Famously quoted saying, "The World is your Oyster, make it a fresh one!",
Enrique Balestrini is not just another name in the growing world of Aruba's gastronomy. As a person who applies the principles of honesty, ethics, and hard work always, he is now bringing a fresh perspective to the culinary scene in Aruba, "one review at a time." Enrique is Aruba's most beloved food critic.
Enrique, known for his work in photography, has now become a unique food critic with his own style on his Instagram page, The FoodE Life. If you see everything he does, you might think he's doing this full-time now. But, contrary to this perception, he says, "Many believe the truth is that I changed jobs!" The path was actually surprisingly organic. His passion for graphic design combined with food and drink photography caught the attention of Destination Magazine in 2018. This led to a collaboration for a special segment called: The Ultimate Aruba Guide," paving the way for his blogging journey and starting his new role as Aruba's Food Critic/Blogger via his page:
The FoodE Life
Growing up in a country that represents a blend of flavors like Venezuela and in a family that owns a restaurant, it's logical that Enrique's palate was naturally seasoned from a very young age. He believes that his Venezuelan roots played a significant role in his appreciation for the diverse culinary world in Aruba. It's precisely this mix of native and global influences that enriches his present-day comments on every dish he reviews.
“There are so many shapers and stimulants all around that enrich your palate.”
What was the spark that led you to create
"The FoodE Life"?
"I simply enjoy sharing a good story because I'm a man of my word. When the pandemic hit and I found myself without a platform, I started thinking that if I wanted to continue doing this, I needed to create my own platform to tell my stories, in my own voice. That's how my blog, The FoodE Life, was born."
In Aruba's closely-knit community, critiquing food isn't always easy, especially when familiar faces are behind the dishes. But Enrique believes in honesty. To him, every story has to be authentic, ensuring it truly serves its readers.
"It does not serve any of us when a story is shaped into something that it is not."
CRITIQUING, WHEN
Have you ever had to critique a restaurant or dish that was created by a friend?
“Giving friends or even clients a review is a challenge that I am still navigating, however, you have to look at things positively. All of them have put big efforts into their projects and events and that alone deserves recognition, and there will always be room for improvement.”
With his background in graphic design, Enrique doesn't dismiss the power of a dish's visual appeal, especially in today's social media age. “Presentation is crucial!”
But, as he opines. It’s like going on a date. "A presentation could be appealing to you but the substance has to be there to be successful.”
Aruba's food scene is witnessing a renaissance with young chefs bringing new perspectives. Enrique is excited about this fresh wave of creativity, predicting a gastronomic explosion.
“Imagine what it will look like 5 years from now when they achieve their full potential.”
But he is also a staunch advocate of traditional Aruban dishes, considering them as pillars of the culture.
"I see a $24 Martini on a menu and I ask myself: Why?!
High price doesn’t mean high quality"
THE PRICE vs QUALITY
Does a higher price tag necessarily mean better food in Aruba? Can local food trucks or humble eateries compete with high-end restaurants in terms of quality?
A high price tag does not necessarily mean high quality; it's the food trucks and smaller eateries that dot our island. They form a fundamental part of our culinary world. In terms of quality, I can say that they make a significant effort to offer the best they can at a reasonable price. Aruba, as a country, also provides a wide variety of quality ingredients that are not available in other similarly-sized countries. This, too, helps to enhance the final product in the most original and humble way possible.
ANECDOTE:
A fine-dining Chef and friend told me that his favorite thing to do after service is to hit a food truck, and that has been a huge source of inspiration for him. The seasonings, the sauces, the depth of flavor, it is all there.
AUTHENTICITY vs INNOVATION
How do you find the balance between lauding traditional Aruban dishes and appreciating new, innovative cuisine?
We must protect the traditional dishes at all costs, they are a pillar of our culture. Recently I had the chance to enjoy local dishes reimagined by top local and international chefs at a fantastic event hosted by the Aruba Marriott. To have had an event like that when the concept and offer could have been anything else speaks volumes of their importance. There will always be new waves of trends and fusions that will come and go but the traditional always stays and comforts.
A GOOD PHOTOGRAPHY
Your blog features striking photographs of the food you review. How important is the visual aspect in telling the story of a dish?
Photography plays a significant and crucial role in my blog, and the portrait is an important protagonist. It's essential for more businesses to be aware of the importance of a good portrait as well. Yes, I can assist businesses with my expertise in food photography and styling. Currently, there are not many professionals on the island with the same specific knowledge or who do this.
LOCAL CUISINE
ARE TOURISTS INTERESTED?
Aruba, being a tourist hotspot, faces the challenge of balancing local tastes with global expectations. Enrique, however, sees a shift with more tourists embracing local cuisines, showing that authenticity and innovation can harmoniously coexist. "It has to be a challenge for the scene when the influx of tourists is mostly American. I would say that we are seeing a growing diversity in recent times with restaurants opening with their own concepts, not trying to be steakhouses or places they can find “back home”. I see more and more tourists venturing into local restaurants and praising them in social media.
I would like to add thought, that we must not forget the importance of the local customers to our restaurants, after all, it was them who kept them afloat during the pandemic.
SUSTAINABILITY
How important is it for you to highlight restaurants or dishes that support local sustainability and are sustainable themselves?
That's very important. I'm always looking for those who support local products. Like Farmacure Fungi or T2 Pan Sourdough Boutique, just to name a few. We all need to be very mindful of this and support small businesses and local enterprises.
CRITIQUE vs SILENCE
If you have a negative experience with a dish or restaurant, do you choose to publish this critique, or do you prefer to focus on positive experiences?
It is a hard one. I can focus on the positive and still be able to give constructive criticism when it is needed. I also have to make peace with it and know that not everybody is going to agree with my opinion and in the end, in some cases it has been beneficial for the businesses to make improvements.
THE ENRIQUE SEAL
What are the key factors that make a restaurant or dish earn a TOP REVIEW?
At the end of the day what I share is my experience, therefore I have to say the service takes the lead. You will remember and return to a restaurant that made you feel at home, and that treated you with a smile and professionalism. After that let’s place taste consistency and creativity.
For the blog The FoodE Life, there is a huge revamping in the works. New sections are being launched and more exciting collaborations with local personalities and chefs are coming up. It all takes time and extra effort since this is a self-funded project. I would like to keep offering my services of food and beverage content creation, styling, and consultancy to help local food entrepreneurs get to a level they didn’t even think possible.
I don’t particularly believe in role models. I just admire honest, ethical, and hardworking individuals.
Photography:
Carlos Delgado
Creative Direction and Graphic Design:
Carla García
Production Design:
Enrique Balestrini
Styled by:
Ali Hector
Hair:
Jesús Viroh
Makeup:
Angeles Aguilar
Sunglasses:
Gucci by Kok Optica
Set Furnishing:
Rosetty Eleonora at Perfect Team Event Planners
Special thanks to:
Ana María Hernández
Location:
Malmok, Aruba
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