Founder of Baan, and Founder of COSME (Lima, Peru)

Francesca Ferreyros and James Berckemeyer

What's included?

  • 1h 50min HD video
  • 8 recipes 
  • 25 lessons
  • Recipe Book
  • Course certificate
    English, Spanish, Italian, French, German, Portuguese


Learn how each chef uses techniques and ingredients to create their own style

In this course you will see Francesca and James adapt various preparations to their perspectives.

Francesca shows us what signature cuisine is for her: a harmonious fusion with touches from Southeast Asia and the Peruvian Amazon. For her, representing each cuisine is a challenge that requires arduous research. Finding the connection between both cultures is about knowing how to match the profile of local flavors and techniques.

James will share some recipes from his restaurant, Cosme. He makes a compilation of recipes that are Peruvian in essence, with touches from other cuisines, resulting in an innovative proposal that takes advantage of advanced culinary techniques.


A montage of petits fours, including truffles and pate de fruit
What you'll learn

Apply molecular gastronomy and other advanced techniques to take each dish to another level

In this course you will learn to apply molecular techniques: thickening, gelling, emulsions, textures, and dehydration . You will also learn how to incorporate elements using state-of-the-art tools such as the siphon and the sous-vide machine.

Each chef will show us dishes with technique, creativity and sophistication. With Francesca we will see how to create a fake tofu, gels, a veil and various sauces, in addition to the secrets needed to make unleavened and siphon bread.

James will focus on transforming traditional preparations through innovation, such as a deconstructed dessert of yesteryear, and a potato foam made with its own starch.

You will also learn to combine flavors, colors and textures through the preparation of airs, reductions and foams.

Who is it for?

This course is aimed at professional chefs with basic knowledge of molecular cuisine.

It is also for amateurs who would like to learn sophisticated techniques.

What you'll need

Instruments or materials recommended in some of the recipes (they are not essential for the course):

  • Oven
  • Sous-vide Roner/Thermostat
  • Sous-vide cooking bags
  • Dehydrator
  • Siphon with cartridges
  • Blender
  • Immersion blender
A montage of dishes made by Francesca and James


Founder of Baan (Lima, Peru)

Francesca Ferreyros

Francesca is one of the most important young talents in modern Peruvian cuisine; She began her career in 2009 at the Cala de Lima restaurant, Peru, under the supervision of Iván Kisic.
At 21, she left Cala and went to work in Florida. Then, in 2015, she arrived at Celler de Can Roca, Girona, where she learned the significance of working in the World’s Best Restaurant.

Her drive to learn led her to work with Gaggan Anand in Thailand in 2016.
Along with Gaggan, she toured New York, Mexico, Brazil, Japan and India.
In 2018, she returned to Peru to take control of the kitchen of the legendary Peruvian restaurant IK.

During the 2020 pandemic, she opened Baan, a restaurant that fuses influences from Southeast Asian cuisine with Peruvian ingredients.
And in 2021 she was nominated for the Latin America's Rising Star Female Chef Award (Latin America's 50 Best).

Founder of COSME (Lima, Peru)

James Berckemeyer

James is a Peruvian chef and businessman who began his training by practicing at the renowned Astrid y Gastón restaurant. In 2004 he completed a Master in Cuisine in Italy. Later he worked at the Agli Amici restaurant, a prestigious restaurant with two Michelin stars.

In 2007 he had the honor of working at El Celler de Can Roca (3 Michelin stars / Girona) and at Arzak. (San Sebastian, 3 Michelin stars).

He was summoned to make the Gala dinner for the celebration of the 70 years of the United Nations Organization (UN), in Geneva.

He is currently the owner and Chef of the COSME Restaurant, one of the most popular places in Lima thanks to its casual cuisine known as "comfort food", along with the colorful and original design of the restaurant.

This Course is included in the Scoolinary Subscription

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  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.

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5 star rating

It is amazing!

Mihaela E

Thank you, for sharing so much information with us. A very well-structured course.

Thank you, for sharing so much information with us. A very well-structured course.

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5 star rating

Training with an excellent professional makes me want to ...

Sandra S

I think it's great to be able to study in a virtual format, especially for those of us who are so far away.

I think it's great to be able to study in a virtual format, especially for those of us who are so far away.

Read Less
5 star rating

excellent course

Sixto C

A great course, an excellent teacher. Recipes full of flavor and colors; explained technically, turning one recipe into many.

A great course, an excellent teacher. Recipes full of flavor and colors; explained technically, turning one recipe into many.

Read Less