Almost without realizing it, we are in the middle of autumn. A perfect time to spend more time at home, enjoy the company of family and friends, and also to surprise them with our culinary skills.
Maybe you think that you are not great cooks, or that why are you going to invite anyone if you always make the same starters and dishes that you have mastered (and that bore yourselves). Don’t panic: this fall we are going to help you take a step forward so that you can rediscover your desire to cook and surprise your guests again. Believe it or not, we all have a great little chef inside us.
That is why we have prepared an irresistible selection of cooking workshops for individuals in collaboration with Pilsa Educa (advantages of working side by side with catering professionals), led by our corporate chef Carlos Caballero and his team of professionals.
In them you will learn new tricks in a practical, entertaining and fun way. You will have printed recipes available at all times, enjoying drinks during the workshop. At the end of the workshop, you will taste your own creations. And best of all: you will never be afraid to host again.
So take note of the upcoming workshops and don’t take too long to reserve your place here, they are limited and will be sold out very soon!
COOKING SEASONAL PRODUCTS
THURSDAY 10 OCTOBER – 17:00h (FREE)
In this free three-hour course, organized in collaboration with our partner Kenwood, you willlearn how to prepare delicious dishes with the help of the Cooking Chef, the kitchen robot for real cooks (and cooking lovers in general).
Here you will learn how to get the most out of your food processor, working with seasonal products and preparing new recipes with the help of a team of professional chefs. You can go alone or with a companion. Places are limited, reserve yours as soon as possible from here.
CONTEMPORARY RICE DISHES / SATURDAY 26TH
OCTOBER – 10:00h (60€)
We will teach you all the tricks to prepare a perfect rice, an ingredient at the top of signature cuisine, with innovative ingredients and presentations. We will work on dry rice, mellow, brothy, risottos and also desserts based on this cereal.
What are we going to do?
Black Rice of Cuttlefish and Prawns with Garlic Confit Aioli
