Passion, creativity, and excellence in a gastronomic experience came together once again. They did so for three days at the Cayena Hotel in La Castellana, supported by Bancamiga and its Sabores del Alma campaign, which seeks to provide its clients with unique moments alongside the world’s best chefs.
Massimo Bottura, considered one of today’s most innovative and influential chefs, was responsible for attracting some 250 affluent and potential Bancamiga clients to the gastronomic concept that led Osteria Francescana to first place on The World’s 50 Best Restaurants list in 2016 and 2018.
Along with a group of Venezuelan chefs and others who traveled with him from Italy, the man born in Modena in 1962 delighted the audience with a menu that included veal, sheets of tricolor pasta, mashed potatoes, citrus-infused rice, and the inevitable Parmigiano Reggiano, but above all, he demonstrated a wealth of creativity, wisdom, and impeccable technique.
Bancamiga’s Chairman of the Board of Directors, José Simón Elarba, expressed his pleasure that a group of the institution’s clients had the opportunity to taste the dishes of Bottura, who has earned three Michelin stars and one green Michelin star for his commitment to the environment.
“Over these three days, a group of our clients connected with a kitchen that, in keeping with Bottura’s philosophy, showcases his love for his family, the meeting of East and West, and his commitment to avoiding food waste and promoting social inclusion,” he said.
The key: persistence
Bringing Bottura on was a complex process full of challenges. Bancamiga had no connection with him. I found his contact information on Instagram and began writing to him, explaining what Bancamiga was, what Sabores del Alma was all about, and which chefs they had worked with. That process began in February, and the first response arrived in April. From then on, the project began to take shape. The key was persistence and persistence.
Elarba recalled that it was an interesting task convincing him, talking to him about Venezuela and the opportunities available in the country. Bringing him back after 20 years was wonderful.
In this process, there was an unexpected ally: chef Andonis Luis Aduriz, who recently visited Caracas with Bancamiga. At one point, he wrote to Bottura and told him that the Sabores del Alma program “is serious, inspiring, and has an innovative message like the one we want to bring to the world.”
Regarding Bottura, the President of Bancamiga’s Board of Directors stated that “his human nature is greater than the quality he displays in the kitchen,” referring to his initiatives to set up a solidarity kitchen in each of the countries where he opens a restaurant or to cook for five days in an orphanage, as he did on a trip to India, where he was invited by the country’s leaders.
Food, an element of connection
With the “Sabores del Alma” campaign, Bancamiga seeks to connect with its customers through their passions. Food has always been a powerful element because it connects with the present and with very positive emotions from the past. It’s a way to offer unforgettable gastronomic experiences and to introduce customers to financial products and services that help them experience those moments in a different way.
“With Sabores del Alma, we embody all of the bank’s values. It’s a program that connects, inspires, and is built with the philosophy of commitment and passion with which our employees face their responsibilities every day. It’s a way to give back to a select group of our clients everything they give to the bank,” Elarba emphasized.
The three nights with Bottura and his active effort to revive Italian cuisine from the Emilia-Romagna region were unforgettable moments for the attendees, who, through Sabores del Alma, were able to experience a unique, high-level experience, connecting with the best cuisine in the world, the essence of which will soon be captured in a book.
With information and reference images provided by Bancamiga Banco Universal
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