PROGRAM

#Liveclass via zoom in Studio Crudo

A 2 class course of 2.00 hours taught by Diego Veras.

Level 2 class, for students already initiated in naturally leavened breads.


Bread

Pretzels (with broad bean hummus)

Bagel (with mushroom gravlax and artichoke or cream cheese pesto)

Vienna (with fried artichokes and fermented garlic aioli)
Potato Bun (with falafel, majumara and greens)

Brioche (with eggplant parmigiana)


Cooking preparations

Eggplant parmigiana

Broad bean hummus

Turned artichokes

Old fashioned vinaigrette

Value and Payment Methods

The value of the class is $2500 Ars. / 35 Usd. In Argentina you can pay in pesos through Mercado Pago , if you wish to pay in usd you can do it through Paypal.

Pay with Mercado Pago

Some comments on the course

#liveclass in Studio Crudo

Live classes are virtual classes that are delivered via zoom. For this you need to download this application to your device. The class lasts 2 hours, you can ask questions during the class. The class will be available for 48 hours so you can review the concepts learned. You will also get in our classroom downloadable recipes in PDF. Welcome to #larevolucionsilenciosa.
Reserve your place

Diego Veras

Born in Argentina. Diego spent a good part of his life in Spain, but decided to return when he decided to follow his vocation as a cook and, later, as a baker. He worked in the kitchens of Bar Uriarte, L'epi, Sanbenito, Arturito (São Paulo), Casa Felix. Today he is part of the teaching staff of Crudo, where he teaches artisan bakery courses. In the classes, rather than focusing on teaching a recipe, the meetings emphasize transmitting a method: types of kneading, times and ways of resting the dough, shaping, fermentation, baking and natural leavening. In addition to generating a baking culture through courses and workshops, Diego advises restaurants, cafeterias and small bakeries.

Diego Veras

Professor Studio Crudo