#Streaming

Taught by Máximo Cabrera

In this class, we will explore three unique interpretations that combine traditional roots with modern twists. Each preparation is created to highlight the beauty of the plant-based ingredients, from the subtlety of a Korean potato nudel browned and dipped in broth, to the intensity of a triangle filled with corn, mushrooms and mint. To close, capels that play with the balance between sweetness, depth and spiciness, thanks to a chocolate and chili sauce. An invitation to connect with the kitchen through creativity and sensory combinations.
Sweet Cakes

Program

    1. We will explore the elaboration of a dough based on boiled potato and rice flour. We will present two versions: browned in a frying pan to enhance its flavors and finished in a white miso broth with ginger and chives.

    1. A pasta between herbal and umami flavors. A classic wheat and semolina dough will be worked and filled with sautéed mushrooms, sweet corn and fresh mint. We will use a sage infused butter that enhances the aromatic notes of the dish.

About #Streaming

  • $40.00
  • Live Class Via Zoom
  • Language Spanish, Subtitles in English.
  • Download the complete recipe booklet

If you have an Annual Membership, this course is already included in your plan.

  • $40.00

    In US$ with Credit Card, Debit Card or PayPal. The value is expressed in US$, when making the payment you will be able to select your currency.

    RESERVE YOUR PLACE

In Ars the value is $ 40,000 and you can enroll in up to 6 installments without interest with Mercado Pago.

JOIN WITH MERCADO PAGO

Some comments on the course

#Streaming in Studio Crudo

Live classes are virtual classes that are delivered via zoom. For this you need to download this application to your device. The class lasts 2 hours, you can ask questions during the meeting. The class will be recorded and available for 20 days so you can review the concepts learned. You will also get in our classroom downloadable PDF recipe books and certificate of completion issued by Estudio Crudo. We welcome you to #larevolucionsilenciosa.
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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

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