MilpaChef® consulting brings together gastronomy, anthropology, biocultural heritage and sustainability to develop projects with territorial identity and social, cultural, environmental and economic impact.
From developing a single local ingredient to strengthening entire food systems, the MilpaChef® Intervention Model offers a methodological framework for designing culinary projects with territorial identity, social impact and a long-term vision.
Every project has its own scale, yet all of them belong to the same food system.
We adapt our consulting to the level of intervention each initiative needs, without losing sight of its connection to the territory, the communities and biocultural heritage. The model proposes four complementary scales.
Strengthening, valorising and developing ingredients with territorial identity.
Create added value from the biocultural heritage of a product.
Consulting for restaurants, hotels, companies, cooperatives and food ventures.
Build eco-gastronomic organisations with identity and purpose.
Strategy design for culinary destinations and producing regions.
Strengthen the culinary identity of a territory.
The broadest scale of the model.
Contribute to more resilient, sustainable and inclusive food systems.
Concept design, culinary identity, local sourcing, sustainability and training.
Culinary experience development, local product integration and sustainability programmes.
Gastronomic routes, food-heritage interpretation and experience design.
Universities, governments, civil society organisations and international bodies.
Product valorisation, short supply chains and territorial development.
Design, production and delivery of ephemeral culinary experiences that connect territory, producers and diners.
These experiences work as spaces of innovation, outreach and experimentation, where sustainable gastronomy is lived first-hand.
MilpaChef®'s methodology is grounded in over a decade of work on gastronomy, biocultural heritage and food systems.
As International Councillor for Slow Food Mexico and Central America, Alfonso Rocha coordinated and took part in eco-gastronomic sustainable development, food sovereignty and biocultural heritage projects funded by international bodies.
In 2021 he took part in projects with Conservation International and WWF on value chains, corn, honey, tourism and food-system diagnostics on the coast of Oaxaca.
Co-creation of a space dedicated to sustainable gastronomy, conceived as a meeting point between producers, visitors and the local community.
Development and operation of an Italo-Mexican restaurant using ingredients from Indigenous communities in Chiapas: local sourcing, traceability, innovation and food-heritage valorisation.
Instagram ↗We research the territory, its actors and its context.
We identify opportunities and challenges.
We build strategies tailored to each project.
We accompany execution and development.
We measure results and propose improvements to ensure continuity.
Every territory, organisation and community faces different challenges. The MilpaChef® Intervention Model lets us adapt our methodology to the reality of each project, building solutions that integrate gastronomy, biocultural heritage and territorial development.
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