Peruvian Fine Cuisine
Discover Signature Cuisine from the perspective of Francesca Ferreyros. Learn recipes and advanced techniques based on Peruvian ingredients.
Chef de Frina (Lima, Perú), Mejor Chef Femenina por los premios Summum 2023
Course Content
Course Content
2: Amazonian miso broth with chestnut tofu
3: Thai Paiche with Coral Crisp
4: Scallop Causitas with Shoyu Veil
Free
5: Bacon Stuffed Siphon Bread with Chifa-Style Sauce
Before you go
Course Recipes
About this Course
Learn how each chef uses techniques and ingredients to create their own style
In this course you will see Francesca Ferreyros adapt various preparations to her perspectives.
Francesca shows us what signature cuisine is for her: a harmonious fusion with touches from Southeast Asia and the Peruvian Amazon. For her, representing each cuisine is a challenge that requires arduous research. Finding the connection between both cultures is about knowing how to match the profile of local flavors and techniques. She will share some recipes that are Peruvian in essence, with touches from other cuisines, resulting in an innovative proposal that takes advantage of advanced culinary techniques.
What's included?
- 1h 15 min HD video
- 4 Recipes
- 17 Lessons
- Recipe Book
- 4 Quizzes
- Certificate
- Español, English
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Chef de Frina (Lima, Peru), Best Female Chef at the 2023 Summum Awards
Her restaurant, Frina, is a proposal inspired by her travels, experiences around the world and Peruvian roots. She draws much of her inspiration from Thailand, Vietnam, Singapore, Indonesia and the Peruvian Amazon.
Apply molecular gastronomy and other advanced techniques to take each dish to another level
What you'll learn
In this course you will learn to apply molecular techniques: thickening, gelling, emulsions, textures, and dehydration . You will also learn how to incorporate elements using state-of-the-art tools such as the siphon and the sous-vide machine.
Francesca Ferreyros will show us dishes with technique, creativity and sophistication. We will see how to create a fake tofu, gels, a veil and various sauces, in addition to the secrets needed to make unleavened and siphon bread.
You will also learn to combine flavors, colors and textures through the preparation of airs, reductions and foams.
Who is it for?
This course is aimed at professional chefs with basic knowledge of molecular cuisine.
It is also for amateurs who would like to learn sophisticated techniques.
What you’ll need
Instruments or materials recommended in some of the recipes (they are not essential for the course):
- Oven
- Sous-vide Roner/Thermostat
- Sous-vide cooking bags
- Dehydrator
- Siphon with cartridges
- Blender
- Immersion blender
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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