Peruvians aspire to unite around cuisine - long and tedious to wash dishes in a restaurant

LIMA, Peru-Daniel Ramon lives in the humble dreams of countless young Peruvian people, learning from celebrity chefs about his practices in the kitchen, they believe that Peru's very popular food may be an important democratic force in a country that is extremely unequal.
The son of a maid and a tire repairman "broke his back at work", so their child may do better, Ramon travels 3 to 4 hours each time by bus, go to a unique culinary academy in the impoverished coastal area of northern Lima in pachacott, where there is even a lack of tap water and sewer. The 3-year-
The old cooking school of the Pachacutec Vocational College was created by culinary master Gaston Akurio for poor students, who inspired global excitement about Peruvian cuisine, from San Francisco to Madrid
Acurio said that chefs like him who cater to the tastes of the rich have a moral responsibility to help improve the living standards of the country, where almost every five people have two people living on a daily basis.
To get it to work, Acurio recruited top-
The Flying Chef, including Ferran Adria, is a Catalan restaurant known for its elBulli restaurant on the coast of Brava, Spain.
The city of Lima water company donated water, the truck came in and was filled with five 185 of the school-gallon (700-liter)wells.
Cooking ingredients are donated by restaurant suppliers.
The Roman Catholic Church also began to allocate funds.
While Peruvians from more favorable areas pay $700 per month to enter well-known cooking schools such as the Blue Belt affiliate or the University of San Ignacio, Ramon pays $30 per month for food education, despite the high requirements.
"As a chef, I will have more opportunities to find a good job and get better recognition, treatment and pay," said 22-year-old Ramon during recess . ".
He dreams of traveling.
If it weren't for this opportunity, it would be almost impossible --
"So that I can taste new flavors and make my own dishes.
"However, there is still a long way to go to use Peru's food wealth to create a fairer society.
A study by the Peruvian Food Association found that most chefs in Peru earn about $500 a month.
Mariano Valderrama, president of Society, said that except for a small portion of the 50,000 students, it is fate that awaits all.
Carlos Aramburu, an anthropology professor at the Catholic University in Lima, said that cooking alone does not eliminate poverty, "but it helps to create a small, integrated economy, such as the economy between restaurants, potato growers, fishermen, taxis and hotels.
"Mining is the most important export industry in China, but this has not been achieved," he said . "
Peruvian cuisine combines European, African and Asian traditions, mainly by distinguishing itself from rich fresh and unique ingredients, including rich seafood and cold Humboldt currents in the Pacific Ocean.
After graduating from the blue belt in Paris, 43-year-old Acurio returned in 1994 to open his first restaurant, "Astrid & Gaston", which has since been its chief evangelist.
"He now has nearly 30 restaurants at home and abroad.
The March Los Angeles seafood restaurant in Brazil, Colombia and Mexico City is included.
Akulio is the son of the former prime minister, and his fame is unparalleled in China.
He is passionate about promoting Peruvian cuisine, and he keeps talking about Pachacutec and a new project he wants to launch: a University of Food Science open to all social classes in southern Lima.
As far as he is concerned, Adria is surprised that young Peruvians suddenly become so eager for a career in the food industry.
Instead of being a football star, he says, they want to be a chef.
As part of their school education
First year students get part in Pachacutec-
Time to work at Acurio restaurant near Lima.
22-year-old Ramon prepares once a week at ta 'anta at Acurio on the edge of the Olive Tree
The stock price park in Lima's upscale San Isidro district often cuts down 140 pounds (65 kilos)
Onion per shift.
He said the tears of his doing so were appreciated.
The two companies are very popular.
It receives 500 applications per year and only accepts 40 students.
Its first class graduated in 2009.
Everyone has a job.
"Not only do we have to learn how to cook, but we also take care of scarce water and plants.
Each student is responsible for two plants, "said Yovani Palomino, 21. year-
She was old in her last semester.
Olive shrubs are grown for their fruits, most of which are oily.
There are more than 100,000 people living around Pachacutec, and the surrounding deserts constantly invade the simple cement buildings of the school.
The region is very poor, and a study by the 2008 world food programme found anemia in the fifth child in the region.
However, the Institute is one of the few institutions in Peru where famous chefs come to hold seminars.
The school's library is located in a metal container with more than 2,500 cooking books sent from Spain by chefs including Adria and Andoni Aduriz.
Of course there are no slackers among the students, and their chores at school include cleaning the classroom and bathroom, washing the windows and mopping the floor.
Then they went to various internships.
Palomino and seven brothers and sisters lived in a narrow house in pacakkuk, and he accepted the hard work.
"Now, I wash the dishes at the restaurant and I just started my internship," she said . ".
"But I will go far.
AP reporter Frank Bajak contributed to the report in Bogota, Colombia.