Peruvian Haute Cuisine
Alongside Jaime Pesaque, a prominent Peruvian chef featured in the 50 Best Restaurants 2023, you will explore the fusion of tradition and modern. You will discover a unique approach focusing on seasonal ingredients and maximizing their use.
Executive Chef of Mayta Restaurant (Lima, Peru) Latin America's Best Restaurant 2024
Signature Peruvian haute cuisine transformed into a seasonal menu that works each ingredient with advanced techniques.
Jaime Pesaque shares his 25 years of work and research with us, crafting a cuisine inspired by the land. Whether familiar with these valuable raw materials or not, each recipe aims to take you on a journey through the regions of Peru.
We present 6 emblematic recipes from Mayta, where you can discover new products from the Peruvian pantry. Each dish highlights its origin, traditional use, and application in haute cuisine.
Our recipes are prepared with carefully selected ingredients from local producers and the Yachay orchard. Here, research and exploration come together to bring to life the unique culinary experience of Mayta.
At the end of this online course you will be able to:
- Work with sustainable high-value proteins such as Paracas scallops or Amazonian paiche, using contemporary culinary techniques to integrate them into haute cuisine.
- To make the most of the products (shells, seeds, pulps, skins, bones), promoting a sustainable cuisine committed to environmental conservation.
- Use unique products such as arazá, melipona bee honey, and theobromas such as macambo or copoazú, creatively applying them in a variety of both sweet and savory recipes.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - The cuisine of Mayta
Chapter 3 - Tubers: Ocas, mashuas, ollucos, potatoes with different textures
Chapter 4 - Scallops and legumes: Paracas scallops, citrus pea emulsion, coral crunch, broad bean textures
Chapter 5 - Amazonian Paiche: Macambo puree, mushroom sauce, Amazonian chestnut crumble
Chapter 6 - Andean Corn and Grains
Chapter 7 - Andean Guinea pig: Roasted vegetables, orchard leaves, Andean herb demi glace
Chapter 8 - Amazonian Dessert: Arazá cloud, melipona honey, copoazu sorbet, Amazonian cream
Before you go
A journey through the exotic Peruvian pantry: coast, highlands and jungle.
What you'll learn
Ocas, mashuas, ollucos, and various types of potatoes in different textures: Discover Peru’s emblematic tubers. We will create dehydrated rolls filled with a delicate tuber cream, offering a sensory experience with creamy interiors and crispy exteriors. This dish is complemented by tunta (a high-altitude dehydrated potato) and a delicate glaze of huacatay oil (Andean herb).
Paracas scallops, peas and beans:The flavor of a traditional “leche de tigre” merges with the distinctive color of legumes, while the crispy texture of coral and the various nuances of oils add depth to a dish where scallops take center stage.
Amazonian paiche: Enjoy a creamy macambo seed puree, a mushroom sauce enriched with Amazonian chorizo for an earthy, aromatic touch, a crumble of Amazonian chestnuts adding a crispy texture to the paiche, and a chonta (palm heart) salad.
Andean corns and grains: Prepare a black tamale from scratch, using the same corn husk to create a powder that provides its distinctive color. This dish also incorporates firm, silky, and frothy textures, showcasing the versatility of corn. Additionally, quinoa is used in pickled and puffed forms.
Andean guinea pig: You’ll learn how to clean and confit guinea pig, one of Peru’s traditional proteins, with soft meat and crispy skin. The roasted vegetables offer a smoky and sweet flavor, complemented by the touch of freshness provided by the leaves of the vegetable garden.
Arazá cloud, melipona honey, copoazu sorbet, Amazonian cream: For this dessert we start with a sorbet base to which we add copoazú pulp, a theobroma with a citric and fresh aroma. An additional element that stands out is a meringue made with albumen powder, which is flavored with arazá juice. Other surprising textures are also added.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:.
- Whipping
- Sous vide cooking
- Confit
- Dehydration
- Emulsion
- Pickling
- Foaming
- Caramelizing
- Maceration
- Roasting
- Brining
- Sieving
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Executive Chef of Mayta Restaurant (Lima, Peru) Latin America's Best Restaurant 2024
By utilizing local ingredients, he has positioned his restaurant Mayta internationally, establishing himself as a prominent ambassador of the Peruvian culinary scene.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
Ratings and Reviews
5.0
Avg. Rating
104 Ratings
5
13
4
0
3
0
2
0
1
0
What's your experience? We'd love to know!
Login to Review
Carlos Esquivel Vera
LA COCINA PERUANA Y SU AMPLIA VARIEDAD EN INSUMOS
ESTE CURSO ES PARA VOLARTE LA CABEZA , VER AL GRAN CHEF JAIME PESAQUE COMPARTIR UN POCO DE SUS CONOCIMIENTOS ES INCREIBLE, SABER COMO PODER REUTILIZAR HASTA LAS CASCARAS DE CADA ALIMENTO HACEN QUE LA ALTA COCINA PERUANA SEA UN PLACER PODER APRENDER, EL CURSO ESPECTACULAR
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
LA COCINA PERUANA Y SU AMPLIA VARIEDAD EN INSUMOS
ESTE CURSO ES PARA VOLARTE LA CABEZA , VER AL GRAN CHEF JAIME PESAQUE COMPARTIR UN POCO DE SUS CONOCIMIENTOS ES INCREIBLE, SABER COMO PODER REUTILIZAR HASTA LAS CASCARAS DE CADA ALIMENTO HACEN QUE LA ALTA COCINA PERUANA SEA UN PLACER PODER APRENDER, EL CURSO ESPECTACULAR