Camilo Zarate is a professional chef specializing in plant-based cuisine. He completed training at Commercial Cookery & Catering Operations in Melbourne, Australia complemented with Hotel Management. His experience of more than 24 years extends from Sofitel and Hilton hotels to internationally renowned restaurants such as FIFTEEN by Jamie Oliver in Australia and Harry Sasson and Grupo Takami in Colombia. Camilo directed the gastronomy program at Fundación Taller de Bogotá, training young people from a vulnerable population of the armed conflict. Camilo created the SUBURBIO - BioGastronomía restaurant - healthy dishes with fresh, local, organic, and fair trade ingredients. He volunteers with the local government to promote healthier options for vendors. Camilo teaches cooking classes, corporate workshops, and offers plant-based coaching. He is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate program. Follow him on Instagram.

Yuca Arepas with Hogao (Tomato and Onion) Sauce
Yuca Arepas with Hogao (Tomato and Onion) Sauce

Arepa is a patty made traditionally in Colombian and Venezuelan cuisine with precooked corn flour that can be baked, grilled, or fried. These arepas are made with yuca root, also known as cassava. The outside is crispy and golden, while the middle stays slightly moist and soft. Hogao, a very important component of Colombian cuisine, is a savory sauce made with onions, tomatoes, garlic, and other spices that are sauteed until soft and fragrant.

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