Membership

🔥HOT SALE

Crudo Studio

ACTIVATE YOUR

MEMBERSHIP

On Demand Courses ● Streaming ● Community

Starts Today

Unique Offers for You to Learn All About Plant-based Haute Cuisine.

🔥Enjoy the exclusive benefits of Estudio Crudo's HOT SALE:
40% OFF annual membership will be available until Friday, May 16.
The Lifetime access option will be enabled only until all available spots are filled (40 accesses).
Once the term is over or the places are sold out 🔥.

40% OFF

40% OFF ANNUAL MEMBERSHIP

90 / year

PREVIOUSLY $150 .

Starts Today

✔️1 user

✔️200 Plant Based Kitchen Training Hours

✔️ Live Classes every month. Connect at

I live with the Professors of Crudo

✔️Una Growing Library of On Demand Courses.

✔️Lecciones Immersive in 4K Quality.

✔️Instrucciones Detailed Step by Step.

✔️Libros Downloadable Recipes in PDF Format.

✔️Acceso of Your Favorite Device

✔️Certificado Digital Course Completion.

✔️ Renewal Available in 12 Months.

🎁Give an Annual Membership as a Gift

Only 40 Memberships Available

LIFETIME ACCESS

$200 /

LIMITED SPACE, ONLY 40 MEMBERSHIPS WITHOUT EXPIRATION DATE

Starts Today

✔️ SIn Expiration .

✔️ You will have access for as long as the platform is active.

✔️200 Plant Based Kitchen Training Hours

✔️ Live Classes every month. Connect at

I live with the Professors of Crudo

✔️Una Growing Library of On Demand Courses.

✔️Lecciones Immersive in 4K Quality.

✔️Instrucciones Detailed Step by Step.

✔️Libros of Recipes in PDF Format.

✔️Acceso of Your Favorite Device

✔️Certificado Digital Course Completion.

✔️ Unlimited Access , You will not need to Renew .

SAVE 33% SAVE 33% SAVE 33% SAVE 33% SAVE 33% SAVE 33% SAVE 33

Annual

16/month

Billed at $200 per year.

FREE FOR 7 DAYS

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Monthly

$25/month

Pay as you go.

FREE FOR 7 DAYS

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40% OFF . One Year Access to all our On Demand Courses and Streaming Classes.

AR$90,000, financing in 3 installments without interest with Mercado Pago.

One Year Access to Your Membership

LIFETIME ACCESS AR$ 200,000

Only 40 Memberships available with this Offer. Forget about renewals. You can finance it in up to 6 installments with Mercado Pago.

Starts Today

Find out what our alumni say about Annual Membership

"The Classes are super interesting, taught by Professionals who in addition to recipes offer an explanatory framework on social and cultural aspects linked to food. An excellent opportunity to connect with the natural food."

"Excellent place to acquire new knowledge and promote a change in eating habits. Both Máximo and the rest of the teachers are excellent professionals, who you can tell enjoy what they do and sharing it".

"The membership gave me the tools to cook for my daughters, we decided to expand our family recipes and in Estudio Crudo I found the best ideas for them. We enjoyed all together ! "

About Estudio Crudo and Máximo Cabrera

Meet some of our teachers

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

Meet some of our teachers

Designer, chocolatier and expert in cocoa beans, Lorena Galasso is in charge of Las Romeas, a factory-laboratory where delicate chocolate bars are made, chocolates with Inca gilding, specialized tastings and curatorship for restaurants such as Anchoita. "We care about everything," he says. "The soil, the plant, the climate, the terroir, the producer. How that producer is paid, that there is no child slave labor. We care about what happens in the whole process." This is how Las Romeas came about. No additives, no preservatives, no stabilizers. Dark chocolates of 70, 75, 80, 90, 100 percent cocoa from different origins, and 100 percent (always) of love and passion.

Lorena Galasso

Meet some of our teachers

Physician and PhD in Neuroscience from the University of Buenos Aires (UBA). Researcher at the University of Verona (Italy). Since 2013 she directs Sensorytrip, a platform for sensory training and advice on gastronomic innovation.

Jimena Ricatti

PhD in Neuroscience