Page 141 - WINE DINE AND TRAVEL WINTER 2024 SCOTLAND

I was led to a “secret” section of the
campus, a research station fragrant with
mysterious scents, and off-limits to the stu‐
dent body, where a row of jars held indige‐
nous grains and seeds. “We develop and
test ingredients to bring them to market.”
He proudly pointed to a rack holding the
institute’s recently developed brand of
spices.
At the sound of the bell, we joined the
line of students in chef’s jackets and
toques hurrying up and down the stairs.
“We have time for a quick lunch before
your presentation,” announced my guides
opening the door onto a large dining area
filled with chatting patrons. “Our restaurant
is very popular with the public. Everyone is
welcome, with a reservation.” Students in
crisp uniforms practiced their serving skills
around linen-covered tables, hovering over
diners and pouring wine. A variety of tradi‐
tional Peruvian dishes appeared before us. I
was soon savoring a Peruvian staple, a

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