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171; No hay secreto, todo es resultado del trabajo187; Bernardo Roca Rey es el actual presidente de la Sociedad Peruana de Gastronom√a Apega, organizadora de Mistura, pero tambi√n es el creador de lo que se ha denominado 8216;la cocina novoandina8217;, una corriente gastron√mica que rescata y revaloriza muchos de los ingredientes nativos y los utiliza en recetas actuales y que ha sido uno de los puntales del √xito que actualmente tiene la gastronom√a peruana en todo el mundo. Roca Rey explica las razones del √xito de la culinaria de su pa√s. -No hay un secreto, todo es resultado de mucho trabajo. Indudablemente hay una cultura que estamos recreando y una biodiversidad (que tambi√n Bolivia la tiene) que se aprovecha, pero con la idea de que hay que cuidarla y que debe ser renovable.

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