About the Chef: Fernando Arévalo

We are honoured to welcome Fernando Arévalo, Head Chef of Latido, to My Turn to Host.

Born in Bogotá, Colombia, Chef Fernando trained at the prestigious Institute of Culinary Education in New York City, and has worked alongside renowned chefs such as Daniel Boulud and Mario Batali.

With over a decade of experience leading top kitchens in Singapore, including Artemis, Preludio, and his Colombian concept Bacata, Chef Fernando is known for bringing bold Latin American flavours into dishes that are both refined and approachable.

Class Description

This masterclass is designed to introduce Colombian cuisine in a way that feels familiar, practical, and easy to recreate at home.

You will learn how to work with accessible ingredients like cassava, build bold flavours through simple techniques, and create dishes that look impressive but are very doable in your own kitchen.

Even if you are new to this cuisine, the flavours are comforting, the techniques are clear, and everything you learn can be repeated at home.

What You Will Learn

1. Cassava Tortilla Iberico BBQ Pork Slider with Tomato Relish, Pickled Jalapeño & Fresh Greens

A soft, chewy tortilla made from fresh cassava, used as a base for a flavour-packed slider. This dish features premium Iberico pork shoulder, roasted with a special spice blend to bring out its natural richness and flavour. Paired with a slightly sweet tomato relish, tangy pickled jalapeño, and fresh greens, this dish is balanced, satisfying, and highly versatile.

You will learn:

• How to make cassava tortilla from scratch (freezer-friendly)
• How to handle and roast Iberico pork for best flavour
• Building balance with relish and pickles
• Assembling a complete, well-balanced dish

2. Arepa (Thick Crispy Flatbread) with Slow-Roasted Beef, Guacamole, Pickled Onion & Melted Cheese

A hearty Latin flatbread made from cassava and corn flour, crispy on the outside and soft inside. Think of it as a thicker, more satisfying version of a tortilla.

Paired with overnight marinated slow-roasted beef, creamy guacamole, tangy pickled onion and chilli, and finished with melted cheese — this dish is rich, comforting, and very approachable.

You will learn:

• How to make arepa from scratch using simple ingredients
• Easy overnight marinade for flavourful beef
• Slow roasting technique for tender results
• Making guacamole and pickled garnishes

3. Beef Short Rib Steak with Onion Purée, Sautéed Mushrooms & Red Wine Sauce

A more refined dish that shows how simple ingredients can be elevated with the right techniques. The beef short rib is prepared as a steak, paired with a smooth onion purée cooked in milk, earthy sautéed mushrooms, and a rich wine sauce.

This is about learning how to build a restaurant-style dish in a very achievable way.

You will learn:

• How to cook short rib as a steak
• Making a simple but balanced wine sauce
• Onion purée technique for smooth texture
• Building depth with mushrooms and layering flavours

4. Tuna Ceviche with Tiger’s Milk (Citrus Marinade), Fresh Herbs & Smoked Olive Oil

A bright and refreshing dish that is surprisingly simple to make. Fresh tuna is lightly marinated in citrus, combined with onion, chilli, coriander, and finished with smoked olive oil for added aroma.

Light, clean, and full of flavour — perfect for both home dining and entertaining.

You will learn:

• How to prepare ceviche step by step
• Making tiger’s milk (citrus marinade)
• Balancing acidity and freshness
• Simple smoking technique for added flavour

Limited Seats.

This demo masterclass includes:
✅ Onsite food tasting of all dishes prepared
✅ A detailed recipe pack to recreate the dishes at home
✅ Photos and videos captured during the class, provided for you to keep

Terms and Conditions