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Sergio Corvacho

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I am from Perú, and one of the biggest experiences I ever had was food tasting at the early age of seven years old. I was introduced to serious adult food, while friends my age were eating corn flakes with milk, I was having sea urchin as an appetizer, crab broth in San Francisco, Oysters with lime in Long Beach California , caviar by itself on a boat towards Hawaii, and shark tail soup at a Japanese bistrot in Tokio. That opened my curiosity , that in fact , never ended, and it’s still full on.

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