There were only a couple of weeks left before travel. Even with all of the preparation in the world, I’m convinced my travel companions were also last minute stress-Googling for our upcoming Women Who Explore trip to Peru. Though if I had to guess, their quest for knowledge related to preparation for the actual trek we would be enduring: The Salkantay Trail, which would lead us nearly 50 miles into the Amazon Basin, and through the Andes. At least, this felt more likely than an Introduction to Peruvian Cooking class keeping them up at night.

It was late, and I was scrolling online: Peruvian cuisine; “rooted in indigenous traditions, reflects the nation’s multicultural history, with influences from other cultures around Europe, Africa, and Asia.” Thank you, SpicesInc.com.

“Ceviche, a must-try for your list, is said to have originated in Peru and is considered the national dish of the country.” On my way.

At different stages in life, I had tried to become energized around cooking. After each trial, I would feel largely uninspired, whether it was having a tiny kitchen in New York to blame, or that I sensed it did not bring joy to my lifestyle. I have, in private, practiced my knife skills and been an excellent sous chef in my own home. Hands-on with kitchen duties, I recognized it was not my natural gift. I honestly did not gravitate towards these avocations, as much as I appreciated them. It would be easy to conclude that I simply did not enjoy cooking in the day-to-day, which isn’t technically a crime.

I continued to read… “The potato is central to Peruvian cuisine, as Peru has the widest variety of potatoes in the world. Corn and aji peppers, to incorporate spice, are also staples of Peruvian cooking.”

So, while I enjoy lovely meals and recognize the hard work and theatre that goes into their production, I was a bit unnerved as to what this cooking class after our big hike might entail. Would I be judged for my lack of skill in the kitchen? Likely. Memories of previous group cooking scenarios sprang to mind. At a climbing getaway in the Eastern Sierra, I had nonchalantly thrown the owner of WWE’s cast iron pan into a tub of suds, genuinely thinking I was helping. I once grated cheese incorrectly while living on a farm on the Olympic Peninsula. No one ever asked me to cook. This was the part of the trip where stepping outside of my comfort zone looked differently than most.

“Pairing the country’s rich culture with 28 geological climates largely contributes to the variety of signature dishes and methods of preparation.”

What brings me absolute joy in this environment is picturing the science and art of all that is culinary. Cooking itself is chemistry; Each meal can be viewed as a science experiment, combining heat, cold, acids, and other ingredients to affect food with trials and (sometimes many) errors. The creative process behind the preparation, presentation, and service of making food can be considered an expressive art. These are two concepts I could understand and even consider in order to change my mind on the subject of comfort.

Women Who Explore’s Peru adventure in May 2023 was a bucket list dream trip. This was my first international trip I was co-leading with the organization, so the nerves were naturally pretty real. Any anxieties I might have felt were instantly dissolved when I met the incredible group of women with whom we would be trekking on this expedition.

We shared a life-changing hike together. I remember the long, scenic trek through many diverse ecosystems, the local fight for the preservation of Incan culture, the hospitality of locals, and most importantly, our incredible Salkantay Trekking crew and their hard work throughout the trek. Many close friendships amongst our larger-than-usual group were instantly established, as we continue to communicate and plan our next WWE adventures together to this day.

Looking back, some of my favorite memories we shared include the natural beauty and overall challenge of the trek, the relationships formed, stopping in villages for coffee and *the best avocado sandwiches*, the locals painting flowers on our faces and arms with elderberries, posing with alpacas clad in colorful pom poms, and later, reaching Machu Picchu, and driving ATVs through dusty mountain roads, to hike Vinicunca (aka. Rainbow Mountain). I will also remember sampling local delicacies such as cuy, and treasuring our time touring textile markets in the cities. Like I said, a dream trip. But now, it was finally time for the formidable cooking class I’d been fearing.

We arrived at Cusco Culinary: “Creative and Responsible Cooking,” on our way back from the nearby market (gathering more alpaca goods, no doubt). An amiable man in chef’s whites introduced himself as Ernesto, our chef and teacher for the class. He seemed approachable and warm, and did not give Hell's Kitchen energy, which felt like a bonus. Ernesto explained that we would be making a few courses during our time together which would include: Cebiche three ways, Saltado (Peruvian stir fry), Tamales de Quinoa, Quinotto de Setas (mushroom quinotto), and Crema de Chirimoya.

