Peru's picanteria heartland, where rocoto relleno and the country's most fiercely regional cooking are guarded and taught at the source.
Peru's picanteria heartland, where rocoto relleno and the country's most fiercely regional cooking are guarded and taught at the source.
Living sceneHeritageUnbroken lineageLe Cordon Bleu Peru Diploma in Gastronomy (Bachelor/Tecnico) or accredited cocina school certificate · Certifying body: Le Cordon Bleu Peru (university-status) / APEGA-affiliated culinary schools
I'm Arnaud. I cook for a living, and I've spent fifteen years on the water — so I know the difference between a real school and a good-looking website. I built the Atlas because I got tired of the second kind. Here is what a place has to clear before it goes on here, and what I'll tell you straight when it doesn't.
If a place dodges these, that's your answer. It costs you nothing to ask, and it tells you everything.
This is the short version. The full method is here — the six questions, in order, for any craft anywhere.