Graciela teaches us how to make "carimañolas," which are delicious Colombian yucca fritters.

After Alicia's mistake, Cleer manages to solve the problem and discusses the situation with their manager. What will the consequences be for Alicia?

After Cleer's coworker makes a serious mistake which could cost their company a great deal of money, Cleer makes a call to try to get to the bottom of and hopefully rectify the situation.

Everything is going well for Cleer at her new job, until one of her coworkers, Alicia, gives her the news that she has made a mistake that could cost the company a great deal of money.

It's Cleer's first day at her new job and a workload already awaits her.

Cleer awaits a phone call from Lida to find out whether or not she got the job for which she recently interviewed.

Cleer attends her first post-college interview for a marketing position.

Freshly out of college, Cleer Oviedo sets up an interview for a potential marketing job.

Cata y Cleer teach us how to make typical Colombian arepas with shredded beef.

Cleer, a professional makeup artist from Colombia, takes us step by step through the makeover she is giving her friend, Catalina, in preparation for her job interview.

In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.

Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.