Miguel Ángel Castillo Basto shared Peruvian cuisine with Externado students
Universidad Externado de Colombia documented an academic session in which Miguel Ángel Castillo Basto guided students through the preparation of a Peruvian menu.
RESERVAR
On 21 October, the Faculty of Tourism and Hotel Business Administration at Universidad Externado de Colombia published a story about a visit by Miguel Ángel Castillo Basto, Renne’s Corporate Chef and founder, to its undergraduate gastronomy module.
The session took place at Taller Casa del Pintor as part of a module led by institutional chef and lecturer Juan Pablo Nieto. The University makes clear that the students were at the centre of the experience: with Miguel’s guidance, they prepared causa, Peruvian cebiche, lomo saltado, chicha morada and suspiro limeño.
Professor Fabián Naranjo also joined the session and guided the preparation of pisco sour. This article records Externado’s institutional coverage and the academic exchange around Peruvian cuisine; Renne did not organise the event.