Do you understand the culinary consequences of squeezing every last drop of juice from a lime? Can you dice an aji amarillo (Peru's iconic yellow pepper) with knife skills, precision and flair that makes brunoise look like a pile of bloated cobblestones? Could you walk the line between pyromaniac and kitchen blowtorch caramelizer? Even after several delightfully easy-to-drink handcrafted passion fruit pisco sours?
Hector is the real deal: creative, connected, talented, charming, charismatic...and also an excellent teacher who is genuinely attentive to ensuring every person in his class is having a wonderful time. From market to table, he and his devoted crew share insider tips and tricks, enthrall with tales from the book of iconic global chefs and seamlessly orchestrate a mouthwatering meal rooted in Peruvian terroir, taste and tradition but with modern, personal, and flavor enhancing twists.
My class prepared, from plucking to plating, the promised menu of two kinds of causas, two ceviches, parmesan scallops, a platter of at least 10 local fruits and piscos. But it felt like much, much more.
I highly recommend this experience to anyone in Lima who is passionate about food, culture and hospitality. It is a mini masterclass in all three and provides a fun, engaging, beautifully conceptualized and executed moment.
Excellent for all levels of experience, the only requirement is being open to connecting through the magic of preparing and sharing a meal.