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.
We can’t deny that there are many prejudices about eating insects; today we’ll break them down.
You will learn how to work with sustainable and unconventional proteins. Much of this course is about insects such as yellow mealworms, grubs and ants. You will also learn new ways to use liver (high iron content to fight anemia), blood and sand crab (an almost forgotten product with great gastronomic potential).
You will learn how to prepare grubs in a totally different way. This little worm is usually eaten grilled in the Peruvian jungle however, this time we’ll break down each of the plus-products it has to offer.
All these products needn’t be explicitly displayed on a plate. We’ll show you the subtlety of introducing insects, offal, and (incorrectly referred to as) "low value products" to any diner.
Who is it for?
This course is for every curious person with a thirst to know more, to debunk myths, and to gain truths about a modern sustainable kitchen. Is it really possible?
What you'll need
- Iron frying pan
- Non-stick frying pan
- Fine mesh strainer
- Plastic strainer
- Glass bowl
*Equipment recommended for some recipes (though not essential for the course).
He understood that his profession would transcend the kitchen. He also realized that his years of experience and his travels throughout the best culinary destinations in Peru and the world would allow him to contribute his talent to creating a better country.
During the past few years he has transformed the perception of doing and thinking about cooking. His creativity doesn’t obey limits to creation – and much less, limits to innovation. Food sustainability is his obsession; his mission is to contribute his expertise to reduce poor nutrition.
He has designed courses in academic settings such as Le Cordon Bleu, San Ignacio de Loyola University, and the Universidad del Pacífico. He is currently part of the group of WWF ambassadors in Peru and is the chef charged with bringing Peruvian cuisine to the Holland America cruise line fleet of ships. He represented Peru at the Bocuse d'Or Latin America in 2015.
In 2016 he was Gastronomic Director for the Mistura fair, and he represented his country at the Food Congress "Identitá Golose" in Milan that same year.
His socio-environmental trajectory led him to found in 2014, together with his life partner, CCORI: COCINA ÓPTIMA, an organization dedicated to the research and development of educational programs in food optimization for community kitchens.
He is co-author of the book "Tasty Peruvian insects: from traditional food to gastronomic innovation".
He collaborated with the Nordic Food Lab on the research trip for the Phaidon Publishing book "ON EATING INSECTS" during his work at Noma restaurant in Copenhagen, Denmark.
He led the luncheon at the annual meeting of the United Nations in Rome in 2017.
He is also currently the creative chef of the Peruvian signature cuisine restaurant, Intimo, which was awarded as the best Peruvian restaurant in Miami in 2021.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
When do the courses start and when do they finish?
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
Are course completion certificates available?
We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.
What's is the refund policy?
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.