Student Experiences

Student Journals & Relection Papers

Peru  Peru
As part of our visit to San Jose today we got to venture into the catacombs underneath the building. As you can tell, sometimes it’s very narrow with steep steps. They include underground tunnels to the ocean port 3km away. It was such an enriching experience through history because not only were the tunnels used as trading ports to the mansion, but they include tiny pitch black rooms where slaves were kept in the 19th century. Sitting in the complete dark, dusty, claustrophobic room for a few moments with everyone was very uncomfortable and really opened up my eyes and heart to the lack of humanity that people faced years ago.

- Taylor
 

Peru  Peru
Peru  Peru
Peru  Peru

 

 

 

 

 

 

 

Eye opening and fantastic meal at Chef Gaston Accurrio’s restaurant he opened with his wife Astrid. This is has been one of the top Best Restaurants In The World list for a few years now. It was a comforting yet exciting experience through food.

- Taylor
 
Peru
We never stop learning! Last night we all took a cooking class where we learned about the native fruit and traditional Peruvian dishes. In the picture, Chef Deke and Kara are learning how to cook Lomo Saltado.

Day 3 exploring the fish market. Saw fishermen preparing nets for fishing the next day. Had the chance to learn Peruvian cuisine at sky kitchen and we also tried different fruit that’s local only in Peru.
- Karlo
 

Peru  Peru
Peru  Peru
Peru  Peru
Of all the amazing experiences yesterday, this was by far the most memorable. We visited a local culinary school and got to have lunch with some of the students. A few of them travel by bus for 3 hours just to come to school everyday. At the end, we had the opportunity to sponsor a tree and help the school continue to provide a low cost education It was a once-in-a-lifetime experience that I’m so glad we were a part of.
- Eric Barkdoll

Today we had the privilege to go to Pachacutec Culinary Institute. After 2 hours of driving we made it to the institute that is on top of the foot hills. When we arrived we were greeted by students that were attending the school. We received a tour of the institute which contained 4 rooms: the dry storage, production kitchen, presentation room, and the dining room. After the tour we were able to sit down with the students to talk and eat what they had prepared for us. The students brought out some colored corn cornels, potato, dried chickpeas, Lima beans, and wheat berries to show what they normally cook with. To finish off the visit we all pitch in to sponsor 6 trees that are growing on the school grounds. This experience gave me perspective that culinary students all over the world are just like us learning the same fundamentals but just live in a different country.
- Meghan

Buenas tardes! 🌜 Welcome to Callao, today we embraced the Peruvian culture by connecting with chefs from pachacútec culinary institute. We primarily communicated through google translate on their phones. Despite the language barrier, we interacted very well and gained an understanding of each other’s cultures. I am overwhelmed with excitement and have soaked up information like a sponge! Can’t wait for the next days to come!
- Skye Lowther
 

Peru
Day 4! Time flies when you’re eating food and exploring uninhabited islands. Today we took a boat ride from the coast of Paracas to the large islands of Ballestas. There we saw wild sea lions and pebble penguins. The islands are known for the guano that is harvested every 10-12 years which is used to make high quality fertilizer. Over 300,000 birds live on the islands. The 3 finger torch in the hills above were 700 years old, drawn in the marine reserve when the water was wet. Then we traveled to Chincha were we ate at an old plantation called Hacienda San Jose. We learned about the history of the place and ate a great meal! To end the day we toured a Pisco and winery at Taberno, my favorite wine we tried was the Borgoña, a semi sweet red wine. Adios!
- Cheyenne Linn
 

PeruPeru
Day 4: today we visited Paracas national park. When we first entered the park it didn’t look like much. It was a dessert for as far as the eye could see. As we kept driving we ended up at a look out point. This view took my breath away. We stood on top of a cliff that looked over the ocean. The reason why this area is a national park is because there is a lot of kelp in the water that is the home of many marine life.
- Meghan Allen
 

Peru  Peru
Peru  Peru
Started off with an early morning plane ride over the Andes mountains into Cusco. Then we traveled down to the Awanakancha Center where we saw different kinds of Alpacas and Lamas (Lamas have longer necks and short fur & Alpacas have shorter necks and longer fur). They also taught us about the types of alpaca fur they use to make sweaters/scarves/blankets/hats/scarves/etc. Vicuña: the best, most rare and expensive; Baby Alpaca: second best and very soft; Adult Alpaca: third best, more course.
- Kara

Sometimes you have to slow down and feed the alpacas! Yesterday we flew into Cusco, about 11,000 feet above sea level. We traveled to the Sacred Valley. We are nestled in between the Andes, in a breathtaking setting. Life in much more laid back than in Lima. - Eric Barkdoll