This professional training has been developed for yacht chefs wishing to expand their technical knowledge through an intensive, hands-on programme focused on modern culinary techniques. The course combines theory, demonstrations and practical sessions, providing techniques that can be immediately applied on board professional yacht kitchens.Course Information 

• Dates: 22–26 October
• Duration: 35 hours (5 days)
• Language: English
• Location: Vakuum – Barcelona
• Maximum 15 participants
• Certificate of Attendance
• Printed and digital theory manual
• Printed and digital recipe dossier
• All ingredients and equipment included
• Participants only need to bring their chef jacket 

Course Programme 

1. Textures and Use of Texturising Agents 

Professional use of hydrocolloids and modern texturising ingredients. Applications include crisps, puffed preparations, fruit meringues, vegan textures, fluid gels, edible candles, instant noodles, veils, cannelloni, bake-stable fillings, airs and many other contemporary techniques for both savoury and pastry kitchens. 

2. Spherification and Advanced Techniques 

Direct, reverse and advanced spherification techniques including multi-spherification, moulded spheres, frozen spherification, filled spheres, caviar technique and professional production methods. 

3. Liquid Nitrogen 

Safe handling and practical applications including nitro sorbets, nitro shots, teppan techniques, frozen crisps, fruit granules, nitro popcorn, cryo-stamping, nitro wafers, lollipops and contemporary sweet and savoury preparations. 

4. Foams and Siphon Techniques 

Understanding foam stability and professional siphon techniques including hot and cold foams, fat-based foams, gelatine foams, egg-white foams, starch foams, carbonated foams, cooked foams, microwave sponge cakes, frying foams and the souflair technique. 

5. Sous-Vide Cooking 

Professional sous-vide techniques including equipment and tools, vacuum systems, direct and indirect cooking, core temperature control, pasteurisation, food safety, preparing the mise en place in advance, regeneration and temperature tables. 

Bookings
For bookings and course enquiries, please contact Educated Traveler.