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La #parrilla chilena deja de ser territorio #masculino. Hoy, cerca del 40% de las #mujeres lidera o participa en #asados, transformando el #fuego en un espacio compartido, #diverso y creativo. Un cambio #cultural que redefine este #ritual gastronómico
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Primer Boceto
Existen dos posibilidades o puede que más Esta vez se decidió iniciar con cemento y el resultado no fue el esperado pero trajo muchos aprendizajes
icopor fue magnífico y para pósterior se recomienda. Sólo tratar de que no se mezcle con el cemento y para ello bien cortado
El molde del centro quedó pegado con en cemento, por ende retirarlo género desprendimiento
La parrilla quedo bien, pero falta encima colocarle ruedita de icopor para que genere grosor
Se lanzo desde el cuarto piso y se retiraron las varillas para fabricar el segundo ensayo
Sin embargo se buscara primer boceto con el segúndo material ya que de cemento pesa un poquito
Cauce Puerto Madero Buenos Aires Argentina
Cauce Puerto Madero Buenos Aires Argentina
Cauce Puerto Madero Buenos Aires Argentina
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Don Julio Award-winning steakhouse located in Buenos Aires, founded in 1999 by Pablo Rivero. The restaurant has received numerous accolades, it was named Best Restaurant in Latin America in 2020 and 2024, ranked in the Top 10 of The World’s 50 Best Restaurants, and earned both a Michelin Star and a Green Star for its sustainability efforts. One of its most fascinating features is the wine cellar, home to over 14,000 labels and 50,000 bottles, including rare vintages dating back to 1938. Guests often sign the bottles they drink, which are then displayed on the walls turning the space into a living gallery of shared experiences. Pablo Rivero, the owner, was also named the World’s Best Sommelier in 2024.
Don Julio Award-winning steakhouse located in Buenos Aires, founded in 1999 by Pablo Rivero. The restaurant has received numerous accolades, it was named Best Restaurant in Latin America in 2020 and 2024, ranked in the Top 10 of The World’s 50 Best Restaurants, and earned both a Michelin Star and a Green Star for its sustainability efforts. One of its most fascinating features is the wine cellar, home to over 14,000 labels and 50,000 bottles, including rare vintages dating back to 1938. Guests often sign the bottles they drink, which are then displayed on the walls turning the space into a living gallery of shared experiences. Pablo Rivero, the owner, was also named the World’s Best Sommelier in 2024.
