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21ST DECEMBER 2021-Le Cordon Bleu School of Hospitality & Tourism at GD Goenka University organised a master class on Peruvian classic food with Celebrity Peruvian Master Chef Julio Castillo.The students worked closely with Chef Julio to create Peruvian Ceviche using Mochicha culture recipe and traditionally cured with Tumbo Fruit. Causa Rellena made with potato slices and shrimps was student's favourite. The historical significance of Pisco Sour was explained by Chef Julio in detail which was served 'shaken not stirred' with ice. The event was graced by the presence of the Peruvian ambassador to India His Excellency Mr. Carlos Polo, and First Secretary Honourable Fabio Subia Diaz and Chief Counsellor Ms. Monica Campos.

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