Cooking with Insects and Sustainable Proteins

Palmiro Ocampo Grey shares with us his years as a cook and researcher, and his commitment to making Peruvian cuisine increasingly richer and more sustainable. Stop believing that ingredients lose value! He teaches us how to make the most of waste, as well as the most appropriate cooking techniques for preserving nutrients and improving their organoleptic characteristics. There’s lots of talk about by-products – those that are “left over” when processing raw materials. Here you’ll learn that it’s possible to preserve or increase their initial value, thus renaming them plus-products. By the end of this course you will be able to: – Break down an ingredient into parts more suitable for each purpose – Understand the more sustainable side of Peruvian gastronomy and its weaknesses, which can be improved – Become familiar with the use of insects in haute cuisine.