'Instead of crisps, kids could eat snacks from the sea': the forager chef looking to revolutionise Chile's diet

Renowned chef Rodolfo Guzmán is pioneering the use of Chile's abundant seaweed in gastronomy. From sea carrots to rubbery luga, he aims to transform seaweed's unique flavors into irresistible dishes, working to revolutionize the culinary scene with innovative and sustainable ingredients.