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.
Course curriculum
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
Course Farewell
What you'll learn
A menu designed to respect natural resources and take full advantage of raw materials
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)
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.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Take your cooking skills to the next level.
Learn from anywhere at your own pace.
Learn from anywhere at your own pace.
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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.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
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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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i like the beef steak and my expectation was l will learn about cuisson of meat. but i enjoy it thank you a lot