I'm a Peruvian American chef that specializes in Iberic and Latin American cuisine: Mexican, Peruvian, Spanish Tapas and Ceviche techniques. I'm formally trained at Le Cordon Bleu culinary school (Los Angeles). I also teach simple and healthy cooking techniques for Millennials. Currently, I run the Cambridge Food Lab and teaching cooking classes at the Nibble Culinary program / Somerville Arts Council, run by the City of Somerville, MA
Fun and delicious! Jose is a wonderful cook and a skilled teacher. Our Peruvian cooking class was a mix of individuals with higher and lower skill levels of cooking, as well as those of us who did and did not speak Spanish. Jose conducted the class in English but also took the time to nurture the Spanish lovers by sharing some recipe items in Spanish. It was very nice to be in such a relaxed and comfortable space. On the day that I attended we made sangria, pisco sour, sopa de quinoa, ceviche (leche de tigre is now my absolute favorite ceviche preparation method), papa a la huancaina, papa con ocopa, lomo saltado, and had some delicious fruit for desert. Even though I've taken the class once already, and since I am such a beginner, I am tempted to return a second time to keep solidifying concepts and pick up new tricks when working with some of the items. I would highly recommend this class.
Jose's class was great! He is very practical and understands well how to teach cooking. I took a Peruvian / Ceviche and Latin cooking class with him. I love the Sangria!