programs this pushed hum immediately to pursue one his ultimate passions in life which is food to get a job at Maialino, which is a renown Italian-inspired restaurant at the heart of New York,
But then the opportunity came up for him to join the apprenticeship program at Dan Barber’s Blue Hill at Stone barns, you might remember Chef Barber from the first season of the docu-series Chef’s table (scroll down to see the trailer).
Those experiences prepared Jorge to for working his way backwards in the food production chain after realising that the hyper industrialisation of food production causes an increasingly worrying detachment and lack of connection to heritage food systems that ultimately has a profound and detrimental effect in our food system and ultimately in our consumption habits and health.
Deeply embedded in Jorge’s memory was a trip to Mexico in which food was key to help him connect to his Mexican heritage and it was precisely the quintessential flavour and texture of freshly made corn tortillas that later inspired him to create a company that pays tribute to these traditions and in his words: elevates the everyday tortilla for the next generation of eaters sustained in a farm to tortilla model.
In this interview Jorge shared an incredibly pertinent and much needed analysis about the benefits of going to extreme lengths to educate partners, clients and shareholders, about the environmental, cultural economical ad gastronomical benefits of using Mexican corn to produce and enjoy delicious corn tortillas in the US, we also talked about business building, and the celebration of traditional food ways.
