01
METHODOLOGY

A 2-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 TWO consecutive days, with a teaching load of 3 teaching hours per day. You will receive 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

  • To formulate designer botanical ice creams, with a focus on innovation and technical precision.
  • Create unique flavor profiles and integrate botanicals into both sweet and savory ice creams.
  • Incorporate ice cream into complex culinary compositions, elevating the sensory experience.

Program

COURSE : PLANT BASED ICE CREAM DESIGN

    1. This module provides a comprehensive understanding of plant-based ice cream, highlighting its fundamental differences from conventional ice cream.

    2. The nutritional and organoleptic benefits of using natural ingredients such as fresh fruits, fermented foods and adaptogenic mushrooms, as well as their impact on texture and flavor profile, will be addressed.

    1. Natural sweeteners: agave syrup, stevia and maple syrup. Healthy fats; coconut and avocado oils and the preparation of base creams from seeds and vegetable milks.

    2. Use of control tools: ph, sugar content, temperature, humidity.

    3. The session will include analysis of the properties of these ingredients and their influence on the consistency and stability of the final product.

    1. Combining disruptive ingredients to achieve a multi-layered ice cream experience. Participants will learn how to use superfoods such as spirulina, maca, goji berries and açaí, as well as ferments: koji and Miso.

    1. Techniques for the selection, preparation and preservation of fresh fruits for ice cream production. The preparation of fruit purees and juices will be covered, as well as methods to maintain their freshness and flavor.

    2. You will be instructed in the creation of base creams from seeds and vegetable milks, with a focus on obtaining a rich and homogeneous texture.

    1. It will address strategies to reduce the glycemic index of plant based ice creams. The use of alternative sweeteners, ingredient combinations and specific preparation techniques that help maintain sugar levels will be discussed.

    1. Specific techniques for combining and freezing ingredients, achieving final products with ideal consistency and flavor. Experimentation with different fruit combinations will be encouraged to develop unique flavor profiles.

About the Course

  • $250.00
  • Language : Spanish
  • The course includes theoretical materials, inputs for the practices and guided tastings.
  • Duration : 2 days of 3 hours each.

Values and Payment Methods

Access to the 2 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
JULY Saturday 5 and Saturday 12 (The course includes the two Saturdays of July) Starts at 9:00 a.m. Ends 1:30 p.m.

TO WHOM THIS TRAINING IS ADDRESSED

Botanical Ice Cream Course .

Aimed at: Chefs, cooks, advanced amateurs and culinary professionals interested in expanding their repertoire into designer ice cream and botanical applications.

IMPORTANT DATA INTENSIVE PLANT BASED COOKING COURSE

  • Limited places: 8 students per course
  • 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 Times: Next edition: Saturday July 5 and Saturday July 14.
  • The value of the 2-day Plant Based Ice Cream Course is Usd 250 / €220 and you can finance it in 2 payments. 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 Plant Based Ice Cream Course in Crudo Studio Design? A classroom-based training course in Plant Based Cooking for those who want to delve into the design profile of new flavors and non-traditional ingredients in the preparation of ice cream. 

  • What are the prerequisites for enrollment? To enroll in this course, it is not necessary to have basic knowledge about ice cream formulation. 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 2-day course is USD 390/ €370. You can finance your registration in two interest-free installments of USD 190/ €181. You also have the option of paying 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

Cocinero investigador y divulgador de la Cocina Basada en Vegetales. Referente latinoamericano , ha estudiado y experimentado las implicancias de nuestras elecciones alimentarias en nuestra salud y la de nuestro entorno. Creador de los primeros restaurantes plant based en Argentina, asesor gastronómico y formador de los nuevos gastronomos, tanto cocineros como comensales.

Maximo Cabrera

Studio Curator Crudo