Chef Rumaldo, Mansa’s head chef, always has new ideas in mind. He analyzes the menu, sees what people like the most and what new flavors he can incorporate. He thinks of the best way to surprise them with new culinary experiences that are the perfect excuse to have a good time.
“What I like is versatility,” he said. “It’s not just what we can do in Mansa. It is how we take advantage of all the facilities that Buenaventura gives us to offer incredible experiences”.
For this Panamanian, who recognizes chef Cuquita Calvo as a mentor, the almost four years in charge of the Buenaventura kitchen have been a roller coaster of emotions.
“I came to work on Good Friday during Easter and that day I completed a normal order of ingredients without thinking about the high traffic that the restaurant could have. Halfway through the shift, things started to run out. We had to go to the market to resupply and this happening on the first day is not well seen by anyone, ” he confessed.
Yet, almost four years later and with a pandemic in the middle, he is still here. He had to innovate not only in the gastronomic aspect but also in structure. For a few months the chef could not be in person but the kitchen had to continue at a distance, non stop to create new alternatives that would bring flavor to the lives of the residents.
“For me the most important thing is to greet them and make sure they leave happy,” he said. “This is why we try to broaden the experiences and allow Mansa’s kitchen become a benchmark.They can even call us for a private event within Buenaventura and contribute our creativity and experience with a comprehensive service”.
It is here where Mansa Fonda was born, with other chefs collaborating special dishes and hosting musical nights and parties. Along with the review of the menu and see where the palate of the guests is going to identify which flavors can be incorporated.
Chef Rumaldo wants to thank his entire team. “They are always willing to give their best. They will never tell you no even if they are already at home. This is the passion with which this kitchen moves”.