We begin the class with sauces and dips, exploring the ingredients, techniques, and flavours that define the menu.

Warm up with a menu of rich, comforting flavours featuring slow-braised beef, seasonal vegetables, and a traditional Peruvian dessert that feels like a hug in a bowl.

Pumpkin & Queso Fresco Causitas
Mini potato cakes topped with roasted pumpkin, queso fresco, herbs, and aji amarillo crema.

Beef asado made with wine and a flavourful broth, served with a lima bean pure and glazed cumin and honey carrots 

Budin de pan - Bread Pudding - This Peruvian bread pudding is not your usual bread pudding. A firm custard type dessert made with caramel and cranberry artisan bread. 

Anahi Rivadeneira is a Peruvian-born, Vancouver-based cooking instructor, entrepreneur, and event curator who brings people together through food, culture, and connection. Inspired by the warmth of her Peruvian roots, her cooking celebrates simple, fresh ingredients and the stories behind every dish.

With over a decade of experience as the owner and chef of a Tri-Cities café, bistro, and catering company, Anahi has developed a style that is comforting, playful, and full of flavour. She is passionate about sharing traditional Peruvian cuisine, home-style cooking, and the cultural traditions that make food so meaningful.

Anahi has competed in culinary competitions and appeared on Food Network programs, showcasing her creativity, authenticity, and pride in her heritage. At her core, she loves creating welcoming spaces where people can gather, learn, and connect through food.