"We continue to explore these wonderful foods to find effective, practical and creative applications. We are facing a real food revolution and algae represent a solution, a fundamental pillar with great gastronomic potential. "

PROGRAM

#Liveclass via zoom in Studio Crudo

THIS TIME WE WILL SEE SOME ATLANTIC VARIETIES SUCH AS SEA MOSS, CODIUM AND SEA LETTUCE.


  • Wakame nan and ocean butter: Indian grilled bread and butter cultivated with nori.
  • Oniguiris : classic Japanese rice and seaweed snacks (codium and sweet)
  • Wakame, chickpea and almond croquettes with sea hummus.



VALUES AND FORMS OF PAYMENT

With a single payment you can access the class, download the recipe booklet and be part of the Universe Crudo.

Some comments on the course

#liveclass in Studio Crudo

#Liveclasses are live virtual classes that are taught via zoom. For this you need to download this application to your device. The class lasts 2 hours, we recommend: Enter the Virtual Classroom 5 minutes before for a correct connection of your camera and microphone. Find a comfortable and quiet place so you can pay attention and avoid being interrupted. The class will be recorded and available for 7 days so you can review the concepts learned. You will also get downloadable PDF recipe booklets in our classroom. Welcome to Crudo Online, welcome to #larevolucionsilenciosa.
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Learn more about our programming

Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo