#Liveclass

dictated by Máximo Cabrera

Nothing like kneading dough to share a great moment. In this class we will continue to deepen with the fermentation of the doughs and adding combinations of ingredients, printing techniques and flavor profiles that will make it easier for you to design your own dishes.

PROGRAM

A 2-hour course of classes taught by Máximo Cabrera. Cabrera.

  • Lasagna fervere : mushroom ragout, oat cheese and glazed carrots.
  • Eggplant and sesame capeletis printed with nori seaweed.
  • Spinach ravioli, kale and almond crunch.


Value and Payment Methods

You can join in Ars with Mercado Pago in up to 6 installments without interest or in Usd via Paypal.

Ars$ 3200

Register by paying with Mercado Pago, in up to 6 interest-free installments.

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 7 days so you can review the concepts learned. You will also get in our classroom downloadable recipes in PDF. Welcome to #larevolucionsilenciosa.
Reserve your place

Maximo 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

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