01
METHODOLOGY

An intensive program with a practical and theoretical approach in a professional laboratory. Participate in a personalized learning experience, combining culinary techniques, gastronomic theory and preparation of plant-based dishes.

02
QUOTAS AND LOCATION

Classes are held in the classrooms of the Escuela Profesional e Pastelería at Corrientes 4367, Buenos Aires, in an environment designed for experimentation and learning. Spaces are limited, guaranteeing an immersive training.

03
HOUR LOAD

The course takes place during an intensive day, with a teaching load of 3 teaching hours per day. You will get a Dossier of recipes, work materials, apron, tasting. At the end of the course you can request a digital Certificate of Attendance endorsed by Máximo Cabrera.

Upcoming Editions

Reserve Your Place, Spaces are Limited.

EDITION
 DATE
SCHEDULES
AUGUST Thursday, August 21st Starts at 18.30 H, ends at 21.30 H.

PROGRAMMING

    1. INDICATIONS FOR THE DAY OF YOUR CLASS

    1. The nutritional and organoleptic benefits of using natural ingredients such as fresh fruits, fermented foods and adaptogenic mushrooms, as well as their impact on texture and flavor profile, will be addressed.

    1. Natural sweeteners: agave syrup, stevia, whole sugars. Sources of healthy fats: coconut, olive, cocoa, avocado oils. Preparation of cream bases: seeds (cashew nuts, walnuts), vegetable milks (almond, oat).

    2. The use of emulsifiers as cohesion agents, providing balance to the mixture, will be discussed. The properties of these ingredients and their influence on the consistency and stability of the final product will be analyzed.

    1. We will combine seemingly divergent ingredients to achieve a taste experience with multiple layers of flavor. We will use superfoods such as spirulina, maca, goji berries and açaí, as well as fermented foods such as koji, kefir or miso.

    2. The properties of these elements and how they can be effectively integrated to create unique and memorable ice creams will be discussed. In addition, the use of spices to enrich flavor profiles and add depth to creations will be included.

    1. The use of alternative sweeteners, ingredient combinations and specific preparation techniques that help maintain stable blood sugar levels will be discussed.

    1. Mise en place, raw bases, cooked bases, pasteurization, buttering, overrun and preservation will be the technical resources that will allow us to work with the various creams and sorbets that we will design throughout the class.

Presential Study Workshop Crudo in Barcelona

  • Classroom class : Duration 3 1/2 Hours.
  • Buenos Aires
  • Demonstration class with tasting. At the end of the course you will obtain your digital Certificate of Attendance.

Value and Payment Methods

The cost of the Botanical Ice Cream Course is Ars 130.000 / USD 120. You can pay by credit card in up to 2 payments without interest through Mercado Pago. 10 % discount if you make your registration by bank transfer, write us to [email protected] and we will send you the information.

Values and Payment Methods

Access to the 2 days of training of the Initial Course in Plant Based Cooking, taught by Máximo Cabrera

Throughout this program, developed in a professional laboratory, participants will learn

  • To formulate designer botanical ice creams, with a focus on innovation and technical precision.
  • Create unique flavor profiles and integrate botanicals into both sweet and savory ice creams.
  • Incorporate ice cream into complex culinary compositions, elevating the sensory experience.

IMPORTANT DATA BOTANICAL ICE CREAM COURSE

  • Limited seating:
  • Methodology: The course is face-to-face and is taught in Spanish.
  • The value includes a recipe dossier, materials, ingredients and tasting of the elaborations of the course.
  • Certificación: Puedes Solicitar Certificado digital de finalización de Cursada avalado por Máximo Cabrera
  • Days and Hours: Thursday, August 21st , 18.30 H , Buenos Aires. The cost of the Plant Based Ice Cream Course is USD 120 / ARS 130.000 and you can finance it in two payments.
  • The amount must be paid in full before the start date of the course.
  • Place: Escuela Profesional de Pastelería. Corrientes 4367, Autonomous City of Buenos Aires.

We come to the Frequently Asked Questions

  • What is the Plant Based Ice Cream Course in Crudo Studio Design? A classroom-based training course in Plant Based Cooking for those who want to delve into the design profile of new flavors and non-traditional ingredients in the preparation of ice cream. 

  • What are the prerequisites for enrollment? To enroll in this course, it is not necessary to have basic knowledge about ice cream formulation. If you have any questions, you can write to [email protected].

  • What is the duration and structure of the course? The course lasts 4 days and each day lasts 4.30 hours, including a 20-minute break.

  • What methodology is used in the course? It is a practical course in which recipes and techniques are put into practice. Some steps will be demonstrative.

  • What topics will be covered during the course? Visit the SCHEDULE section of the website to learn about each topic.

  • What materials or tools should I bring or will be provided? The ingredients, recipes, utensils and apron will be provided by Estudio Crudo.

  • Is there any certification at the end of the course? You will obtain a certificate issued by Estudio Crudo and Máximo Cabrera.

  • How do I enroll in the course?
    Book your place from the payment link on this page, if you have any questions you can contact us at [email protected] .

  • What is the cost of the course and what does it include? The cost of the 2-day course is USD 390/ €370. You can finance your registration in two interest-free installments of USD 190/ €181. You also have the option of paying by bank transfer, for which you can contact us at [email protected]

  • Where will the course be held? Thecourse will be held at Máximo Cabrera's laboratory, located in the neighborhood of El Born, Barcelona, at Carrer de Banys Vells 20.

  • What are the schedules during the course? The day starts at 9:00 am and ends at 1:30 pm. You will have a 20-minute break, during which you can enjoy a coffee break in one of the many cafes located a few meters from our studio.

You have 10 days to cancel the registration, as long as there is at least one month left before the beginning of the course. In this case, the amount paid will be refunded, minus the administration fees.

Can it be Suspended in Progress?

In the hypothetical case that the course is cancelled for reasons of force majeure or for not reaching the minimum number of participants, the total amount paid will be refunded in the currency in which the payment was made, without exception. 

However, we strongly recommend that you consider taking out cancellation insurance when booking your flights and/or accommodation. In any eventuality requiring the cancellation of your course, the school regrets that it cannot assume responsibility for covering these additional expenses.

We are committed to offer you the best possible experience in our cooking school, so in any of these cases we will contact you as soon as possible to generate the least possible impact on your schedule.

For any questions, write to [email protected] or by direct message on our Instagram account @crudoclases. Send us your query as detailed as possible and we will contact you as soon as possible.

The Workshop will be held :

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