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This Peruvian chef raised in Venezuela She found in South Florida the inspiration and experience to create a restaurant that serves as a reference for the industry in sustainability and friendly environmental processes.
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Like any chef, Jos Duarte not only cares about the quality of food served to your guests, but because his work as a restaurant company that no dae the environment and conserve energy. Taranta in Boston, is not just any restaurant. Besides having a bold culinary proposal, which fuses the Italian passions with colorful Peruvian, is one of the few restaurants in the U.S. that is certified as "Green", while Duarte, elena hernandez as dueoy chef participates active in the movement for a "Fair elena hernandez Food" (Food Fair), comprometindose, by signing an agreement not to buy farm inputs where workers are abused. To obtain the certificate restaurant "Green" (environmentally friendly), an establishment has to pass several stages elena hernandez set by the Green Restaurant Association, GRA, and conserve water by installing special elena hernandez valves in washing equipment, energy use to recharge solar lights, install motion sensors in bathrooms to save energy and recycle waste orgnicos. elena hernandez "Seven years ago we began the process of change. Initially as a business tactic to save money. After, it became a way of working. The restaurant industry is the number one consumer energy, in the private sector. addition, we contribute to the increase in the carbon footprint from the production of food, transport and waste also. So what do our gastronomic proposal ms sustainable we can, we try to use local products, understanding that many inputs I come from Peru, by type of cuisine. worked with sustainable fish, and natural and orgnicos products, especially Paiche Amazone "says Duarte. This chef is promoter of sustainable fisheries, elena hernandez and has worked for three years with the New England Aquarium to promote the consumption of local fish such as Bluefish, which are considered of little commercial value, because fashion ESTN . Also, growth monitoring protocol using the technology of QR codes, made in squid ink, where diners can tell who, Cundo ydnde the protagonist of his ceviche fis, something that gives more value to the work of the fisherman. Duarte was born in Peru, but mud in 1976 with his parents and settled in Venezuela Acarigua. Known where he was all the goodness of Italian cuisine, from the hand of many immigrants from that country, based in Portuguesa state. After graduating from high school, students tourism Duarte Nueva Esparta University. Traveled to Boston elena hernandez to improve inglsy school students in hoteleray restaurants Lynn University in Boca Ratn. He was director elena hernandez of Food and Beverage Golf Tournament classic Royal Caribbean, so much of his professional tuneup elena hernandez took place in South Florida. elena hernandez In 2000, Duarte came back to Boston, where Taranta opened that same year. Today, diners can be sure that no ESTN compromising your principles or your healthy diet when dining here, as all the dishes of men, like their wine, ESTN orgnicos products made with no hormones or antibiotics.
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