01
METHODOLOGY

A three-day intensive program with a practical and theoretical approach in a professional laboratory. Small groups for a personalized learning experience, combining culinary techniques, gastronomic theory and preparation of plant-based dishes.

02
QUOTAS AND LOCATION

Classes are held at Estudio Crudo, Barcelona, in an environment designed for experimentation and learning. Space is limited to 8 students per class, guaranteeing individual attention and immersive training.

03
HOUR LOAD

The course takes place during three consecutive days, with a teaching load of 4.30 hours per day. You will get a Dossier of recipes, work materials, apron, tasting. At the end of the course we will issue a certificate endorsed by Máximo Cabrera.

Throughout this program, developed in a professional laboratory, participants will learn

  • Conscious selection of ingredients based on seasonality, sustainability and culinary quality.
  • Methods and techniques that transform essential ingredients into exceptional preparations.
  • Theoretical and practical foundations of gastrobotany, to start a solid path in plant-based cuisine.

Program

INITIAL COURSE IN PLANT BASED COOKING

    1. Introduction to food groups: vegetables, mushrooms and fermentative organisms.

    2. Selection and combination of seasonal, organic and sustainable ingredients.

    3. Lactic ferments: production of yogurts, butters and vegetable cheeses.

    4. Cooking techniques for cereals and legumes: ideal textures.

    5. Introduction to umami flavor and its application in plant-based cooking.

    1. Enoki tempura with peanut and sesame sauce.

    2. Carrot textures. -Roasted artichokes with romesco sauce and Mediterranean beans.

    3. Kimchi pakoras. -Asparagus confit with hollandaise sauce.

    1. Universe of spices: combinations, cultural interpretations and sensory applications.

    2. Basic cooking methods: sautéing, baking, steaming, roasting, slow cooking and vacuum cooking.

    3. Dehydration and fermentation: enhancing flavors and preservation.

    1. Spices: Curry, Dukkah and Masalas. - Pumpkin curry and Nile lentils.

    2. Hasselback potatoes with cream of beans and pico de gallo.

    3. Grilled mushroom meat with cedron chimichurri and truffled parmentier.

    1. Sablé dough: technique to achieve ideal textures and versatile applications.

    2. Use of natural creams and gelling agents: balance between smoothness, consistency and flavor.

    3. Advanced techniques in plant-based pastry: reinterpreting classics.

    1. Orange and tonka bean flan: adapted to high botanical pastries.

    2. Lemon curd: a modern reinterpretation of a classic.

    3. Plant-based dulce de leche cream: recreating its characteristic richness.

    4. Chocolate cookie crumble: perfect balance between crunchiness and softness.

About the Course

  • $450.00
  • Language : Spanish
  • Modality: Classroom. Includes Dossier, Ingredients and Tasting.
  • Duration : 3 days of 4.30 H each.

Values and Payment Methods

Access the 3 days of training of the Initial Course in Plant Based Cooking, taught by Máximo Cabrera.

Upcoming Editions

Choose the dates that best suit your availability and, when registering, confirm the selected edition. Places are limited: only 8 participants per course.

EDITION
 DATE
SCHEDULES
APRIL Monday, April 28 to Wednesday, April 30  Starts at 9:00 a.m. Ends 1:30 p.m. No Available Quotas
JUNE Thursday, June 26 to Saturday, June 28  Starts at 9:00 a.m. Ends 1:30 p.m. Last available seats
JULY Friday, July 18 to Sunday, July 20 Start at 9:30 a.m., end at 2:00 p.m.
AUGUST
( Afternoon)		 Wednesday, August 6 to Friday, August 8 Starts 5:00 p.m., ends 9:00 p.m.
SEPTEMBER Thursday, September 18 to Saturday, September 20 Starts at 9:30 a.m. and ends at 2:00 p.m. Last available seats
OCTOBER Thursday, October 9 to Saturday, October 11 Starts at 9:00 a.m. Ends 1:30 p.m.

