Sol Peretti


WHAT IS YOUR FAVORITE BREAKFAST?

I’m not used to eating in the morning, but if it is a special occasion I would choose Benedict eggs 😋

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Of course, my grandma used to prepare the most amazing pancakes with dulce de leche, and I still make them today. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I would love to have the ability to play an instrument, mostly the piano. 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Since I was a little girl I always knew that I wanted to cook, but if I had to choose something else, It would be anything related to travel.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I’m not really an expert in French pastries, but I would love to learn how to make a good puff pastry. 

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

I always need to have a reserve of kimchi in my fridge 😂🇰🇷

IS THERE A FOOD THAT YOU DISLIKE?

I like everything but I choose not to eat animal organs.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I really don’t know who is the owner of the recipe, but it would be a vegan cheese that I tried recently in a restaurant in Buenos Aires. It was amazing, it had cashews and seaweed and the texture was like a Brie, so creamy 

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

A meal that I would never forget was in a restaurant in Barcelona, Spain called Cèleri. We went with my boss, and the chef prepared a special menu just for us. It was incredible!

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I have three specials mentors. My former boss in France, Marc Abramovici, Javier Rodríguez from “El Papagayo” in Cordoba, Argentina, and my current boss Julio Baez from Julia in Buenos Aires. They really helped me along the way. 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Yes, I note differences. It depends on the place in the world and the culture. I have been in kitchens run by men and women and what makes the difference in the environment while cooking is more related to the personality of the person and not so much to the genre.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

My advice to them would be to be patient to use this time to learn and practice. Using all the tools that we have now with the internet and to keep their hopes up. And to cook and taste many recipes in their houses.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

The positive thing would be the time I had to take a pause and think about my career and future and what I would like to do with all this that I have learned. 

The negative thing of course is to see the economic distress that the food industry is suffering, all the places that have closed, and all my colleagues that lose their jobs.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Lucky for me I really didn’t stop working during the pandemic, in Julia we are always trying new ideas, something that I really appreciate. 

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Buenos Aires, Argentina
Julia Restaurante
Address: Loyola 807, C1414 C1414AUQ, Buenos Aires, Argentina
Telephone:  +54 11 7519-0514
website: https://julia.meitre.com/
Instagram: http://www.instagram.com/julia.restaurante/