Master authentic Peruvian cooking - at home or in your restaurant
From your first perfect ceviche to a full restaurant menu built for U.S. diners — learn authentic Peruvian technique directly from top Peruvian chefs, whether you're cooking for six guests or sixty covers.
"Peruvian cuisine doesn't ask you to simplify it — it asks you to understand it, and that's exactly what we're here to do together."
— Peruvian Food Network
What you'll learn
What you'll be able to do
- Cook the five essential Peruvian dishes from scratch — ceviche, lomo saltado, aji de gallina, causa, and arroz con leche — with authentic technique and correct flavor profiles.
- Source and substitute hard-to-find Peruvian ingredients (ají amarillo, huacatay, rocoto, cancha) anywhere in the United States.
- Apply the Peruvian flavor-building system — the sofrito base, the ají pastes, the acid balance — to improvise and adapt dishes confidently.
- Scale traditional Peruvian recipes for restaurant volume: batch cooking, prep timelines, and portion control for a busy service.
- Design a market-ready Peruvian restaurant menu with food-cost awareness, plating standards, and the signature dishes U.S. diners expect.
- Read and respond to real customer feedback (like Google reviews) to identify and correct the authenticity gaps that separate good Peruvian food from great Peruvian food.
How it works
A school that adapts to you
This isn't a set of static videos. Every lesson is generated live and tuned to where you actually are.
We learn your level
A quick placement check tailors your starting point so you're never bored or lost.
Lessons adapt as you go
Each lesson is written for your pace and your goal, adjusting as your skills grow.
Your AI coach keeps you moving
Checkpoints, feedback, and gentle nudges turn progress into a real result.
The curriculum
What's inside your school
15 modules · 76 lessons
The Soul of Peruvian Cooking
Establishes the cultural roots, regional diversity, and defining flavor logic that make Peruvian cuisine unique — the essential foundation for both home cooks and professionals.
- 1.1Why Peruvian Food Is Taking Over the WorldIncluded
- 1.2The Peruvian Pantry: Your Non-Negotiable IngredientsIncluded
- 1.3Sourcing in the USA: Finding, Buying, and SubstitutingIncluded
- 1.4Building Flavor the Peruvian Way: Sofrito, Ají Pastes, and Acid BalanceIncluded
- 1.5Tasting Like a Chef: How to Identify and Correct Authentic FlavorIncluded
The Five Essential Dishes Every Peruvian Cook Must Master
Guides students through the authentic preparation of Peru's most iconic recipes — ceviche, lomo saltado, ají de gallina, causa, and arroz con leche — with correct technique and zero shortcuts.
- 2.1Ceviche: The National Dish, Done RightIncluded
- 2.2Lomo Saltado: Wok Fire, Peruvian SoulIncluded
- 2.3Ají de Gallina: Comfort Food with Complex FlavorIncluded
- 2.4Causa Limeña: Technique, Texture, and PresentationIncluded
- 2.5Arroz con Leche: Mastering Peru's Beloved DessertIncluded
Expanding the Menu: Regional Specialties and Street Food
Moves beyond the five essentials to teach the regional dishes and street classics that give a Peruvian menu its depth, variety, and authentic character.
- 3.1Anticuchos and Choncholí: Peru's Street Grill CultureIncluded
- 3.2Seco de Res and Aji de Res: Slow Braises from the NorthIncluded
- 3.3Tiradito and Leche de Tigre VariationsIncluded
- 3.4Peruvian Sides and Salsas: Crema de Ají, Salsa Criolla, and MoreIncluded
Home Kitchen Mastery
Equips home cooks specifically with the weekly planning, equipment choices, and adaptation strategies to cook authentic Peruvian food consistently in a regular U.S. home kitchen.
- 4.1Setting Up a Peruvian Home Kitchen on Any BudgetIncluded
- 4.2Weekly Meal Planning the Peruvian WayIncluded
- 4.3Adapting Recipes for U.S. Kitchens Without Losing AuthenticityIncluded
- 4.4Hosting a Peruvian Dinner Party: Menu Planning and TimingIncluded
Professional Kitchen Foundations: Cooking Peruvian at Scale
Transitions to restaurant-level execution, covering the systems, volume prep, and operational discipline required to serve authentic Peruvian food in a high-demand commercial kitchen.
- 5.1How a Peruvian Restaurant Kitchen Is OrganizedIncluded
- 5.2Scaling Recipes for High Volume: Math, Yield, and Batch CookingIncluded
- 5.3Prep Timelines and Mise en Place for Peruvian ServiceIncluded
- 5.4Portion Control, Food Cost, and Waste ReductionIncluded
- 5.5Quality Control: Cooking Consistently to an Authentic Standard Every ShiftIncluded
Launching and Growing a Peruvian Restaurant Business
Gives aspiring and current restaurant owners the menu design, customer feedback, and market-positioning tools needed to open and sustain a successful Peruvian concept in the United States.
