Cooking

Special seminar for professional chefs: from basic concepts to sushi management and restaurant menus.

SESSION I

RICE PREPARATION
CUTTINGS
FISH: TUNA, SALMON, SEA BASS, EEL, PILGRIM'S SCALLOP, PRAWNS...
NIGUIRIS
SASHIMIS
SAUCES: TERIYAKI, PONZU…
SEASONINGS
CHIRASHI SUSHI

SESSION 2

HOSOMAKIS, FUTOMAKIS
URAMAKIS: ADVOCAT, MASAGO, SALMON, TOBICO, RAINBOW, CUCUMBER…
VARIETY OF  TE-MAKIS
VARIETY OF GUNKAN SUSHI
OTHER VARIETIES: OSHISUSHI, INARISUSHI...


SESSION 3

SUSHI MANAGEMENT:

- SHOPPING
- HANDLING
- PRESERVING
- USES
- OPTIMIZATION
- RENDIMIENTOS
- RESTAURANT MENUS
- SERVING
- PAIRINGS WITH DIFFERENT DRINKS

(STUDENTS WILL JOIN OUR CHEF FOR SHOPPING AT THE BOQUERÍA MARKET AND AT THE ORIENTAL SUPERMARKETS)

PRACTICAL SESSIONS WHERE EACH STUDENT PREPARES HIS/HER OWN ELABORATIONS.

Contact with us for further information and schedule.


Selección de setas de temporada presentadas en la conferencia