NEXT EDITION: MAY 2024
A course designed to introduce you to handling the concepts of creativity and innovation to get to grips with avant-garde culinary techniques: knowledge of the physical-chemical processes, machinery, utensils and new products will feature throughout the course content.
Through gastronomic experiences, students will see new trends in avant-garde cooking. Guests from the R&D Departments of some of the most prestigious restaurants in the country will tell us about their philosophy, principles and research methods that they use as a base to develop personal and differentiating culinary proposals.
YOU WILL LOOK IN GREATER DEPTH AT KNOWLEDGE OF THE MOST AVANT-GARDE TECHNIQUES TO COME UP WITH CREATIONS STIMULATING ALL THE SENSES
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