Preparing future chefs in Turkey to tap into gastro tourism

The pieces of lomo (beef tenderloin) go on top of the rice but the rice, which had been plated in a nice shape, had already started collapsing before I could even touch it with the tip of my fork. While I am not an expert on Peruvian cuisine, tastewise, the meat was as soft as a cloud and the marinade was divine. The rice was slightly too greasy, but the mixture with cilantro gave it just the right finesse. You could tell the design the chef had aimed for—this was not any kind of plate—it was a plate in process.