Lomo saltado
“To understand Peruvian gastronomy, you must understand its geography and history,” said Carlos Pardo Figueroa to a roomful of culinary students paying rapt attention.
These are students of the School of Culinary Arts, at Berjaya University College of Hospitality, and Figueroa was conducting a special two-day cooking class just for them – he was in town for the Peru Mucho Gusto culinary festival, and held the class as part of the school’s International Chef Paul Bocuse Week.
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