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”.
One weekly session: mondays
Hours: from 4.30pm to 8.30pm.
SESSION 1: Broths
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
Cauliflower and lime in textures
SESSION 4: Algae
Seaweed, black olive and cherry tomato focaccia
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
Bar of seeds, peanut butter and chocolate
SESSION 8: Fermentation
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.
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.