“Now you can add the bell peppers,” says Carlos Dos Santos, founder and owner of The Food Factory, which offers standalone cooking classes twice a week. “And the diced tomatoes.”
Like an orchestra conductor, the chef signals each ingredient that goes into the bubbling pot, which already smells heavenly even though the recipe is only halfway done. For eight years, Carlos has been leading interactive cooking classes at The Food Factory in Paraguay’s capital. Time for The Ascunción Times to dive in and join the culinary symphony!
Quickly at ease
The vegetables sit on the large wooden table beside the marble island where the pots simmer, all neatly chopped by the participants of tonight’s cooking class, themed Soups of the World.
“Tonight, we are preparing vorí soup, voted the best in the world,” Carlos adds, grinning proudly. “Then we will move on to French onion soup, moqueca from Brazil, Thai soup, and a pumpkin soup to finish.”
Carlos’ calm, approachable energy sets the tone for the evening. Even newcomers quickly feel at ease in the space, where cooking is less about pressure and more about joy. Although his academic background is in computer engineering, his true calling has always been food. “I have always been a foodie at heart,” he says.
The start of The Food Factory
It all began in 2017. At the time, Carlos had just started laying the groundwork for The Food Factory, originally envisioned as a catering business. But one weekend, while dating someone who co-owned a café, he was invited to run a one-off cooking class.
“She knew I loved cooking, I was always making food for her and her friends,” he recalls. They made a quick flyer and shared it on Facebook. To Carlos’ surprise, around fifteen people showed up.
From there, the classes grew organically. Every couple of weeks, he designed a new class, always testing and tweaking recipes beforehand.
Over time, what began as a spontaneous experiment became a unique culinary experience in the heart of Asunción. The Food Factory now offers a rotating lineup of international cooking classes, from Indian, Greek, and Peruvian dishes to seafood, sushi, pizza, pasta, and the ever-popular wine-and-appetiser nights.
“I do not want to be the kind of place that offers the same three classes every week,” Carlos says. “The idea is to surprise people. To give them new experiences.”
An evening at The Food Factory
From the moment you walk in, Carlos greets you with a smile and points you towards the aprons. You are reminded to wash your hands, then find your place at the table, neatly set with bowls, knives, and utensils. Whether you are a seasoned cook or a complete beginner, you are made to feel that you belong.
The classes usually take place on weekday evenings, typically Tuesdays and Thursdays in Asunción. “It is a relaxed space. You do not need experience, just the willingness to try.”
While most classes welcome up to twelve participants for a more intimate feel, high-demand nights can see up to twenty to twenty-six people. “But I always prefer the single-table format. It is cosier. Food is about more than eating, it is about emotion. A dish can take you back to childhood, to a date, to a place you have travelled.”
That belief drives his classes. He builds each experience around that personal, emotional spark, and ensures recipes are realistic for home cooks in Paraguay. “I always adapt to what is available locally. Sometimes products disappear from shelves for months, so I have to plan ahead. But I never want someone to leave a class feeling like they cannot recreate the dish at home.”
A place for everyone
It is not just locals who attend. Carlos has welcomed visitors from Germany, Colombia, and beyond, some joining spontaneously, others planning private sessions. He has even led full classes in English and hopes to offer dedicated English-language nights soon, both to attract travellers and help Paraguayans practise their conversational skills in a fun, hands-on setting.
Of all the classes, pastas, pizzas, and oriental cuisine remain the most popular. The wine-and-appetiser sessions are also a hit, with no experience required, just a good attitude and a glass of something enjoyable.
Looking ahead
As for what is next, Carlos dreams of pop-up events in other Paraguayan cities like Ciudad del Este and Encarnación, though he clarifies that it is still in the works. “It is something I would love to do. Taking the experience on the road, showing off Paraguayan ingredients while exploring other flavours.”
He is also toying with the idea of combining food and media, possibly travelling through Paraguay to document regional dishes and culinary traditions on video. The inspiration? Anthony Bourdain. “Not just for the cooking,” Carlos clarifies, “but for how he told human stories through food.”
When asked what Paraguayan dish he would showcase internationally, he does not hesitate. “Vorí vorí, it is so comforting and unique. But also mbejú and chipa, they are versatile, and truly ours.”
At its core, though, what Carlos values most is what happens around the table. “People often take those shared meals for granted. And then life changes, and we realise how much they meant.”
That is what he tries to give through The Food Factory: the space to connect, to taste something new, to laugh over a pot of bubbling soup, and to leave with something more than just a recipe.
VIP Card benefits
As a VIP member of The Asuncion Times, during the month of September, you get a 15% discount at The Food Factory, just by showing your VIP Member card – one of many VIP Member Benefits.
The Food Factory runs cooking workshops on Tuesdays and Thursdays from 19:30 to 22:00 at Camilo Recalde 772, Asunción, Paraguay.
Classes cover cuisines from around the world and vary depending on the menu, but typically cost between Gs. 150,000 and Gs. 200,000 Gs per person, per class.
For more information, check The Food Factory on Instagram or contact The Food Factory on WhatsApp.
