This course pack includes:

Access for one year to 3 of our best On demand courses, paying only 1.

Pasteleria Plant Based. Why?

Because we believe that culture is in constant movement, and that we are actors and protagonists of our time, building gastronomic culture through our choices. We not only stay away from processed ingredients, but we celebrate them: each recipe is made with all-natural ingredients, without premixes, colorings or artificial flavorings.

  • Have absolute control of the ingredients you use, know where they come from and the effect they have on your food. Design a creative and exquisite confectionery taking into account its impact on the environment.

  • Improve your pastry experience, learn how to incorporate spices, fruits and ferments to surprise your guests.

  • You can learn and reproduce the recipes from a home kitchen with the basic utensils, or take these concepts to another level and offer your guests a new pastry, lighter and according to the new food demands. and

Get unlimited access to the On Demand Bundle of 3 courses for one year.

With a single payment you can access the 3 courses, download our E-Books and be part of the Crudo Universe.

  • $49.90

    In US$ with Credit Card, Debit Card or via PayPal. When making the payment you can choose to do it with your local currency.

    JOIN WITH PAYPAL

PAY IN AR$ 49,900

Finance your registration with Mercado Pago 6 installments without interest.

JOIN WITH MERCADO PAGO

The courses are taught by Maximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

The courses are taught by Maximo Cabrera

Passionate about alchemy since childhood in my Italian grandmother's kitchen. I took my first cooking course at the age of 13, in a neighborhood church and from then on I never stopped learning. Cook/pastry chef graduated from the Argentine Institute of Gastronomy, during my first years I dedicated myself to traditional cooking and pastry, I went through many cuisines and styles in these first 14 years of my career. I had the opportunity to work with chefs whom I deeply admire from the local sphere, I also did my experience in New Orleans in French restaurants and as a trainer in bakeries and pastry shops in Argentina. Currently focused on the plant based world, where technique and processes learned and applied from the "conventional" are fundamental for a professional, delicious and innovative vegetable cuisine. Co-creator of Planta, a 100% plant-based vegetable cuisine.

Sofia Bruno

Studio Teacher Crudo