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Cocina óptima, alimentación óptima y hábitos óptimos. ALWAYS WITH PERUVIANITY AND A LOT OF FLAVOR Intro Todo empieza en el corazón y termina en la cabeza. "Ante la hambruna que existe en el mundo y el desperdicio diario de toneladas de comida, ¿cómo hacer para aprovechar los insumos al máximo? (...) Siento que esta es la manera correcta de cocinar, pensando en la reducción de desperdicio y en el menor impacto posible". Know Palmiro See projects No posts published in this language yet Once posts are published, you’ll see them here. See projects Leave a message Leave a message Palmiro Ocampo Grey Know CCORI PRINCIPLES OF OPTIMIZATION Food preservation: Techniques such as aging, fermentation, maceration, etc.

The future is sustainable. With the optimal kitchen you pollute less, you are more efficient in the use of your resources, you can cook more food because you have more ingredients and you get very tasty dishes and with relevant nutritional load. Know CCORI Know CCORI

Optimal kitchen. "You can cook delicious by optimizing the ingredient to the maximum and helping to face the great struggle of the food waste and hunger. Historia Leave a message See projects Leave a message Palmiro's history He understood that his profession transcended a kitchen and a set of genuine and luxurious instruments for her. He also realized that his years of experience and tour of the best culinary spaces in Peru and the world would allow him to contribute his talent for a better country. Over the last few years, he has developed a concept that transforms the perception of doing and thinking about cooking; His creativity does not contemplate the limits of creation, much less of innovation; Food sustainability is his obsession, and contributing from his platform to reduce poor nutrition is his mission. He has designed courses in academic spaces such as Le Cordón Bleu, the San Ignacio de Loyola University and the Universidad del Pacífico. Today, in addition, he is part of the group of WWF ambassadors in Peru and chef in charge of creating Peruvian cuisine proposals for the fleet of ships of the Holland America Line cruise line. He participated as a Peruvian representative in the Bocuse d'Or Latin America in 2015. Gastronomic Director of the Mistura fair in 2016, he represented our country at the "Idéntitá Golose" Food Congress in Milan in 2016. He is a consultant chef for the development of sustainable gastronomy proposals. Its gastronomic concepts: 1087 restaurant, Huevón Lima, Dada resto bar, Che cha tea bar & Food station and soon Perpetua Café – Market in San Isidro. His socio-environmental projection has led him to found in 2014, together with his life partner, CCORI COCINA ÓPTIMA, an organization dedicated to the research and development of educational programs in food optimization for community kitchens. Co-author of the book “Tasty Peruvian insects: From traditional food to gastronomic innovation” Collaborated with the Nordic Food Lab on the research trip for the Phaidon publishing house book “ON EATING INSECTS” During his work at the Noma restaurant in Copenhagen, Denmark . Zero Hunger Ambassador for the World Food Program. He directed the luncheon of the annual meeting of the United Nations in Rome in 2017. Speaker in the famous TED talks with his presentation: can you fight hunger from haute cuisine? He participated as creative chef of the signature Peruvian cuisine restaurant Inti.mo, which was awarded as the best Peruvian cuisine restaurant in Miami in 2021. Currently, he is also the creator of the Cooking with Insects and Sustainable Proteins course for the Scoolinary school and is the creative Chef of the Provinciano - Barra Criolla and Regional menu. He is Palmiro Ocampo Grey. Com y PR Optimal kitchen. "You can cook delicious by optimizing the ingredient to the maximum and helping to face the great struggle of the food waste and hunger. Ambassador of the WWF in Peru. Ambassador zero hunger for the world food program. Co-author of the book Tasty Peruvian Insects : From traditional food to gastronomic innovation” Co-Founder of CCORI OPTIMUM KITCHEN organization dedicated to the research and development of educational programs in food optimization for community kitchens. Host in TV Peru program: "cook with a cause " that shows the Peruvian public the secrets of delicious, sustainable and accessible food. Exhibitor in TEDxTukuy : Can you fight hu nger from haute cuisine? He collaborated with the Nordic Food Lab on the research trip for Phaidon Publishing's book “ON EATING INSECTS ” During his work at the Noma restaurant in Copenhagen, Denmark. Leave a message Porta y Ases Optimal kitchen. "You can cook delicious by optimizing the ingredient to the maximum and helping to face the great struggle of the food waste and hunger. Amador Bar & Loft www.instagram.com/amadorbar Leer más 1087 Restaurante www.instagram.com/1087restaurante Leer más Terminal Pesquero https://terminalpesquero.com/ Leer más Bar El Infusionista www.instagram.com/el_infusionista Leer más Restaurante Pollos & Jarras https://pollosyjarras.squarespace.com/ Leer más Restobar DADA https://dada.com.pe/ Leer más Restaurante Che Cha www.instagram.com/chechateabar Leer más Restaurante Íntimo www.intimorestaurante.com Leer más Restaurante Provinciano www.instagram.com/provincianobarra Leer más Hotel Westin www.marriott.com/es/hotels/limwi-the-westin Leer más Restaurante Micaela www.instagram.com/micaelarestaurant Leer más Restaurante Limaná https://limana.com Leer más

King's Birthday Party Shepherd's Pie - Receta óptima Para la preparación gastronómica se ha considerando una receta versionada del clásico Shepherd's Pie, sumando como vínculo a la papa nativa peruana. Podemos describirlo como un pastel de papa, un puré de papa vuelto pastel horneado con un relleno, con una base de papa abajo, carne arriba y sobre ello una capa gratinada de papa. Conceptos aplicados al desarrollo de esta propuesta gastronómica: Cocina óptima como herramienta Optimización de alimentos y plus producto Gastronomía sostenible 2024 CCORI es la primera organización peruana que nace con la misión de promover la sostenibilidad alimentaria a través de la COCINA ÓPTIMA. Cada año en el mundo, una tercera parte de los alimentos se pierde y desperdicia. En paralelo, 800 millones de personas padecen hambre. Desde el 2013, CCORI ha desarrollado metodologías gastronómicas denominadas COCINA ÓPTIMA y RECICLAJE CULINARIO , cuyo objetivo es el máximo aprovechamiento de los alimentos. Visitar web

Optimal kitchen. "You can cook delicious by optimizing the ingredient to the maximum and helping to face the great struggle of the food waste and hunger. Convierte ingredientes habituales en platos excepcionales, sostenibles y rentables. Actualmente estos módulos son de acceso libre. Selecciona el de tu preferencia y regístrate para acceder al contenido. Técnicas culinarias Modernas & Ancestrales Ver contenido Receta de Hamburguesas y Chorizos con Hígado de Vacuno y Pierna de Cerdo Ver contenido