Caribbean Ingredients: Flowers to Leaves
Caribbean ingredients from the Colombian coast: hibiscus, limón de oro, mango leaf, sour guava and ylang-ylang, across eight composed plates.
Jaime Rodríguez
Owner, Celele · Cartagena, Colombia
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What you'll learn
8 Lessons, 110 min total
- FREE
Introduction
- FREE
#1 Hibiscus Flowers Stuffed with Coconut & Mamey
- FREE
#2 Limón de Oro Filled with Shrimp & Coconut
- FREE
#3 Sea Bass with Calducho & Earpod Tree Hummus
- FREE
#4 Tuna in Mango Leaf Oil with Rose Apple
- PRO
#5 Caribbean Flower Salad with Emperor’s Torch Vinaigrette
- PRO
#6 Confit Hen with Roasted Banana & Sour Guava BBQ
- PRO
#7 Lamb Marmaón with Sunflower Hearts & Suero
- PRO
#8 Coconut & Ylang-Ylang Sorbet with Fermented Gooseberries
About this course
Caribbean ingredients from the Colombian coast run this class: hibiscus, limón de oro, mango leaf, earpod tree seeds, emperor's torch, sour guava, sunflower hearts, ylang-ylang. Eight composed plates, built so the flowers, fruits and leaves carry the flavour, texture and aroma instead of sitting on top as decoration.
The handling is what turns them into dishes. Hibiscus is stuffed with coconut and mamey. A limón de oro is filled with shrimp and coconut. Mango leaf is turned into an oil for tuna. Hen is confit and finished with roasted banana and sour guava, and gooseberries are fermented against a coconut and ylang-ylang sorbet.
The point is not to copy these eight plates. It is to look harder at whatever grows near you and read it the same way: what it gives raw, what fermenting or confiting changes, where it belongs on the plate.
"Look around you, at your kitchen, your pantry, nature. Start with those ingredients and see where your creativity takes you."
Jaime Rodríguez · Chef de Cuisine @ Celele.
Lessons
8
Video
1 hr 50 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Stuff and dress edible flowers so they carry a course rather than a garnish.
Turn leaves into fat: a mango leaf oil that holds up against raw tuna.
Build sauces from Caribbean ingredients: calducho, sour guava barbecue, earpod tree hummus.
Ferment and freeze fruit into a coconut and ylang-ylang sorbet to close a menu.
Flowers today, fermentation tomorrow.
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Meet your instructor
Jaime Rodríguez
Owner, Celele, Cartagena · No.48 on The World's 50 Best Restaurants, 2025
Jaime Rodríguez is the owner of Celele in Cartagena, Colombia, which was named No.48 on The World's 50 Best Restaurants list in 2025 and received the Sustainable Restaurant Award the same year. He completed his culinary training before working with leading chefs in Colombia and abroad.
Moving to Cartagena turned his cooking towards the ingredients, landscapes and traditions of the Colombian Caribbean, researched over years through Proyecto Caribe Lab, and he opened Celele in 2018 on that work. In this class he cooks eight plates from it.
What chefs say
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Mariam
Who is this course for?
New to flowers or already using them
First-time and experienced cooks who want flavour, aroma, texture and plating to work together.
Plates with a real sense of place
Cooks who want curing, pickling, lacto-fermentation, smoking and confit explained technique by technique.
Anyone cooking with what grows nearby
Edible flower, tropical fruit and aromatic leaf enthusiasts who want them on the plate.
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Flowers, Fruits & Leaves · Jaime Rodríguez
