Every few months twelve rising star chefs from around Argentina get together. They discuss ingredients and gauchos, wine and sustainability. Most importantly they cook. The alliance of young chefs, called GAJO (Gastronomía Argentina Joven), intends to elevate Argentinean cuisine beyond beef. They do this by educating producers, chefs, and waiters so that as a unit they can ensure high quality food and reasonable prices in every part of the country.