New York Film Academy

An eleven-day expedition to the high Andes with the NYFA; eleven students (natives of Italy, India, Chile, South Korea, and South Africa) and three professors who guided them through the process of filming and producing a documentary about the work and vision of Mater Iniciativa in and around Mil Centro.

AA Nanotourism Visiting School

A month-long visit by a group of students from London’s Architectural Association School of Architecture. Every year, students immerse themselves in a country-based project, demonstrating that there are alternative ways of conducting tourism. The goal here was to understand and analyze Mil's environment, and deduce how responsible, participative, equitable, and fair tourism can be designed while protecting the interests and needs of the neighboring Mullak`as Misminays and Kacclaracay communities. These communities have shown interest in developing tourism-related projects and we want to help them implement a tailor-made model that allows them to highlight their unique culture, as outlined by our collaboration with the AA school’s students.

Manu Buffara, Pablo Rivero, Guido Tassi at Mil

Three notable figures on the global gastronomy scene, hosted by Virgilio and Pia at Mil. A multi-hands event that saw Chef Manu Buffara of Manu in Curitiba, Brazil and Chef Guido Tassi and Owner Pablo Jesús Rivero of Don Julio in Buenos Aires, Argentina, as well as Pia and Virgilio, share their cuisines at a one-off lunch. Gathered around a fire, we showed our guests the Andean way of cooking and the products that have surprised us the most, while they, in turn, let themselves be captivated by the region and our findings.

Amazonian Momento

Our second edition of Momento, an event that dives deep into the Peruvian culture, gathered 60 guests in the Amazon to explore its challenging nature and wildlife. Focusing more on activities and expert lectures than on the region’s indigenous food, we immersed ourselves in the ethnology of this special place by hiking jungle trails, identifying medicinal and edible plants, visiting native forests, and learning about the Amazonian languages together with botanists, ethnobotanists, forest engineers, linguists, designers, and photographers who shared their knowledge and talked about the importance of protecting this biodiverse region.

Hiroyashu Kawate in Mil

The Japanese chef Hiroyasu Kawate, from the renowned Florilège restaurant in Japan, was in Peru, cooking with us in Mil. He came with his team, and we showed Mil's farms, they learned the traditional sowing method by which the land is worked in the Andes, and they understood the importance of recovering seeds and products that have been disregarded due to monoculture. It was also a moment to get to know better a little bit of their culture, which we respect and admire.

Mil Semillas

Modern agriculture implies a production model based on monocultures. This leads to large areas of land dedicated to a single product and neglect of land use. During the pre-Inca period, the ancient cultures applied the polyculture system, which allowed a greater variety of ingredients for consumption and also helped to preserve the soil. Many of these practices still go on in the Peruvian Andes, and we wanted to share them, from our farms, with the communities, showing them that a new model is feasible. This is how we created Mil Semillas (a thousand seeds), a space to raise awareness about the effect that agriculture has on cuisine and culture on the whole.

Mil Historias

When we opened Mil, we have already been working on the project for over a year. During all these time, we let ourselves fall in love with a land that has taught us a lot and has shown us part of what we are as one of the most biodiverse countries on the planet. A new world, in which everything has been knowledge, learning and growth, was opened to us, and that is what we wanted to share. We held Mil Historias (a thousand histories), an event intended to gather friends, chefs, and journalists from different countries around cuisine, in this place that is so special for us

Amazon process

This was an extraordinary moment. We had been travelling around the country for a while, getting to know the Amazonian biodiversity, and we felt ready to share with other people what we have learned, and we did so with full humbleness, acknowledging who small we are when faced to this great lung and how fragile is our planet. Every journey changes us, teaches us and transform us. Here we share a view of cultures that still preserve their traditions with Andoni Luis Aduriz, one of the pioneers of Basque cuisine in Spain and the chef of Mugaritz restaurant. We were also accompanied by Sasha Correa, a Venezuelan journalist and Brazilian Joao Ferraz from A Casa do Carbonara. It was a space to discuss cuisine.

Andean Momento

In February 2017 we did our first Moment in the Andes. We introduced the Andean world to 60 guests, who stayed at the Inkaterra Hacienda Urubamba Hotel. We shared very special moments like seeing Trinidad and Francisco Mamani, two members of the Chahuay community in Acomayo, do a Huatia; We also did it around a pachamanca and had chaplas classes. We learned about corn, coffee and Peruvian cocoa from experts and we had a space to cook as a family.