Cooking workshops

Lights, camera and action!… Carlos Caballero

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Carlos Caballero live from our Instagram channel! We offer you a very new experience for us in “LIVE” format on Instagram, a series that we have called under the hashtag #LIVEYelow guided by our advisor and Chef Carlos Caballero!

How and when will they be carried out?

These lives will take place on ourInstagramEach one will last 20 – 30min and we will have the collaboration of chefs/restaurants known by all in Granada.

This May we start with D’Platos and from June, after Corpus Christi every 15 days and new #LIVEYelow with a new guest.

Book the following dates and do not miss any of them, between all of them we will make a delicious menu, with dessert and cocktail included.

dates #YLIVEYelow with Carlos Caballero

How will they work?

Chef Carlos Caballero, ambassador of Pilsa Educawill perform a live cooking show together with the guest chef of the above mentioned restaurants. For 20-30 minutes we will have the opportunity to enjoy this unique experience.

During the live #LIVEYelow we will invite you to participate through the live chat, where you can ask us all your questions and curiosities. Of course, Carlos and any of the accompanying Chefs will be happy to answer you. Also during the event, keep an eye on the chat because we will send you exclusive discounts and gifts only for those who attend the #LIVEYelow.

Our objective

We want our #LIVEYelow to serve as a meeting point between all hoteliers and our followers, in order to create a great community in a didactic, close and fun way.

Don’t forget if you want to stay up to date with our offers, promotions, discounts, contests… Subscribe to our newsletter on Yelow’s homepage. Or stay up to date on our social networks Facebook and Instagram.

In addition to online we also encourage you to come and see us, we attend you as always in the Alban Park in Armilla, in the mail info@yelow.es and telephone 958 122 543.

Cooking workshops in October for learning and enjoyment

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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!

Workshop 'Cooking seasonal products'.

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 Rices' WorkshopCONTEMPORARY 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
  • Mixed Paella
  • Beet Risotto
  • Mellow Carrileras Rice.
  • Rice Pudding Foam

What does the course include?

  • 4 hours of class (theory and practice)
  • Dinner at the table at the end of processing
  • Soft drinks, wine and beer
  • Gift apron

More information here.

But that’s not all, we are preparing more workshops for November and December!

Regularly visit our Facebook and Instagram channels, as well as the Pilsa Educa website, to stay informed at all times.

It’s that easy, that Yelow.

Yelow cooking workshops: learn, laugh and eat.

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We make your resolutions easy, including learning to cook. We present the November program of private amateur cooking workshops led by our corporate chef Carlos Caballero and other professionals in the classrooms of Pilsa Educa. Take note if you want to learn to cook in a practical and fun way. In addition, you will then enjoy what you have prepared at lunch or dinner in our ‘restaurant’ space.

Choose the course you like the most and reserve your place at info@pilsaeduca.com. And if you want to enjoy it with someone special or succeed as Los Chichos ;-), then buy a gift card and let your guest decide which workshop he/she likes the most. The price of all workshops is 50 euros. So Easy, so Yelow.

Rice Workshop / Saturday, November 17 – 11:00 a.m. (50 euros)

What are we going to learn?

Traditional rice processing techniques using new ingredients and presentations.

What are we going to cook?

  • Black rice with cuttlefish and prawns with garlic confit aioli.
  • Mixed Paella.
  • Pumpkin risotto, wild asparagus and parmesan in meat juice and mushroom powder.
  • Mellow seafood rice.
  • Rice pudding.

What does the course include?

  • 3 hours of class (theory and practice)
  • Lunch at a table at the end of the class.
  • Soft drinks, wine and beer.
  • Gift apron.

Cebiches, tiraditos and tartar workshop / Friday, November 30 – 7:30 p.m. (50 euros)

What are we going to learn?

How to choose, care for and enhance the product to achieve very interesting flavors and textures. Raw Food is a gastronomic trend that requires a very good knowledge of cutting, marinating and plating techniques so that everything is perfect.

What are we going to cook?

  • Prawn cebiche, apple and tiger’s milk of melon, cucumber and basil.
  • Hot sea bass cebiche and baby squid chicharrón.
  • Scallop tiradito, mustard, lemon and ponzu.
  • Tuna tartar with tomato salmorejo.
  • Classic steak tartar.

What does the course include?

  • 3 hours of class (theory and practice)
  • Dinner at a table at the end of the class.
  • Soft drinks, wine and beer.
  • Gift apron.
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