Charcuterie Recipes PDF
€55,00
Entiende todos los conceptos del mundo de las espumas, sodas y técnicas con sifón con el dossier teórico preparado por el chef Martín Lippo.
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Cold foams stabilized with fat, gelatin, egg white and combinations module
€95,00Learn the techniques and recipes of the world of cold foams with fat, gelatin, white and combined.
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COMPLETE PACK
Full online course pack foams, carbonation, and siphon techniques
€355,00
Take advantage of the pack of foams, carbonation and siphon techniques courses at a better price and learn from the basics to the most advanced
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COMPLETE PACK
ONLINE SPHERIFICATION AND ITS TECHNIQUES COURSE PACK
€210,00
OnlineCourse SPHERIFICATION AND ITS TECHNIQUES -16% DISCOUNT ON THE COMPLETE PACK PROMO VIDEO €210,00 Agotado ADD TO CART COURSE ACCESS ESPUMAS, CARBONATACIÓN Y TÉCNICAS CON SIFONES IR A LA VERSIÓN EN ESPAÑOL ESPUMAS, CARBONATACIÓN Y TÉCNICAS CON SIFONES IR A LA VERSIÓN EN ESPAÑOL GO...
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Cooked foams, souflairs, aireados, show cooking, and marinating under pressure module
€95,00
Learn the most innovative and groundbreaking techniques and recipes in the world of foams, and manage to innovate in your molecular cooking projects.
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Out of stock
CURSO POSTRES DE RESTAURANTE CON NUEVAS TÉCNICAS Y TECNOLOGÍAS
Online
Streaming
€150,00
DESCRIPCIÓN DEL CURSO
Descubre los postres de restaurante más innovadores con las últimas técnicas y tecnologías del sector gastronómico en este curso intensivo de 2 jornadas de duración.Aprende en este curso online streaming a hacer estos postres de restaurante desde cero
Hot foams and foams with texturizers module
€95,00
Learn the techniques and recipes of the world of hot foams and foams with texturizers.
Course Content Access
Ice Cream recipes PDF
€45,00
Entiende todos los conceptos del mundo de las espumas, sodas y técnicas con sifón con el dossier teórico preparado por el chef Martín Lippo.
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Out of stock
MASTER ONLINE STREAMING ON FOAMS, CARBONATION AND SIPHON TECHNIQUES
€490,00Online streaming training in English.
Learn remotely the existing culinary techniques of the ‘Foams, sodas and techniques with the whipping siphon’ with this course taught by Chef Martin Lippo and his team from the lab Vakuum in Barcelona. The course is intended for professionals chefs, pastry chefs and mixologists, but also amateurs.
- You will understand the processes of creating a foam and the use of the appropriate material.
- You will learn to work different raw materials to create your own savory and sweet recipes.
- You will include modern cooking, pastry and cocktail techniques for your business.
- The course comprise a complete recipe book with more than 50 recipes and a theoretical dossier that includes all the technical information that will serve as a reference guide. Training certificate signed by Chef Martin Lippo.
- 3 and a half hours of video recipes are included with different techniques that you can follow step by step.
6 in stock
MASTER’S DEGREE IN FOAMS, CARBONATIONS AND SIPHON TECHNIQUES
Barcelona
Febr 17 and 18, 2025
taught in spanish
€580,00
Información
- Aprende en este curso 100% práctico desde las bases hasta lo más avanzado.
- El precio incluye un recetario completo con más de 15 recetas y un amplio contenido teórico sobre el uso de espumas, sodas y trabajos con sifón que te servirá como guía de consulta y certificado de formación firmado por el Chef Martin Lippo.
- Grupos reducidos.
- Material necesario: chaquetilla de cocina
6 in stock
MASTER’S DEGREE IN TECHNIQUES WITH LIQUID NITROGEN
Barcelona
MAR 3 and 4, 2025
taught in spanish
€780,00
MASTER'S DEGREE IN TECHNIQUES WITH LIQUID NITROGEN
- Discover existing culinary techniques in the world of liquid nitrogen in an intensive two days.
- Learn in this 100% practical master from the bases to the most advanced.
- This course is aimed at chefs, pastry chefs, bartenders, ice cream makers, catering managers, events and show-cooking
- The price includes a complete recipe book with more than 15 recipes and a broad theoretical content on liquid nitrogen techniques that will serve as a reference guide and certificate of completion signed by Chef Martin Lippo.
- Small groups.
- Necessary material: kitchen jacket