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VEGAN COOKING WITH THE CHEF ALEX PIRLA

Duration: 2 months

Start date:
Start dateFeb 7, 2022
Finish date:
Finish dateMar 4, 2022
Schedule:
4:30 PMh. - 8:30 PMh.


Price:
€920.00

Booking:€460.00


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Course of
VEGAN COOKING WITH THE CHEF ALEX PIRLA

Vegan food responds to a lifestyle committed to nature and respect for all living beings and the environment. If you share this vital philosophy or are simply interested in learning about the best of vegan cuisine from the hand of a professional chef, we recommend this course.

In this course divided into 8 sessions of 4 hours, the chef specialist in vegan cuisine Alex Pirla, better known as Prabhu, will share the secrets, techniques and selection of vegan products to prepare the best recipes.

Throughout the learning process and starting from basic theoretical notions, you will work in a practical way, different preparations with the most characteristic products of vegan cuisine: broths, sauces, vegetables, algae, cereals, protein products and desserts. All this with the learning by doing method, starting from practice to know the whys, hows and how many of each dish.

 

WHO IS IT ADRESSED TO

This course is aimed at people with an interest in vegan gastronomy and who wish to advance their knowledge of professional techniques, either to develop as a professional or to enjoy their hobby.

The homogenization of our pedagogical system means that these courses can be carried out by both senior and amateur profiles.

 

ABOUT PRABHU SHUKH (ALEX PIRLA)

Chef - Vegan Gourmet

Vegan cuisine trainer for several years at the Hofmann School of Hospitality.

Professional chef specialized in creative vegan cuisine and author of the book Vegan Gourmet (Cooked by Urano).

Chef of the Legumechef project, he teaches creative cuisine in the best hospitality schools in Spain.

“The only trend that I follow is the one that marks my intuition. Everything I cook comes from the vegetable kingdom and organic farming. I think that any trend is good if it contributes to creating a cleaner and healthier planet for everyone”.

DURATION

2 months

PROGRAMMING

One weekly session: mondays

Hours: from 4.30pm to 8.30pm. 

 

CONTENT

SESSION 1: Broths

Vegetable Dashi

Mushroom broth

SESSION 2: Sauces

(demiglace, paris coffee, mother mayonnaise, tiger's milk)

Confit cherrys ceviche

Chickpeas, aubergine, parmentier and smoke

SESSION 3: Vegetables

Beetroot tartare and green mustard ice cream

Salsify suquet

Cauliflower and lime in textures

SESSION 4: Algae

Seaweed, black olive and cherry tomato focaccia

Sunomono

Seaweed tartare, piparras juice and Sardinian bread

Vegan Russian salad

SESSION 5: Cereals

Dry baked rice

Pumpkin and mushroom risotto

Baked Quinoa (Ducasse Style)

SESSION 6: Proteins

SESSION 7: Desserts

Pineapple, lime, chia, cookie and fennel

The chocolate

Bar of seeds, peanut butter and chocolate

SESSION 8: Fermentation

Kombucha

Sauerkraut

Kimchi

Pickles

Bread

 

MATERIAL

Recipe book

Jacket

 

COURSE COST

Total amount of the course: € 920.

Split payment: € 460 for 2 installments.

Uniform and book: € 80.

Knife set: € 100.

 

The first payment will be made at the time of reserving the place and the next payment at the beginning of the course.

In the event of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.

 

TITLE

Hofmann Diploma

 

The school reserves the right to change the date of the start of the course or to cancel it in case the minimum number of students established is not met.

The school complies with all the safety and prevention protocols of the Covid.





Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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