By Michael Bonté.
Peruvian cuisine is trendy and here to stay. As shown at the Peruvian Chilies 2.0 event at the Hotelschool The Hague in Amsterdam. The gathering organised by the Embassy of Peru in conjunction with Hotelschool The Hague and several Peruvian food importers certainly was a success. The many guests were welcomed with the country’s signature Pisco Sour cocktail and a vibrant display of exotic produce from the country.
The Ambassador of Peru H.E. Mr Carlos Herrera, welcomed us with an introduction to the Peruvian cuisine and after that the baton was given to Chef Carlos Pardo-Figueroa who presented a seminar giving an overview of the diverse ingredients and dishes, with a star role for the aji’s (chilies) from his homeland.
The most famous culinary export from Peru the ceviche starter dish was prepared and tasted by the Ambassador. Another lesser known potatoe dish causa was made in order to be tasted by Veronique Miclea, wife of the Ambassador.
A quick quiz was organised to give the audience a chance to win both dishes.
Afterward the participants were invited to the cooking stations manned by Ceviche y Maas (Rotterdam), Somos Peru (The Hague), Peruvian Cuisine NL (Amsterdam), Pukitas Catering (Alkmaar), Verstegen Spices & Sauces, Embajada del Perú and Hotelschool The Hague.
The display of food was a sight for sore eyes. Ranging from several different kinds of ceviche to arroz con mariscos. All dishes were deemed delicious by the guests.
In the dining area there was a chance to browse a minimarket with a selection of Peruvian food and drink products. Paricipants included: Que rico van Miryam, Don Santos Latin Products, Fia International (Piscos), Pacae and Bud Holland.
As if that was not enough the invitees were able to participate in their choice of workshops: The starter tiradito lead by chef Fernando Limanche, the popular maincourse ají de gallina by chef Darwin Grados and pisco cocktails, lead by Jan Jaap Nijemansland. All workshops were well attended with convivialty shared among the participants.
Among the guests the Ambassador of Spain, H.E. Fernando Arias and spouse Patricia van Oordt de Arias, H.E. Willys Delvalle Ambassador of Panama and spouse Tatiana Delvalle, chefs, restaurants owners, students and friends of Peru, they all participated in an overview of the history of the Peruvian cuisine.
As Ambassador Herrera explained, “the purpose of the event was to promote importation of food from Peru, to introduce participants specially chefs and students to the Peruvian cuisine and to expand their knowledge about its ingredients. In the near future many more Dutch restaurants will offer Peruvian dishes or dishes cooked with Peruvian ingredients.”
It was now up to the many guests to promote and spread the word about the diverse and enticing cuisine from Peru in order to grow its marketshare in the global restaurant and catering business.
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Photography by Susan Ortega.
