Modern Colombian Cuisine
A contemporary perspective on Colombian cuisine that pays homage to the producers while applying global culinary techniques to highlight local ingredients.
Chef at El Chato (Bogota, Colombia), #2 Latin America's 50 Best Restaurants,#25 The World’s 50 Best 2024, #3 Best Chefs Awards 2024
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.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Columbian Cuisine
Chapter 3 - Granadilla, Orejero Seeds, Cashew and Leche de Tigre
Chapter 4 - Tapioca Crisp, Pate and Wild Blackberry
Chapter 5 - Crab, Tomato Hoisin, Nasturtium Flower and Stalk
Chapter 6 - Cured Trout, Filo Pastry, Trout Foam, Watercress and Mustard
Chapter 7 - Marrow, Tucupi, Snail and Gremolata
Chapter 8 - Tuna, Pear, Horseradish Cream, Radicchio and Beetroot
Chapter 9 - Squid and Piangua, Black Garlic Pasta and Leeks with Keffir Sauce
Chapter 10 - Paletero Steak, Romaine Lettuce, Native Potatoes and Culona Ant Bearnaise
Chapter 11 - Pineapple Sorbet, Pineapple Chips, Banano Paso, and Coriander
Before you go
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)
Course recipes
In this course you will learn
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Meet your Instructor
Chef at El Chato (Bogota, Colombia), #2 Latin America's 50 Best Restaurants,#25 The World’s 50 Best 2024, #3 Best Chefs Awards 2024
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.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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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.
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You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.6
Avg. Rating
424 Ratings
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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.