"Creole cuisine my way". José shares his family heritage with us
Creole cuisine was developed in the colonial era, when European and African influences met pre-Columbian America. Simple culinary techniques are highlighted to achieve exquisite results.
In this online course, José seeks to revive, adapt and add importance to recipes from recipe books from the past. Each of these dishes tells a story with the power to transport us to the Peru of yesteryear.
There are many recipes, but certainly none like these. This course was created to give value to the traditional, bygone, simple and unsophisticated Peruvian recipes that everyone likes.
What you'll learn
You will understand the proper handling of peppers, seafood and other Peruvian ingredients
In this course you will start by learning about two dishes with one ingredient in common: the yellow chilli; the star of a big part of the Peruvian Creole gastronomy. Through preparing Huancaína style potatoes and Causa Limeña, you will learn two ways of cooking with this chilli.
José knows that the quality of the ingredients plays a very important part in the final result. That is why you will learn to choose the best. As for seafood, he tells us how to choose a suitable product, always being responsible with the species. He also shares with us the freshness indicators that ensure a good purchase. You will learn how to fillet, remove the skin and slice perfectly for ceviches and tiraditos.
Who is it for?
Professionals and amateurs of the kitchen with a keen interest in Peruvian cuisine.
- Kitchen boards
*Equipment or materials recommended in some of the recipes (they are not essential for the course).
What are you waiting for?
Learn from anywhere at your own pace.
Courses you might be interested in
This Course is included in the Scoolinary Membership
Access all courses with an unlimited subscription
Get unlimited access to ALL of our courses and learn from the Best World Chefs.
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.