01
METHODOLOGY

Un curso de dos días con enfoque práctico y teórico en un laboratorio profesional. Grupos reducidos para una experiencia de aprendizaje personalizada, combinando técnicas culinarias, teoría gastronómica y preparación de platos plant-based

02
QUOTAS AND LOCATION

.as clases se realizan en Estudio Crudo, Barcelona, en un ambiente diseñado para la experimentación y el aprendizaje. Los cupos son limitados, 8 alumnos por cursada, garantizando atención individual y una formación inmersiva.

03
HOUR LOAD

The course takes place during two 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.

OBJETIVOS : CURSO DE FERMENTACIONES AVANZADAS

  • Exploraremos la magia de los fermentos vivos, como el kefir, la kombucha y el tepache, aprendiendo a preparar bebidas probióticas que fomentan la salud digestiva.
  • Dedicaremos especial atención a la fermentación salvaje, explorando diversos iniciadores, madres y colonias fermentadoras que desencadenan procesos únicos. Desde la lacto fermentación de hortalizas para la creación de kimchi y chucrut hasta el uso hábil de la salmuera como medio de transformación, descubriremos cómo seleccionar los microorganismos adecuados para cada preparación.

Program

Curso de Fermentaciones Avanzadas

    1. Homofermentative, heterofermentative and lactic acid bacteria.

    2. Processing protocols for plant starters in anaerobic environments. Lacto-fermented vegetables: ways to obtain powders and solid concentrates. Dehydration applied to the formulation of flavor enhancers.

    1. Fermentation with molds - Rhizopus oligosporus.

    2. Tempeh: its diversity and applications in legumes, cereals and seeds.

    1. Koji, osmosis and vacuum fermentation: new vegetable textures.

    2. Umami flavor source. Unconventional uses of Koji for the creation of creative dishes. Osmotic maceration: principles and properties.

    1. Potato and corn lacquered tempeh / enzymatic mango reduction / roasted sweet potatoes with kimchi salt

    2. Osmotized tomato and fruit tartar / probiotic dukka / black garlic nan

    3. Labneh, eggplant tahini, fig powder / Koji crisp, chickpeas and pomegranate.

    1. Design of dishes according to assigned flavor profiles.

ABOUT THIS COURSE

  • $230.00
  • Mode : Classroom. Theoretical - Practical Class
  • Language : Spanish
  • Includes materials, recipe booklet and tasting.

Values and Payment Methods

Accede a los 2 días de Formacion del Curso de Fermentaciones Avanzadas en Cocina Plant Based , dictado por 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
MAY Viernes 2 y  Sábado 3 de Mayo  Starts at 9:00 a.m. Ends 1:30 p.m.
SEPTEMBER Viernes 12 y Sábado 13 Starts at 9:00 a.m. Ends 1:30 p.m.

FERMETATION

"Fermentation is a biological path of transformation that infers very special organoleptic characteristics to foods. In recent years, these techniques have spread in kitchens around the world and palates are being re-educated to enjoy these experiences pleasurably. Part of this educational path is determined by devising delicious recipes and increasingly effective culinary applications. That's why we propose to learn the processes of fermented ingredients, fundamental to be able to conclude in the preparation of creative dishes".

We come to the Frequently Asked Questions

  • ¿Qué es el Curso de Fermentacione Avanzadas en Estudio Crudo? Un Curso presencial de Formacion en fermentos y  Cocina Plant Based para quienes quieran profundizar en esta disciplina.

  • ¿Cuáles son los requisitos previos para inscribirse? Para inscribirte en este curso, es necesario tener conocimientos básicos sobre fermentación . Si tienes alguna duda, puedes escribir a [email protected].

  • What is the duration and structure of the course? The course lasts 2 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.

  • ¿Qué materiales o herramientas debo traer o se proporcionarán? .Los ingredientes, recetarios , utensilios y delantal serán proporcionados poor 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] .

  • ¿Cuál es el costo del curso y qué incluye? El costo del curso de 2 días es de USD  230 / €419. Puedes financiar tu inscripción en dos cuotas sin interés de USD 115 / €109. También tienes la opción de realizar el pago mediante transferencia bancaria, para lo cual puedes comunicarte a [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.

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