For Students and Culinary Lovers
DAY 1
Market Visit/ Introduction to Peruvian Cuisine/Grocery Shopping/ Author’s Fusion Dinner
Market Visit & Fruit Festival: Start your day with a visit to the Main market to purchase all of the food and ingredients for the class. This market is informal and a great way to experience a little bit of the Peruvian culture in its daily life. In the Main Market you can find the best variety of vegetables and fruits in the country, including exotic products from the "Andes" and the "Jungle". In all Peruvian markets, "el regateo" is a common practice "asking for a discount and negotiating the price for the product with each vendor" people even ask for a "Yapa" something for free with your purchase, one extra lime or one extra potato. We will also have the change to taste many of the exotic fruits that Peru offers.
Introduction to Peruvian Cuisine Have the best teaching chefs in Peru introduce you to the quintessential basics of Peruvian Cuisine. Our Chefs will teach you how to prepare Peru’s staple dishes and afterwards you will enjoy a full tasting of these traditional Peruvian dishes. This hands-on class and lunch will offer an opportunity to taste the many dishes you learned to prepare during this class.
Culinary & Grocery Shopping. We will take you to shop for recipe books and ingredients for you to prepare at home the Peruvian dishes you learn to make during your trip.
Nikkei Dinner: At “Costanera 700” Restaurant, you will have an eye opening dinner at the restaurant of the chef who was the first to merge these two amazing food cultures. You will experience the Japanese and Asian influence in the Peruvian Cuisine. Japanese taught Peruvian how to eat fresh fish and the use of seafood and the next generation of Japanese adopted Peruvian ingredients and fusion them with their techniques. The result was a wonderful Cuisine that takes the best of both worlds and creates dishes that are now famous throughout the world, including the well-known Nobu restaurants (who actually learned from Chef Sato).
DAY 2
Ceviche Festival / Walking City Tour in Lima / Pisco night + Bar lesson
Ceviche Festival: Ceviche, in its classic form. It is composed of chunks of raw fish, lime juice, chopped onion, and minced Peruvian "ají limo" and also common Andean rocoto. The mixture is marinated and served at room temperature with cancha (toasted kernels of maize), usually referred to as canchita, chunks of corn-on-the-cob, slices of cooked sweet potato and/or white potato, and yuyo (seaweed).
Walking City Tour in Lima: This special City Tour will take you back and show you 500 years of history of Lima. You will discover the history and traditions hidden in every corner of the capital of Peru with an special focus on Peruvian culinary legacy.
Pisco night & Bar lesson: In this class, our sommelier will teach you about the 4 varieties of Pisco and the different tastes and uses of each. You will also learn to use exotic new ingredients using traditional techniques to create new tastes. This night will end with a class and demonstration on how to prepare a Traditional Pisco Sour and Pisco Martinis that is Pisco drinks with Exotic fruits and other creative ingredients. Learn how versatile the Pisco could be.
RECIPES
PHOTO & TESTIMONIALS
VIDEO GALLERY
THE CHEFS
THE RESTAURANTS

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