Modern Colombian Cuisine
A contemporary perspective on Colombian cuisine that pays homage to the producers while applying global culinary techniques to highlight local ingredients.
El Chato (Bogotá, Colombia), #2 Latin America's 50 Best Restaurants, #25 The World’s 50 Best 2024, #3 Best Chefs Awards 2025
Course Content
Course Content
2 - Introduction to Columbian Cuisine
3 - Granadilla, Orejero Seeds, Cashew and Leche de Tigre
4 - Tapioca Crisp, Pate and Wild Blackberry
5 - Crab, Tomato Hoisin, Nasturtium Flower and Stalk
6 - Cured Trout, Filo Pastry, Trout Foam, Watercress and Mustard
Free
7 - Marrow, Tucupi, Snail and Gremolata
8 - Tuna, Pear, Horseradish Cream, Radicchio and Beetroot
9 - Squid and Piangua, Black Garlic Pasta and Leeks with Keffir Sauce
10 - Paletero Steak, Romaine Lettuce, Native Potatoes and Culona Ant Bearnaise
11 - Pineapple Sorbet, Pineapple Chips, Banano Paso, and Coriander
Before you go
About this Course
Discover the secrets of El Chato restaurant
This is an online course where not only will you learn avant-garde recipes, but you will soak in Latin culture and the philosophy of El Chato’s cuisine.
By the end of this course you will be able to:
- replicate the most popular recipes of El Chato restaurant.
- make sauces based on lactic acid fermentations
- achieve crunchy textures through different methods
- apply modern cooking techniques to Colombian ingredients or to those from any other country.
What's included?
- 1 h 50 min of HD video
- 9 recipes
- 37 lessons
- Recipe ebook
- 10 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Course Recipes
Meet your Instructor
Chef at El Chato (Bogotá, Colombia), #1 Latin America's 50 Best Restaurants 2025
After spending time in the kitchens of Barcelona, Paris, New York, and Copenhagen, Álvaro Clavijo returned to Colombia to bring his restaurant concept to life.
A menu designed to respect natural resources and take full advantage of raw materials
What you'll learn
Chef Álvaro Clavijo’s vision is to make local ingredients shine and apply techniques that heighten their value.
You will review the basics of French cuisine such as gastrique, confit and bernesa, but with a creative twist thanks to the use of ingredients such as culonas ants and tucupi. We will also take some inspiration from other countries, for example, Italian gremolata and Asian hoisin.
You will learn how to conquer your guests’ palates with the perfect combination of explosive flavors and textures.
You will use modern techniques such as spherification, fermentations, siphon foam, and ingredients like inulin and flavored oils.
Who is it for?
This course is aimed at professional chefs or experienced foodies interested in bringing Colombian and Latin American gastronomy to haute cuisine.
What you’ll need
- Food processor
- Vacuum sealer + bags
- Siphon
- CO2 charges
- Blowtorch
- Pressure cooker
- Charcoal
- Mandolin
- Sorbet machine
- Vitamix or blender
- Dehydrator
- Dehydrator mats (silpat)
- Pasta machine
- Pasta cutter
*Recommended equipment for some recipes (though not required for the course)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.7
Avg. Rating
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Judy Keegan
“Ants, Foams & Flavor Bombs: Álvaro’s Raw Vision
Chef Álvaro Clavijo blends French classics with bold local twists—think culonas ants, tucupi, gremolata, and hoisin. Learn to elevate raw materials using spherification, fermentations, and flavored oils. A vibrant, resource-respectful menu packed with explosive textures and global flair
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Jeronimo Patiño
Amazing course!
A holistic approach to an ethical Colombian cuisine. Alvaro does a great job at creating dishes that are both innovative in the modern cooking world and loyal to our Colombian tradition and roots. Also, learnt new excellent techniques with ingredients that I'd neve thought of.
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Amazing course!
A holistic approach to an ethical Colombian cuisine. Alvaro does a great job at creating dishes that are both innovative in the modern cooking world and loyal to our Colombian tradition and roots. Also, learnt new excellent techniques with ingredients that I'd neve thought of.