The National Gallery of Art has one of the largest art collections in America. But how diverse are the artists?
Victor Albisu grew up in Northern Virginia, the son of a Cuban father and a Peruvian mother. After attending George Mason University, he set out on a career in international development – one that he later abandoned to pursue his dreams to become a chef. His restaurants in the Washington region are thriving, but he’s also using food as an avenue to contribute to the issues that interested him earlier in his career: poverty, international aid and diplomacy. He joins Kojo in the studio to chat about food, identity and culinary diplomacy.
- Victor Albisu Chef, Owner, Del Campo Restaurant and Taco Bamba Taqueria
Cook: Victor Albisu's Peruvian Potato Soup
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