Garde Manger

Without a doubt, this class was a great view of what the grade manager area is, each part, from cheeses, appetizers, canapes, and sausages to its production. In this way, not only did you learn to produce what was the theme of the week, but also its how and why, since they only mix two ingredients and wait for a reaction as well as their history and why they are so important today, without a doubt a fabulous class, delicious and with great teachings to apply in the future.

Curing and Brines

this week we have a close look at what cure, brine and smoke are about, by applying this method to different meats like salmon, bacon, beef, etc, which result in very good results, tastes, and texture, because even though sound and seems easy the truth is that several factors can affect the process, texture or taste at the end.

Sandwiches

Undoubtedly a great week of sandwiches, an exquisite Ruben sandwich full of flavor and textures, a duck confit Baggette full of sweet, salty, and spicy flavors, simply magnificent although a little greasy, and finally, a refreshing and magnificent Mediterranean salad accompanied with pita bread spiced and a simply magnificent hummus.

Salads

this week was salads, but not simple and normal salad, this ones were flavorful, rich and elaborated salads such as crab and avocado salad, buttermilk fried chicken salad and soba noodles with dressing salad, and at the end we had a deconstructed but elevated style Cesar salads being composed, tasty and flavorful.

Canapes and Apetizzers

a great week full of small surprises, delicious, and you have canapés perfectly lined up, served, and presented with great flavors and textures that range from simple to elaborate but all with fat flavor, among which to prepare them, mango and shrimp wonton cups, spring rolls, and gorgeous.

Sausages

an excellent week with tasty and perfect sausages such as Italian, German, breakfast frankfurter, chicken, etc, all of them with unique flavors, and textures, some with beef, some with pork, and some with chicken but the whole process in fact was interesting and very educative.

Terrines

an interesting week of terrines where we prepared venison and country terrines, in fact preparing them was not too hard letting us enough time for preparing aspic which is a consommé or broth gelatinized that works as protector and sealer, also pate en croute which is terrine covered and baked on the pastry dough.

Cheeses

An amazing week of cheeses, we learn the process of cheese making with simple cheeses such as mascarpone, Fromage blanc, and crème Fraiche, but also a small view of what is prepared a complex cheese such as in this case mozzarella.