Learn how each chef uses techniques and ingredients to create their own style
In this course you will see Francesca and James adapt various preparations to their perspectives.
Francesca shows us what signature cuisine is for her: a harmonious fusion with touches from Southeast Asia and the Peruvian Amazon. For her, representing each cuisine is a challenge that requires arduous research. Finding the connection between both cultures is about knowing how to match the profile of local flavors and techniques.
James will share some recipes from his restaurant, Cosme. He makes a compilation of recipes that are Peruvian in essence, with touches from other cuisines, resulting in an innovative proposal that takes advantage of advanced culinary techniques.
Course curriculum
Course Content
What you'll learn
Apply molecular gastronomy and other advanced techniques to take each dish to another level
In this course you will learn to apply molecular techniques: thickening, gelling, emulsions, textures, and dehydration . You will also learn how to incorporate elements using state-of-the-art tools such as the siphon and the sous-vide machine.
Each chef will show us dishes with technique, creativity and sophistication. With Francesca we will see how to create a fake tofu, gels, a veil and various sauces, in addition to the secrets needed to make unleavened and siphon bread.
James will focus on transforming traditional preparations through innovation, such as a deconstructed dessert of yesteryear, and a potato foam made with its own starch.
You will also learn to combine flavors, colors and textures through the preparation of airs, reductions and foams.
Who is it for?
This course is aimed at professional chefs with basic knowledge of molecular cuisine.
It is also for amateurs who would like to learn sophisticated techniques.
What you’ll need
Instruments or materials recommended in some of the recipes (they are not essential for the course):
- Oven
- Sous-vide Roner/Thermostat
- Sous-vide cooking bags
- Dehydrator
- Siphon with cartridges
- Blender
- Immersion blender
Francesca Ferreyros is one of the most important young talents in modern Peruvian cuisine; James Berckemeyer is currently the owner and Chef of the COSME Restaurant, one of the most popular places in Lima.
About Scoolinary
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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.
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