International Culinary Ambassador | Humanitarian Chef | NGO President
Who’s a Culinary Ambassador and What’s Culinary Diplomacy?
If I have to exemplify, then Chef Miranda Guzmán is a Culinary Ambassador, and the work that she does is Culinary Diplomacy.
Chef Miranda Guzmán is the International Culinary Ambassador for Best Gastronomy International and Ambassador of the global association of Chefs Without Borders. She also serves as Director of the Gastronomic Tourism Chamber of Peru and the Jesús María Chamber of Commerce, and is President of a non-profit organisation that supports single mothers through culinary training and empowerment.
Delving Deeper
You’d know why when you look at the definitions of these terms:
Culinary Ambassador
A Culinary Ambassador is typically a chef or food expert chosen to represent a country’s cuisine and culinary traditions at international platforms. They embody both artistry and diplomacy, using food to start conversations, share values, and build friendships across borders. Culinary Ambassadors represent national cuisine at global events or embassies, conduct food festivals, workshops, and cultural exchanges abroad, promote culinary tourism, advocate for traditional ingredients, local produce, and sustainable cooking practices, and collaborate with other chefs internationally to foster cross-cultural respect.
Culinary Diplomacy
Culinary Diplomacy or gastro-diplomacy is the use of food as a tool to promote cultural understanding, goodwill, and national identity between countries. Culinary Diplomacy is the art of building bridges through taste. Governments, chefs, and cultural organisations use their national cuisines to showcase heritage and diversity, strengthen bilateral relations, support tourism and trade, foster people-to-people connections.
Knowing Miranda Guzmán
The first time I came across my dear friend, Miranda Guzmán’s profile on social media, I admired her culinary skills and was in awe of the photographs that she’d post. It was not just about cooking, it was also about the great respect she had for local produce, the ingredients native to her country, fresh produce available in local markets, and the enthusiasm with which she’d share all the photographs. They say a picture speaks a thousand words, but the pictures she shared spoke millions of words to me. Then when I connected with her, I came to know that she has been exposed to Salvadoran, Guatemalan, Honduran, Peruvian, and Indian cuisines.
A Real Life Angel
I also knew about the kind heart of gold that she possesses, which became evident through the humanitarian work that she does. Be it training single mothers from Central America free of charge in Mexican gastronomy, and supporting them in their endeavours, or cooking with her chef friends for free in hospitals in El Salvador and Central America at the beginning of the pandemic. My awe changed to respect for her.
A Chef Who Wears Many Hearts on Her Sleeve
To me she is a Real-life Angel Infusing Lots of Love in the World! She is a chef who wears many hearts on her sleeve. A chef who has been spreading kindness in the world through her service for humanity. A chef who has been connecting with other kindred souls across the world, without borders. A chef who has made this world a smaller place by using communication and media to learn, and envelop the world with her goodness, love and warmth. A Chef with a generous heart!
And It All Evolved Over the Years
Every interaction over the years has always been extremely fruitful. This year was extra special with me hitting the like and love buttons on all the social posts – she has been donning her best hat. I came to know about her hectic schedule of being a Culinary Ambassador, representing her country in Germany and later in Turkey. Here are her endeavours in her own words.
My Culinary Adventure in Germany: A Mexican and Her Cuisine
I will never forget my trip to Germany. I was invited to cook in four different restaurants, bringing with me the richness of Mexican cuisine: Jalisco-style birria, tacos with consommé, and spicy green sauces. Cooking alongside German chefs and chefs from other countries was a unique experience; everyone welcomed me with incredible warmth, making me feel part of their world from the very first moment.
Cooking Doesn’t Have Limits
I had the honour of cooking for the staff and executives of the pharmaceutical company Roche Pharma, and every dish was a resounding success. Seeing how people from different cultures appreciated the flavours of Mexico filled me with pride and joy. But this experience was much more than cooking: I discovered the beauty of Germany, its landscapes, clean and organised cities, green parks, historic architecture, and the education and respect of its people. Every corner made me admire German culture even more.
Local Cuisine and Warmth
I also had the opportunity to taste local cuisine and learn how tradition and modernity are blended in every dish. But what touched me the most was the human warmth: friends I met and still keep in touch with, and the generosity of the president of the French association Best of Gastronomy, who welcomed me with an enormous heart.
Memories of Germany
I leave Germany with unforgettable memories, learnings, photographs, and a deep gratitude for this opportunity. It was a journey that united cultures, hearts, and flavours, and without a doubt, Germany and its people will always hold a special place in my heart.
Continuing the Journey of Culinary Diplomacy in Turkey
I arrived back in my country after a long and wonderful journey through Turkish lands. The experience was truly phenomenal. I cooked a fusion dish combining Mexican cuisine with the flavours of Afyonkarahisar, Turkey, a mix of lamb with spices, dried chilies, and yogurt.
The Turkish Hospitality
It was a wonderful experience, and I’m so grateful for the invitation from President Hamza Kalkan, as well as for the support from everyone who helped me. I was supported by Chef Femi Özkan, a great chef from Turkey, with whom I had the pleasure of cooking. I made many new friends and professional connections.
The Gastro Show
The most beautiful part of the Gastro Show I participated in was that I truly connected with the audience, especially the children. It was so touching and heartwarming when the kids came up on their own to take pictures with me. They genuinely wanted to be near me, and that deeply moved my heart because I wasn’t expecting it.
I was nervous about that presentation, but it turned out to be a great success. I am truly, truly thankful to everyone who welcomed me; to President Hamza, to Chef Femi, I was amazed and enchanted by their warmth. They made me feel right at home.
Cooking in front of Turkish people was truly a great, great, great experience. They have a delicious gastronomy, and I was genuinely impressed and inspired by it. To fuse their cuisine with mine, and with respect, truly touched my heart.
It is a festival of high prestige and excellent reputation, endorsed by UNESCO. It is truly a unique event, and being considered to take part in it means a lot to me.
The Local Ambassadors
President Hamza and all his collaborators have done an excellent job. I’m truly amazed by this experience, and I believe and wish that every year it will become even better. It’s definitely a festival worth attending. I feel deeply grateful and truly thankful for being considered to take part in it.
Supporting Chefs
Chef Fehmİ Özkan supported me throughout my entire stay, working alongside me with Chef Hamza Kalkan, assisting me in every way: translating, coordinating, and cooking with me. I am deeply grateful, because he is not only an exceptional chef but also a wonderful human being, an exemplary father, and a person with a heart of gold. Thank you from the bottom of my heart!
What makes me especially proud and happy is that I was the only Latina, the first Latina ever invited to this festival. I am the first Mexican and the first Latina to be invited both as a jury member and as a speaker in a gastro show. I truly feel honoured.
It’s an absolute delight to share her incredible journey with everyone.
By Deepa Natarajan, Editor, Socio Center.