TO WHOM THIS TRAINING IS ADDRESSED

Plant Based Cooking Starter Course

This introductory course is designed for amateurs and enthusiasts who wish to establish a solid foundation in plant-based cooking. During three intensive days, you will learn how to transform vegetable, mineral and fungal ingredients into memorable culinary experiences, mastering essential techniques and developing autonomy in your culinary practice.

IMPORTANT DATA INITIAL COURSE IN PLANT BASED COOKING

  • Limited places: 8 students per course
  • Dates :Dates available in April, June, July, August, September and October 2025. Check for upcoming dates.
  • Methodology: The course is face-to-face and is taught in Spanish.
  • The value includes a Dossier of recipes, materials, ingredients and tasting of the elaborations of the course. Each day begins with a 100% Plant Based breakfast.
  • Certification: You will obtain a Course Completion Certificate endorsed by Máximo Cabrera.
  • Days and Hours: Classes are held Monday through Thursday, from 9:00 am to 1:30 pm, with a 20-minute coffee break. The August edition will be held from 5:00 pm to 9:00 pm.
  • Value: The value of the Initial Plant Based Cooking Course of 3 days, is 432€ and you can finance it in 2 payments. The amount must be paid in full before the start date of the course. If you select PayPal as payment method, there may be a difference in the price offered by our platform, Estudio Crudo will not be able to take care of that financial difference.
  • Place : Banys Vells 20, El Born , Barcelona.

We come to the Frequently Asked Questions

  • What is the Plant Based Cooking Starter Course in Crudo Studio? A classroom course of training in Plant Based Cooking for those who want to take a first step in this discipline.

  • What are the prerequisites for enrollment? To enroll in this course, it is not necessary to have previous knowledge, nor conventional utensils or ingredients. If you have any questions, you can write to [email protected].

  • What is the duration and structure of the course? The course lasts 4 days and each day lasts 4.30 hours, including a 20-minute break.

  • What methodology is used in the course? It is a practical course in which recipes and techniques are put into practice. Some steps will be demonstrative.

  • What topics will be covered during the course? Visit the SCHEDULE section of the website to learn about each topic.

  • What materials or tools should I bring or will be provided? The ingredients, recipes, utensils and apron will be provided by Estudio Crudo.

  • Is there any certification at the end of the course? You will obtain a certificate issued by Estudio Crudo and Máximo Cabrera.

  • How do I enroll in the course?
    Book your place from the payment link on this page, if you have any questions you can contact us at [email protected] .

  • What is the cost of the course and what does it include? The cost of the 3-day course is USD 450 / €428. You can finance your registration in two interest-free installments of USD 225 / €214. You also have the option of making the payment by bank transfer, for which you can contact us at [email protected]

  • Where will the course be held? Thecourse will be held at Máximo Cabrera's laboratory, located in the neighborhood of El Born, Barcelona, at Carrer de Banys Vells 20.

  • What are the schedules during the course? The day starts at 9:00 am and ends at 1:30 pm. You will have a 20-minute break, during which you can enjoy a coffee break in one of the many cafes located a few meters from our studio.

You have 10 days to cancel the registration, as long as there is at least one month left before the beginning of the course. In this case, the amount paid will be refunded, minus the administration fees.

Can it be Suspended in Progress?

In the hypothetical case that the course is cancelled for reasons of force majeure or for not reaching the minimum number of participants, the total amount paid will be refunded in the currency in which the payment was made, without exception. 

However, we strongly recommend that you consider taking out cancellation insurance when booking your flights and/or accommodation. In any eventuality requiring the cancellation of your course, the school regrets that it cannot assume responsibility for covering these additional expenses.

We are committed to offer you the best possible experience in our cooking school, so in any of these cases we will contact you as soon as possible to generate the least possible impact on your schedule.

For any questions, write to [email protected] or by direct message on our Instagram account @crudoclases. Send us your query as detailed as possible and we will contact you as soon as possible.

The Workshop will be held :

Máximo 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