We took a quick class trip to Mercado Central de San Pedro, where we learned about regional vegetation, cheeses, spices, flavors. Ernesto shared with us a bit of his extensive knowledge of the local market, and then we were off to the kitchen classroom.

First and foremost, he informed us we would be making our own Pisco Sour to begin class. Pisco Sour is Peru's national drink. In fact, we learned Peruvians love it so much, it even has it’s own national holiday — National Pisco Sour Day, which takes place in February. The cocktail is made by mixing pisco (a type of brandy made from fermented grape juice), lime juice, and egg whites. I recognized this as an opportunity that interested me, especially after a long thru-hike.

We washed our hands, put on our colorful textile- pocketed burgundy aprons, and prepared for our first assignment. Slicing and juicing what I believed to be a passion fruit, I smiled to myself already for fumbling and committing to an opportunity outside of my comfort zone.

As the cocktail lesson came to a close, and we enjoyed the fruits of our “labor,” I recognized that the super-oozy-pulpy-passion-fruit-juice-explosion f*ckery on my station really wasn’t… actually a big deal. Everyone I observed around me was laughing and enjoying themselves, regardless of kitchen skill level. So, maybe I should do the same. When would the next opportunity come along where I would be in Peru making my own Pisco Sour with a local expert chef?

Feeling light and elated from the Piscos, we cleaned up our stations. When it was time to start our first course, we began with the Cebiche (ceviche). Ernesto reminded the class that Cebiche is a Peruvian raw fish dish which is sliced sashimi-style, similar to carpaccio, and is served with a cold and acidic spicy sauce. Here is an interesting fact from Ernesto: It is believed that more than 2,000 years ago for the Mohica in Northern Peru, a very similar dish to cebiche was already being prepared, utilizing access to fresh fish and marinated in bitter juices of local fruits such as, “Tumbo,” or Passiflora mollissima. During colonial times, limes and onions were introduced to the table.

We were also given the option to go vegan with our preparation. Along with a couple others, I curiously opted to go with the vegan cebiche, which was hardly a disappointment. In substitution of fish, we enjoyed fresh mango, delivering to our palettes a succulent taste and exclusive texture. After Ernesto and his assistants helped plate everything we had created, the presentation was vibrant and seamless. This was where I observed and valued. I began to look at this class rather through the lens of art, science, history; All subjects of interest to me. The fusion of history and science could create art.

We went on to assemble the other courses, with the help of Ernesto. We chatted, laughed at our insufferable mistakes, and asked about one million questions. I felt instantly welcomed and that maybe for once I belonged in this setting; That practice can make perfect if you just start. Not one of us in that space was a Michelin-star chef that day, and this was a learning experience for us all. We were studying and sharing the time together, and I had no need to feel out of place. While this may not seem like a challenge to others, group cooking was filled with fake fear for me. Not only did I brush those fears away and truly enjoy cooking at Cusco Culinary, I now reflect on the experience as being a highlight while traveling in Peru.

Since participating in a Peruvian cooking class in Cusco, I have learned to continue embracing experiences such as this one. At home, I have become more invested in creating clean, healthy meals with ingredients around me, stalking the local farmer’s markets on the weekends, and simply, beginning. I have even set new recipe goals for myself for every week in 2024. I sometimes miss the target, and while there is room for improvement (always), I am practicing, thanks to the newfound confidence I have exhibited.

I have since traveled to other countries with Women Who Explore, seizing the sometimes personally uncomfortable opportunities that await with gratitude. After WWE’s Annapurna Base Camp Trek in April 2024, I was once again able to join my group for another cooking experience at Nepal Cooking School in Kathmandu. This time around, the market trips and cooking class became what I looked most forward to after my hike. Food is culture, and missing out on these opportunities would only be a loss for myself. At the end of the day, no one cares about anyone else’s skill level. What might be a challenge for me, could be a comfort to another, and vice versa. There is a zone of proximal development, and by lifting each other up when needed through support, we build community.

WWE’s international trips have taught me to trust, to listen, and ultimately, to grow in a direction that I might not have originally seen for myself thanks to the scaffolding of this empowering community. Take things as they come. The lesson I learned in Peru was that I can venture into the unfamiliar with wonder and an open mind, departing the experience satisfied and unscathed, with a yearning for more. In the fall, I will travel with WWE to India for Diwali, where our group will have a day observing at the markets in Jaipur, along with a… Cooking class! I guess you could say, I’m in my travel cooking era