Master authentic Peruvian cooking - at home or in your restaurant

If you've ever eaten a bowl of ceviche that made you close your eyes — that hit of leche de tigre so bright and balanced it almost didn't seem possible — you already understand what Peruvian food can do. And if you've ever tried to recreate that moment at home, or in a professional kitchen, and felt like something was just slightly off, you know exactly why I built this school.

Most cooking resources on Peruvian cuisine give you the dish. A recipe. A list of ingredients. Maybe a video of someone slicing fish. What they almost never give you is the system underneath — the sofrito technique, the ají paste hierarchy, the acid balance that a Lima chef adjusts by feel after years of cooking. That invisible foundation is what separates a good Peruvian plate from a great one. It's what I want to hand to you directly, step by step, so that you're not just following instructions — you're cooking with genuine understanding.

I designed this school for two kinds of people, because I've taught both and I know they share the same hunger. The home cook who wants to bring authentic Peruvian flavor to their family table — and stop feeling like something is missing every time they try. And the restaurant professional, the line cook, the aspiring restaurateur, who sees what Peruvian cuisine is doing in cities across the United States and wants to be part of that — but can't find serious, practical, U.S.-based training. Both of you deserve instruction that respects your intelligence and doesn't water down the tradition to make it "easier."

So we don't water it down. We start with the pantry — the real one, with ají amarillo and huacatay and cancha — and we teach you exactly how to source every ingredient in the United States, and how to substitute intelligently when you have to. We cook the five essential dishes the right way. We go into the regional specialties — the street grills, the northern braises, the tiradito variations — that show you Peru is not one dish, it's a whole world. And for those of you heading toward a professional kitchen or a restaurant of your own, we go deep into the operational side: scaling, food cost, menu design, plating, team training, and even how to read a Google review and use it to make your kitchen better.

This is not a shortcut. It is an education. And I am honored to share it with you. Come cook with us — la cocina peruana te espera.