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Behind the Scenes: El Gran Chef Famosos Season 4 Finale
by Giacomo Bocchio
tips easy Peruvian

Behind the Scenes: El Gran Chef Famosos Season 4 Finale

A behind-the-scenes look at the finale of El Gran Chef Famosos Season 4, hosted by Giacomo Bocchio. The vlog follows the two finalists, Mónica Ceballos and Cristian Isla, as they compete through three courses: a tiradito in ají amarillo cream with anticuchero squid (starter), lomo tournedos with Burgundy wine sauce, pumpkin purée and sautéed vegetables (main), and a frozen dessert. Giacomo shares insights on plating, the meaning of 'tournedos' cuts, color contrast on plates, and the emotional journey of the contestants. Features commentary from judges Nelly Rossinelli and Javier Masías, floor manager Ale Chirinos, and eliminated contestant Tilsa, who reflects on learning to cook rice properly during the competition.

4 Servings
behind-the-scenes tv-show cooking-competition el-gran-chef-famosos plating-tips tournedos tiradito peruvian-cuisine finale

Ingredients

No ingredients listed

Steps

  1. 1
    When plating desserts that need freezing (like ice cream), start with those first so they have time to set in the freezer while you work on other courses.
    Tip: Work backwards from the course that needs the most passive time — desserts with frozen components should always be prepared first.
  2. 2
    For plating lomo tournedos: place purée on the plate first, arrange sautéed vegetables on top, then place three small medallions of meat. Add sauce underneath with a splash or artistic drizzle for visual impact.
    Tip: Tournedos ('turné') means small cuts that cook in the time it takes you to turn around at your station — ideal for quick, even cooking.
  3. 3
    Consider plate color when choosing your presentation. Dark/black plates work well when the food has white or very light colors for contrast, but when the food itself is already colorful, the contrast still works because the variety of colors stands out.
    Tip: Black plates are elegant but can hide light-colored sauces. Use them when your food has enough color variety to pop against the dark background.
  4. 4
    Balance acid and salt precisely when making tiradito or ceviche. The leche de tigre must have the right combination of citrus acidity and salt — this is what separates a good tiradito from a great one.
    Tip: Everyone knows how to make tiradito, but getting the acid-salt balance right is the real challenge — taste and adjust repeatedly.
  5. 5
    Manage your time and energy in a long cooking session. Stay organized at your workstation — a clean, ordered workspace helps you maintain focus and present better plates, especially under pressure.
    Tip: The judges noted that contestants who improved their workspace organization consistently produced better dishes over the season.
Cultural Context
El Gran Chef Famosos is Peru's most popular celebrity cooking competition show, airing on Latina TV. The show features well-known Peruvian personalities learning to cook under the guidance of professional chef-judges including Giacomo Bocchio, Nelly Rossinelli, and Javier Masías. This behind-the-scenes footage from the Season 4 finale reveals the production side of the show — the early morning call times, the role of floor managers and gastronomic advisors, and how contestants emotionally invest in the competition. The show has become a cultural phenomenon in Peru, bringing families together and inspiring home cooks to elevate their culinary skills.
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Giacomo Bocchio
EL GRAN CHEF FAMOSOS | DETRÁS DE CÁMARAS 4TA TEMPORADA | GIACOMO BOCCHIO
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