Grains of wisdom: Insights into the minds of top chefs—A synthesis of expert interviews and literature

Abstract

This study explores Andean grains in contemporary gastronomy, identifying innovative applications and their socio-ecological implications. Through a mixed-methods approach, we conducted descriptive analysis of expert interviews with leading chefs across twelve countries and synthesized relevant scientific literature. Linguistic pattern analysis revealed regional variations in grain utilization, preferred companion ingredients, and preparation techniques.

Our research documented culinary innovations including Jordan Kahn's "Liquid Sable Cookie," Virgilio Martinez's quinoa leaf mille-feuille, Mugaritz's "Living Cannelloni," and Marsia Taha's quinoa butter. Additionally, the study conceptually reframes Andean grains through multiple functional lenses as: seeds, protein sources with Maillard reaction potential, fermentation bases for safer infant porridges, and structural components in gels and thickeners. Notably, grains could replace synthetic thickeners in professional kitchens, aligning with emerging research on the varied impacts of synthetic hydrocolloids on gut health. We discovered understudied varieties such as quinoa chullpi, which lacks representation in scientific literature, amaranth's unique ability to create sauces without skins, and grains' potential to transform into luxurious butter alternatives.

By documenting chefs as scientific storytellers, we demonstrate how they translate agricultural biodiversity into sensory experiences, bridging the scientific community with the public. Ultimately, the research emphasizes direct farmer-chef-consumer relationships in supporting grain diversity, addressing nutrition challenges, enhancing climate resilience, and preserving cultural and agricultural heritage.