4 retters peruansk madlavningskursus

Christian did a fantastic job helping us understand Peruvian food. He was very patient and instructed us very well. The 4 costs l course meal was terrific. He is an excellent teacher and very knowledgeable about Peruvian culture!

Initially we were skeptical, but the course was a lot of fun and we learned a lot about Peruvian cuisine and ate very delicious ! Course was to our surprise even in German !

Yesterday we took a cooking class at the SkyKitchen in Lima. Yurac was our fabulous instructor and Maritza was our behind the scenes sous chef. What a great way to spend an early lunch/afternoon. We started with a lesson on how to make a great pisco sour. It was much better and less sweet than what you get in a restaurant. We have actually steered clear of them after trying one the first night. Yurac said the big difference is quality pisco and less simple syrup. I forgot to take pictures of this. We made Causa which is like a layered potato salad. It was made with seasoned mashed yellow potato, chicken breast with mayo and lime and avocado. Next we made a classic Cebiche with mahi mahi, red rocoto and aji limo peppers, purple onion, tigre de leche (we made from scratch), served with sweet potato, corn and toasted corn. Then we made a classic Lomo Saltado - sautéed sliced beef tenderloin, peppers, purple onion, tomatoes, chicken stock, soy sauce, white vinegar &red wine and parsley substituted for cilantro. This dish is served with long grain rice and fried potatoes. We made the dough for the picarones in the beginning to let it rise for two hours so we could fry them for dessert at the end. The dough is made of sweet potato and squash (boiled and mashed) mixed with flour, instant dry yeast and anise. We sliced, we diced, we cooked, we had a blast! We ate our creations in between cooking each course. They sell bottles of wine for $18 dollars for your enjoyment. When in Lima I would highly recommend the SkyKitchen!

Yesterday we took a cooking class at the SkyKitchen in Lima. Yurac was our fabulous instructor and Maritza was our behind the scenes sous chef. What a great way to spend an early lunch/afternoon. We started with a lesson on how to make a great pisco sour. It was much better and less sweet than what you get in a restaurant. We have actually steered clear of them after trying one the first night. Yurac said the big difference is quality pisco and less simple syrup. I forgot to take pictures of this. We made Causa which is like a layered potato salad. It was made with seasoned mashed yellow potato, chicken breast with mayo and lime and avocado. Next we made a classic Cebiche with mahi mahi, red rocoto and aji limo peppers, purple onion, tigre de leche (we made from scratch), served with sweet potato, corn and toasted corn. Then we made a classic Lomo Saltado - sautéed sliced beef tenderloin, peppers, purple onion, tomatoes, chicken stock, soy sauce, white vinegar &red wine and parsley substituted for cilantro. This dish is served with long grain rice and fried potatoes. We made the dough for the picarones in the beginning to let it rise for two hours so we could fry them for dessert at the end. The dough is made of sweet potato and squash (boiled and mashed) mixed with flour, instant dry yeast and anise. We sliced, we diced, we cooked, we had a blast! We ate our creations in between cooking each course. They sell bottles of wine for $18 dollars for your enjoyment. When in Lima I would highly recommend the SkyKitchen!

What a great afternoon! The course was really fun and I was really surprised how easy it was to prepare such delicious things. I don't think I've ever cooked food so nicely, I was really proud. Because a lot was prepared for us, we had time to prepare four things. The instructors were really cool and told us a lot of interesting things about the dishes and the ingredients. Also, the location is super nice. If I am back in Peru, I would definitely come back and join one of the other menus that are available to choose from.

A fantastic cooking class- We prepared Pisco Sour and dishes that we then liked even more than those of various local restaurants tried in the previous days. The lesson takes place in a modern kitchen, nice, and everything ready to cook and tidied up immediately with discretion- ) A really fun and interesting evening, we learned much more than 4 classic Peruvian dishes! I recommend it for groups of friends/colleagues (like us) or even families. If I return to Lima I would do another even more complete, including shopping at the market and use of local fruit:) A big thank you to our hosts/masters! We will not forget your Skykitchen!

Had an amazing cooking experience at SkyKitchen. Great friendly environment with so much great food. Highly recommend!

We were visiting family in Lima, last week. My hubby and I were looking for something fun to do on our own. I found Sky Kitchen on TripAdvisor and booked it. It turned out to be one of the highlights of our trip! Yurac and Maritza (sp?) were great. We had so much fun learning about the history of Peru and their cuisine. We also liked that the class size was small so it was more personable. This class would be good for couples or families with older children. The food was so delicious! I hope that I can recreate the meals, we made, when I try to make them at home!

A very nice and educational experience. Lots of explanations about products and useful tips & tricks. We foodies have learned a lot from it and are even more motivated to make the tasty dishes from Peruvian cuisine at home. And of course the pisco sour. Make sure to bring at least a bottle of Pisco when you fly home! Because we had already made a market tour during a previous stay in Lima, we did not do that this year. For a complete picture of Peruvian cuisine, such a tour is also highly recommended. We have experienced the flexibility and conviviality as very enjoyable. Thank you!

This is a wonderful activity as a solo traveler to meet a variety of people visiting Lima. The recipes are wonderful and the techniques were very helpful. I’ve returned to the US and have enjoyed using what I learned to cook for friends.