- 6.1Designing a Market-Ready Peruvian MenuIncluded
- 6.2Plating and Presentation Standards for a Peruvian RestaurantIncluded
- 6.3Reading Customer Reviews to Close the Authenticity GapIncluded
- 6.4Marketing Your Peruvian Restaurant to U.S. AudiencesIncluded
- 6.5Staffing, Training, and Maintaining Authentic Standards at ScaleIncluded
The Peruvian Restaurant Concept
What makes a Peruvian restaurant succeed in the U.S. — identity, positioning, and the concept decisions that determine everything downstream before you spend a dollar on build-out or equipment.
- 7.1What U.S. Diners Expect from a Peruvian Restaurant — and What Surprises ThemIncluded
- 7.2Defining Your Concept: Casual, Fast-Casual, Fine Dining, or Ghost Kitchen?Included
- 7.3Authenticity vs. Accessibility: Where Your Restaurant Sits on the SpectrumIncluded
- 7.4The Three Signature Dishes Every Peruvian Restaurant NeedsIncluded
- 7.5Competitive Research: How to Study What's Already Working in Your MarketIncluded
Building the Menu for Profitability
Design a menu that is authentic, scalable, and priced to make money — from food-cost math to menu layout psychology.
- 8.1Menu Engineering: How to Choose What Goes On (and Off) the MenuIncluded
- 8.2Food Cost Math: Calculating Plate Cost for Peruvian DishesIncluded
- 8.3Pricing Strategy: What the Market Will Bear for Ceviche, Lomo, and AjíIncluded
- 8.4Designing the Menu Layout: Psychology, Anchoring, and Signature CalloutsIncluded
- 8.5Seasonal and Daily Specials: How to Run Them Without Creating ChaosIncluded
- 8.6Building a Menu That Works for Both Dine-In and TakeoutIncluded
High-Volume Peruvian Cooking: Technique at Scale
How to produce authentic Peruvian food consistently across 30, 60, or 100 covers — the systems, station logic, and cook-to-order decisions that separate a chaotic kitchen from a consistent one.
- 9.1Batch Cooking Foundations: What to Pre-Cook and What to Cook to OrderIncluded
- 9.2Scaling Ceviche: Leche de Tigre in Volume Without Losing FreshnessIncluded
- 9.3Scaling Lomo Saltado: Wok Fire, Prep, and Station SetupIncluded
- 9.4Batch Braising: Seco, Ají de Gallina, and Slow Proteins at Restaurant ScaleIncluded
- 9.5Peruvian Sauces and Pastes in Volume: Aderezo, Ají Amarillo, HuancaínaIncluded
- 9.6Managing Cold Station: Ceviche, Tiradito, and Raw Fish Safety at ScaleIncluded
Staffing, Training, and Retaining Your Kitchen Team
- 10.1Writing Job Descriptions That Attract the Right CooksIncluded
- 10.2Interviewing and Testing Candidates in a Working KitchenIncluded
- 10.3Onboarding a New Cook to Your Peruvian StandardsIncluded
- 10.4Building a Training System Around Your RecipesIncluded
- 10.5Managing Performance: Correcting Without Killing MoraleIncluded
- 10.6Retention: Why Good Cooks Leave and How to Make Them StayIncluded
Front-of-House Operations for the Peruvian Restaurant
How to run the dining room with the same precision as the kitchen — from service standards and staff training to hospitality culture and the guest experience that turns first-timers into regulars.
