Intensive Culinary Course

Beyond the Plate: A Sublime Approach | 5-11 January

Course Objectives

Improvement of advanced technical skills

Strengthening of leadership and communication skills

Development of teamwork inside the teams and along chefs in the group

Development of sustainable and efficient practices

Course Structure by Day

Monday, 6th - Core Values
  • Rituals.
  • Management skills and encouraging teamwork.
  • The perfect circle.
  • Building a mission statement and core values.
  • Service communication: optimizing information flow and minimizing errors.
    Pre-service meetings and feedback: techniques for constructive evaluations and motivation.
Tuesday, 7th - Innovation and Creativity in the Menu
  • Creating unique dishes: from concept to execution.
  • Culture in cuisine. Historical approach.
  • Create a menu for the 11/1.
  • Experimenting with seasonal and local ingredients: techniques to maximize seasonality and freshness.
  • Food styling and plate presentation: visual composition to enhance the dish and plating techniques.
Wednesday, 8th - Precision Cooking and Modern Equipment
  • Introduction to precision equipment: Sauces with Gellan Base; Xatham Gum and ratios including prehydration; Agar Ratio and uses; Versa whip; Maltodextrin; Sphereification and pearls; Seasoning with %: Transglutaminase; Time and temperature control.
  • Use and maintenance of high-performance tools.
  • Exploring temperature control: cooking techniques to maximize flavor and texture.
Thursday, 9th - Seminary at the Hotel for all cooks at sublime hotels
Friday, 10th - Advanced Cooking Techniques
  • Advanced preparations: reductions, stocks, broths, and compound sauces.
  • Special ingredient handling and cuts: meat butchery, fish filleting, and seafood cleaning.
  • Workstation organization: detailed mise en place and techniques to streamline service.
Saturday, 11st - International Cuisine and Flavor Fusion
  • Global cuisine: standout dishes from Asian, Latin, and Mediterranean gastronomy.
  • Fusion techniques: combining ingredients and seasonings to create original, balanced dishes.
  • Practical exercise: preparing menus inspired by different culinary traditions.
    Dinner preparation.

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