Embark on a culinary tour of South America, from the western coast of Peru, Ecuador, and Chile, across the Andes and Amazon, and ending in Argentina and Brazil. In this course, you will discover the rich diversity that defines this great continent gastronomically and culturally—knowledge that is central to learning about its culinary traditions.

We’ll begin with an overview of the foods and ingredients that make up the core pantry items for South America’s distinct cuisines. You will then learn about preparing ceviches and using similar cooking methods, as you explore the region’s flavor profiles and seasonings. You’ll also practice the pit roasting and grilling traditions used throughout Peru, Chile, Argentina, and Brazil; familiarize yourself with the cuisines from Brazil’s five principal culinary and geographic regions; and prepare a variety of authentic South American dishes.

As a participant in Latin Cuisine Boot Camp: South America, you will receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.