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Professional Chef Jonathan studied his culinary skills in "San Ignacio de loyola" in Lima-Perú. After graduation, with the aim to further his culinary skills and learn western techniques, he continued his academic journey in Haaga Helia, Finland. Chef Jonathan has been in the culinary business for the last 12 years and has worked in Michelin starred restaurants. His experience also includes working in restaurants in; Finland, Denmark, Germany, Italy, Spain and Chile. Chef currently owns restaurants in Peru and Chile, with expansion plans in Europe. He is eager to share his passion for authentic cuisine worldwide and excited to be part of the ChefPassport team. Be sure to ask Chef Jonathan about is culinary adventures during your next class!
Dishes you can learn with
Aji de Gallina (yellow chili and chicken stew)
Aji de gallina is one of the most popular dishes in Peru, a creamy sauce of yellow chili with the chicken and potatoes makes this plate very special in every peruvian a non peruvian home.It is very usual to use chicken instaed of hen. You can add also white rice and black olives as a garnish and pecans to the stew.
The diference between Tiradito and Cebiche is the cut of the fish. Tiradito is a peruvian plate with japanese influence because of the japanese inmigrants in Peru. This is a really quick, spicyand fresh dish normally eaten as an entrance. If you like the fish more cooked just wait a few minutes for the lime to start cooking the fish slices.