The 093 School's Cheff

LAS LOMAS, Peru – It is the time to make lunch for 30 students at the 093 School, and Tío Miguel (Uncle Miguel), as he is lovely named, gets ready to cook tasty spaghetti a-la-huancaína and crispy Pacific chub makerel (Scomber japonicas peruanus) croquettes as part of the food services offered by MIDS-Qali Warma.

Miguel Ignacio Seminario Pasiche is 50 years old, and 37 years in the kitchen, as he proudly tells. “I learned the cooker job from my father, Segundo, when I was 13 years old, and as my parents had no money to bring me for studying, I bought kitchen booksand I learned to make different dishes so.”

Since the beginning of 2019 class, Miguel was proposed by the educational community of El Viviano Centro Village for he to cook breakfast and lunch, and although he has no kids, he feels a lot of affection for the boys and the girls. “I do it for them,” he affirms. At six o’clock in the morning, he starts his journey by making the breakfast for the children to have a nutritive food before the classes time begins for they can pay much attention.

The school’s principal highlighted Miguel’s job, who promotes the acceptance of the products by diversifying the recipes and with the support of family mothers, who complement with groceries, making the dishes to be more delicious. “They eat everything and sometimes they want to come over again,” he comments.

“For boys and girls to eat everything, there is much love and patience to put into the food, as well as being creative,he meditates. Because of his large experience, Tío Miguel has got to conquer the littlest’s taste. “What they like so much is the spicy fish or chicken but beans and croquettes too, no matter if they are made of canned fish or chicken liver, beef meat, pork meat, those are added vegetables,” he mentions. He also makes liver chaufa (fried rice and egg), chicken sautéed, and vegetables omelet among others, and he does not doubt to make other dishes with the programme’s new products.

The photos on this post were provided by MIDIS.