Cooking with Insects and Sustainable Proteins
The social revolution in how we should eat: nutritious and sustainable dishes brought to haute cuisine and the everyday meal.
Chef and researcher, founder of Ccori: Cocina Óptima
A 6-step menu to illustrate culinary optimization and celebrate a variety of ingredients
Palmiro Ocampo Grey shares with us his years as a cook and researcher, and his commitment to making Peruvian cuisine increasingly richer and more sustainable.
Stop believing that ingredients lose value! He teaches us how to make the most of waste, as well as the most appropriate cooking techniques for preserving nutrients and improving their organoleptic characteristics.
There’s lots of talk about by-products – those that are “left over” when processing raw materials. Here you’ll learn that it’s possible to preserve or increase their initial value, thus renaming them plus-products.
By the end of this course you will be able to:
– Break down an ingredient into parts more suitable for each purpose
– Understand the more sustainable side of Peruvian gastronomy and its weaknesses, which can be improved
– Become familiar with the use of insects in haute cuisine.
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Course Syllabus
Course Content
Chapter 2 - 'Cocina Optima'
Bonus Chapter: Chefs' Manifesto
Chapter 3 - Insects: gastronomic tradition and innovation
Chapter 4 - Ceviche carretillero of squid and crispy muy muy
Chapter 5 - Sea and Earth: Liver and shrimp, shellfish broth, fluorescent veil
Chapter 6 - Broccoli Pachikay, with Tenebrio Molitor Persillade
Chapter 7 - Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream
Chapter 8 - Pork cheek, black apple toffee, mushroom foam and native potato
Chapter 9 - Yawar Fiesta: Blood Panacotta, cacao shell, curuhuinsi ant crumble
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
Exploring ancestral tradition: new flavors and processes in gastronomy with an academic perspective
What you'll learn
We can’t deny that there are many prejudices about eating insects; today we’ll break them down.
You will learn how to work with sustainable and unconventional proteins. Much of this course is about insects such as yellow mealworms, grubs and ants. You will also learn new ways to use liver (high iron content to fight anemia), blood and sand crab (an almost forgotten product with great gastronomic potential).
You will learn how to prepare grubs in a totally different way. This little worm is usually eaten grilled in the Peruvian jungle however, this time we’ll break down each of the plus-products it has to offer.
All these products needn’t be explicitly displayed on a plate. We’ll show you the subtlety of introducing insects, offal, and (incorrectly referred to as) “low value products” to any diner.
Who is it for?
This course is for every curious person with a thirst to know more, to debunk myths, and to gain truths about a modern sustainable kitchen. Is it really possible?
What you’ll need
- Blender
- Dehydrator
- Oven
- Siphon
- Iron frying pan
- Non-stick frying pan
- Blowtorch
- Fine mesh strainer
- Plastic strainer
- Glass bowl
*Equipment recommended for some recipes (though not essential for the course).
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Meet your Instructor
Chef and researcher, founder of Ccori: Cocina Óptima
Chef with a passion for research. Author of a book on the value of edible insects and leader of a network of kind kitchens in Peru.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
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Chevice carretillero of squid and muy muy
Amazing