- 11.1Defining Your Service Style: Casual, Attentive, or Fine Dining?Included
- 11.2Training Servers to Sell and Explain a Peruvian MenuIncluded
- 11.3Table Turns, Pacing, and the Guest Experience TimelineIncluded
- 11.4Handling Complaints, Returns, and Difficult GuestsIncluded
- 11.5Running Pre-Shift Briefings That Actually Improve ServiceIncluded
- 11.6Building a Hospitality Culture That Keeps Guests Coming BackIncluded
Marketing, Visibility, and Growing Your Restaurant's Reputation
- 12.1Your Restaurant's Online Presence: Google, Yelp, and BeyondIncluded
- 12.2Social Media for a Peruvian Restaurant: What to Post and How OftenIncluded
- 12.3Turning First-Time Guests into Regulars: Loyalty, Email, and Follow-UpIncluded
- 12.4Local Partnerships: Events, Catering, and Community PresenceIncluded
- 12.5Handling Your Online Reputation: Reviews, Responses, and RecoveryIncluded
- 12.6Paid Promotion 101: When Ads Make Sense and How to Run Them SimplyIncluded
Financial Management and Cash Flow for Your Restaurant
- 13.1Reading Your P&L: What Every Restaurant Owner Must UnderstandIncluded
- 13.2Setting Weekly and Monthly Sales Targets That Are Actually AchievableIncluded
- 13.3Managing Cash Flow: When Money Is Tight Between PaydaysIncluded
- 13.4Controlling Labor Cost Without Burning Out Your TeamIncluded
- 13.5Working With Vendors: Invoices, Credit Terms, and NegotiationIncluded
- 13.6When to Hire an Accountant and What to Hand ThemIncluded
Legal, Licensing, and Opening Day Readiness
- 14.1Business Structures for a Restaurant: LLC, Sole Proprietor, or Partnership?Included
- 14.2Licenses and Permits You Need Before You OpenIncluded
- 14.3Health Code 101: What the Inspector Is Actually Looking ForIncluded
- 14.4Setting Up Your POS, Payroll, and Basic Accounting SystemsIncluded
- 14.5Lease Negotiation Basics: What to Watch Out for in a Restaurant LeaseIncluded
- 14.6Opening Week: Your Pre-Launch Checklist and Soft Open StrategyIncluded
PLACEHOLDER - ignore, building new school structure
- 15.1placeholderIncluded
Who it's for
Is this you?
The Nostalgic Home Cook
She grew up eating Peruvian food and wants to finally cook her family's dishes with the authentic technique and flavor they deserve.
The Adventurous Food Enthusiast
He fell in love with Peruvian cuisine at a restaurant and is ready to go far deeper than any recipe blog will take him.
The Aspiring Line Cook
He wants to specialize in Peruvian cuisine in a professional kitchen and needs real, scalable technique — not just home recipes.
The Restaurant Owner-to-Be
She's planning to open a Peruvian restaurant and needs both culinary mastery and the menu-design, food-cost, and operational knowledge to make it viable.
The Working Chef Expanding His Menu
He runs a Latin-leaning restaurant and wants to add a credible, authentic Peruvian section to his menu — done right, not done fast.
The Dinner Party Host
She hosts regularly and wants to offer her guests a full, memorable Peruvian spread — from causa to lomo saltado to arroz con leche — with the confidence of real technique behind it.
Questions
Frequently asked
Your teacher
A note from your teacher
Peruvian Food Network
If you've ever eaten a bowl of ceviche that made you close your eyes — that hit of leche de tigre so bright and balanced it almost didn't seem possible — you already understand what Peruvian food can do. And if you've ever tried to recreate that moment at home, or in a professional kitchen, and felt like something was just slightly off, you know exactly why I built this school.
Most cooking resources on Peruvian cuisine give you the dish. A recipe. A list of ingredients. Maybe a video of someone slicing fish. What they almost never give you is the system underneath — the sofrito technique, the ají paste hierarchy, the acid balance that a Lima chef adjusts by feel after years of cooking. That invisible foundation is what separates a good Peruvian plate from a great one. It's what I want to hand to you directly, step by step, so that you're not just following instructions — you're cooking with genuine understanding.
I designed this school for two kinds of people, because I've taught both and I know they share the same hunger. The home cook who wants to bring authentic Peruvian flavor to their family table — and stop feeling like something is missing every time they try. And the restaurant professional, the line cook, the aspiring restaurateur, who sees what Peruvian cuisine is doing in cities across the United States and wants to be part of that — but can't find serious, practical, U.S.-based training. Both of you deserve instruction that respects your intelligence and doesn't water down the tradition to make it "easier."
So we don't water it down. We start with the pantry — the real one, with ají amarillo and huacatay and cancha — and we teach you exactly how to source every ingredient in the United States, and how to substitute intelligently when you have to. We cook the five essential dishes the right way. We go into the regional specialties — the street grills, the northern braises, the tiradito variations — that show you Peru is not one dish, it's a whole world. And for those of you heading toward a professional kitchen or a restaurant of your own, we go deep into the operational side: scaling, food cost, menu design, plating, team training, and even how to read a Google review and use it to make your kitchen better.
This is not a shortcut. It is an education. And I am honored to share it with you. Come cook with us — la cocina peruana te espera.
— Peruvian Food Network
Start your journey today
Get instant access — learn at your own pace with an AI coach in your corner.
$59/mo
Recurring billing · cancel anytime
Secure checkout · Instant access
- 15 modules, 76 lessons
- AI-adaptive lessons tuned to your level
- Quizzes & checkpoints to lock in progress
- Your own AI learning coach
- Learn on any device, at your pace
- Full access for as long as you're subscribed