Fundamentos em Plant Based

Course Information:

• Duration: 2 days
• Teaching Method: 50% Demonstration, 50% practical
• You take home what to cook
• What will you learn?
  1st day: theoretical concept of plant based fundamentals, healthiness, sustainability and culinary art. Pre-preparation and focus on oilseed hydration techniques, vegetable milk preparation, cream cheese and plant based cream anglaise.
  2nd day: concept of culinary techniques to maintain the nutritional quality of ingredients. Practice: finishing, assembling the dishes and decorations.
  Practice:
  savory preparations
  Creamy cashew nut cheese and tapioca tuille.
  Spinach and manioc mousseline, oven-baked pumpkin, baby artichoke and green asparagus.
  Dessert
  Mango brulee and crème anglaise plant based

• Le Cordon Bleu apron
• Dish Cloth
• Ingredients
• Handout with recipes
• Certificate of participation

* Classes subject to minimum number of students for opening.
* Instalments in credit card in up to 4 times.

The days for this course will follow the following organization:
• August 23 and 24, 2022- 11:30 am to 6:00 pm

ATTENTION: Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.