For professionals

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

SESSION I
RICE PREPARATION
CUTTINGS
FISH: TUNA, SALMON, PRAWNS, BONITO FISH...
HOSOMAKIS, FUTOMAKIS
URAMAKIS: ADVOCAT, MASAGO, SALMON, TOBICO, RAINBOW, CUCUMBER…

SESSION 2
FISH & SEAFOOD: SEA BASS, EEL, PILGRIM'S SCALLOP, MACKEREL HORSE MACKEREL...
SASHIMIS
CHIRASHI SUSHI
SAUCES: TERIYAKI, PONZU…
SEASONINGS
 

SESSION 3
FISH & SEAFOOD: CRABS, RAZOR SHELLS, SQUID...
NIGIRIS
VARIETY OF TE-MAKIS
VARIETY OF GUNKAN SUSHI
OTHER VARIETIES: OSHISUSHI, INARISUSHI...
TEMPURAS

INCLUDING 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 CREATIONS.

Contact with us for further information and schedule.


Selección de setas de temporada presentadas en la conferencia