01
EXPERIENCE

With a maximum of 8 students per class, each training will be an immersive and personalized experience. Our approach is based on hands-on learning and interaction with different backgrounds and cultures, encouraging gastronomic thinking. Here you will develop your own culinary identity within the plant-based universe.

02
LABORATORY

Live a 100% hands-on experience in a professional space designed for culinary exploration. Classes are held in Máximo Cabrera's laboratory. You will learn firsthand how to perfect your technique and push your creativity to the limit.

03
BARCELONA

Immerse yourself in the vibrant gastronomic scene of Barcelona, a unique city where history, innovation and cultural diversity merge. Experience cooking in a restaurant kitchen in the heart of one of the world's most influential culinary capitals.

Program

SPECIALIZATION COURSE IN PLANT BASED COOKING

    1. Introduction to botanical cuisine.

    2. Key ingredients: vegetables, fruits, herbs, spices and protein sources.

    3. Fermentation as a method of transformation and flavor enhancer.

    4. Enzymatic cooking: macerations, extracts and design of sensory profiles.

    5. Lactic ferments: butters, cream cheeses and naturally fermented fresh cheeses.

    1. Vacuum impregnation and botanical cooking method.

    2. Koji: maturation of vegetables and degradation of proteins for new textures.

    3. Cooking with mushrooms (kingdom fungi): diversity, classification and applications in design dishes.

    1. Cooking methods with live fire.

    2. Hot and cold smoking.

    3. Cryoconcentrates and enzymatic blanching.

    4. Application of techniques in the design of a 4-course menu.

    5. Sensory evaluation and probiotic pairing.

    1. Botanical pastries: creams, palatability and temperatures.

    2. Fatty materials and methods of aeration and gelation.

    3. Design of desserts with low glycemic index, contrasts of flavors and textures.

    4. Ice creams and creative desserts for catering.

About the Course

  • $750.00
  • Language : Spanish
  • Mode : Classroom
  • Duration : 4 days of 4.30 H each.

Values and Payment Methods

Access the 4 days of training of the Plamt Based Cooking Specialization Course, taught by Máximo Cabrera.

Program Objectives

In this intensive four-day program, developed in a professional kitchen laboratory, participants will explore:

  • To promote a comprehensive and practical understanding of plant-based cuisine, fusing nutritional approaches with innovative techniques of haute cuisine.

  • To develop creative and sustainable skills, using ingredients from the plant and fungal kingdoms, as well as ferments, adaptogens and wild plants, providing tools applicable in the professional field.

  • Transforming knowledge into experience, integrating theory and practice to create exceptional dishes that inspire both for their taste and their positive impact on health and the environment.

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
MAY Monday May 5 to 8  Starts at 9:00 a.m. Ends 1:30 p.m.  No Available Vacancies
JUNE Monday, June 30 to Thursday, July 3 Starts at 9:00 a.m. Ends 1:30 p.m.
SEPTEMBER
 thursday, september 25 to sunday, september 28
 Starts at 9:00 a.m. Ends 1:30 p.m.
  2 available seats
OCTUBREE Monday, October 27 to Thursday, October 30 Starts at 9:00 a.m. Ends 1:30 p.m.

TO WHOM THIS TRAINING IS ADDRESSED

Gastronomy lovers who wish to explore the plant-based universe from a creative and technical approach. Culinary professionals interested in specializing in sustainable, healthy and avant-garde cuisine. Nutritionists and health experts, looking to integrate plant-based cuisine into their professional practices and recommendations. Gastronomic entrepreneurs, who wish to expand their offerings by adapting to current market demands.

IMPORTANT DATA INTENSIVE PLANT BASED COOKING COURSE

  • Limited places: 8 students per course
  • Dates :Two editions available in May and June 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 a.m. to 1:30 p.m., with a 20-minute coffee break.
  • Value: The value of the 4-day course is 750€ and you can finance it in 3 payments of 250€. The amount must be paid in full before the start date of the course.
  • Place : Banys Vells 20, El Born , Barcelona.

We come to the Frequently Asked Questions

  • What is the specialization course in Crudo Studio? An in-person Plant Based Cooking Training Course for those who want to take a step further in this discipline.

  • What are the prerequisites for enrollment? To enroll in this course, it is necessary to have basic knowledge of cooking and fermentation basics. 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 4-day course is USD 750 / €713. You can finance your registration in three interest-free installments of USD 250 / €238. 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 get back to 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