AUTÓKTONOCOOKS

AUTÓKTONOCOOKS

AutóktonoCooks is Costa Rica’s first culinary program aligned with the National Plan for Costa Rican Sustainable and Healthy Gastronomy (PNGCSS). The curriculum is developed and taught by Randy Siles Leandro, first Ambassador of  the National Plan for Costa Rican Sustainable and Healthy Gastronomy.

SUSTAINABLE AND HEALTHY FOUNDATIONS OF THE FISH

In his investigative journey for more than 10 years through cities, towns, ports and markets of different points of the world, Chef Randy Siles has collected information on the handling of fish from its capture to its final elaboration. Combining theory and practice with an experiential and interactive approach, Randy Siles presents an innovative didactic focused on sustainability, health and zero kilometer cooking to ensure a final product of optimum quality in aroma, flavor, color and texture.
  • Students will learn the concepts of sustainability, zero kilometer cooking and nutritional health within the framework of Costa Rican gastronomy
  • Students will learn about the variety of fish species in the Pacific and Atlantic
  • Students will learn about sustainable fishing and its impact on the environment
  • Students will learn fish handling, from fishing, conservation to hygiene and cooking techniques with a focus on maximum fish utilization
  • Sustainability. Students will be able to identify a sustainable community food system and its impact on health, nutrition, carbon footprint and the protection and preservation of the environment based on case studies, readings or personal experience.
  • Zero Kilometer Cooking. Students will be able to implement the Zero Kilometer concept and explain its impact on sustainability, quality of raw materials, nutrition, taste and the environment
  • Fish Species. Students will be able to identify the species of fish in the coasts of Costa Rica and in the markets
  • Sustainable Fishing. Students will be able to explain the importance of sustainable fishing and its implications on biodiversity and food systems.
  • Cooking the Fish. Students can apply culinary techniques for handling, conservation, cooking methods and maximum use of fish
    • Instructor: Chef Randy Siles Leandro
    Level: Open to all audiences
    Format: Classroom Learning
    Capacity: 15 People Maximum, 7 People Minimum
    Date: Friday, August 9th, 2019
    Time: 9:00 a.m. - 3:00 p.m., recess from 12:00 - 1:00 p.m.
    Duration: 5 Hours, Theory and Practice
    Location: Asociación Nacional de Chef de Costa Rica
    Cost: $ 150 Per Person
    For Reservations: 50% deposit required; contact [email protected]

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