In this class, students will develop skills, learn basic cooking techniques, and kitchen safety. In addition, they will evolve in their relationship with different foods as they handle, taste, and understand their nutritional contribution. For this new semester, Ms. Gi will give a basic overview of typical Peruvian cuisine, making reference to classic representatives of it, such as Peruvian ceviche, huancaina potatoes, coriander rice with chicken, seafood chaufa, stuffed peppers, quinoa muffins, picarones, and more! Students will discover ingredients native to the country and will also work with other western ingredients that bring big changes to the Peruvian diet.

Day/Time: Wednesdays 3:45-4:45

Dates: 2/9, 2/16, 2/23, 3/2, 3/9, 3/23, 3/30, 4/6, 4/13, 4/20

Price: $200 per student

Supply Fee: $75

Class Size: Minimum 3, Maximum 10