On September 3rd, the community of Alumni and current Le Cordon Bleu Madrid students enjoyed a masterclass as part of the OffTheMenu program after the vacation period.
Carito Lourenço and his partner Germán Carrizo run the restaurant Fierro (*Michelin) where they combine Mediterranean cuisine with an Italian-Argentine vision. In Fierro, the goal is to create a new culture of Mediterranean cuisine, with Carito leading as the head and creative soul.
During the class, Le Cordon Bleu Madrid Alumni and students learned Carito's recipes and were transported into her kitchen, where she combines treasured flavours with avant-garde techniques, taking each product to its maximum expression.
They were able to enjoy dishes such as: “Justina & Gilda”, “Veal Tomato”, “Ravioli Taleggio and Green Asparagus” or “Corn”; a set of unique flavours inspired by Carito's roots, traditions, and the diverse Valencian gastronomic pantry.
This interesting masterclass was held under the OffTheMenu program as part of the cycle of complementary training activities for the Institute community.
The Institute continues its annual program of masterclasses, welcoming chef Juan Carlos García (Vandelvira*) in collaboration with the IGP Aceite de Jaén.
On May 27th, the student and alumni community of Le Cordon Bleu Madrid attended a unique and different masterclass.
On May 7th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass of the Off the Menu program led by Naoyuki Haginoya from Grupo Nomo.
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