Boleo's Chef Morris Lives By the 'Take the Stairs, Not the Elevator' Motto

Video produced by Vanessa Rodriguez

Chef de cuisine, Cory Morris, is making Boleo brighter, bolder, and more flavorful by blending his cooking style with the unique characteristics and sultry beats of South America. Boleo, located on the 15th floor of the Kimpton Gray Hotel in downtown Chicago, focuses on Peruvian and Argentinian cuisine which have distinct flavor profiles. Together, these flavors balance each other out and create a well-balanced menu.

"In Peru, you have your ceviches which are really bright and acidic dishes, and you can balance that out with some of the Argentinian wood-fire cooking like grilled skewers or roasted mushrooms," says Chef Morris.

Boleo takes the dining experience a step further by focusing on three central concepts: music, food, and drinks. The restaurant changes up its bar and food menus every few months. In addition, they mix up their music selection to create the perfect dining atmosphere regardless of the season.

Chef Morris has a very humble leadership style where he focuses on his team first. At Boleo, his team focuses on being hospitable towards each other so that they can be more generous and considerate towards their guests. He also believes that starting at the bottom and working through the ranks will enhance your overall skill set.

"A chef told me years ago, 'take the stairs, not the elevator.' You have to start at the bottom and work your way up. It'll really round out your skill set," ends Chef Morris.

Be sure to check out the chef innovator video above to gain more insight about Chef Cory Morris’ journey and Boleo in downtown Chicago.


Lucuma, Peru's New Superfood is Making its Way to U.S. Menus

With rich geography like the Andes Mountains and the Amazon rainforest, Peru introduced superfoods quinoa and acai berries to the world. Lucuma, the latest nutritious food hailing from Peru is appearing to menus globally.

The fruit resembles a large, orange-fleshed avocado with a caramel taste profile. Health benefits of lucuma are that it’s high in beta carotene, iron, zinc, calcium, protein, and fiber. As well as containing antioxidants and potassium, which are thought to be good for your heart, immune system, and skin.

Growing at altitudes of about 9,000 feet, it is impossible to find fresh outside of South America due to lucuma’s delicate nature it begins to spoil right after picking.

So how are chefs and retailers like Moon Juice and Walmart acquiring it?

Shipped around the world frozen or in powdered form, lucuma has made its way to menus and homes alike.

As a powder, lucuma is often promoted as a sweetener. Juice bars present it as a booster, but it's popularly found in desserts.

La Mar Cebicheria Peruana in San Francisco serves lucuma ice cream with a chocolate mousse. Rosaliné in Los Angeles creates lucuma ice cream bonbons, and Nazca Mochica in Washington offers it in a tiramisu. Chef Erik Ramirez of Michelin “bib gourmand” restaurant Llama Inn, currently uses lucuma in a mousse but plans to make the fruit a bigger deal at his soon-to-open rotisserie chicken spot Llamita in Manhattan’s West Village.

“We’re going to give lucuma more exposure,” said Ramirez. Planning to offer it in a smoothie mixed with Peruvian coffee. “It’s going to be on display in all its glory.”

Learn more about the Peruvian superfruit taking over menus in the video above and at “Bloomberg.”