01
METHODOLOGY

The Crudo workshops are practical experiences for beginners or for those who want to learn specific techniques. This class is divided into demonstrative and practical content, combining culinary techniques, gastronomic theory and preparation of plant-based dishes.

02
QUOTAS AND LOCATION

Classes in Buenos Aires will be held in the classrooms of the Escuela de Pastelería Profesional in the City of Buenos Aires, in an environment designed for experimentation and learning. Spaces are limited, guaranteeing individual attention and immersive training.

03
HOUR LOAD

The Estudio Crudo workshops last 2.30 hours and you will receive a dossier of recipes, work materials, apron, tasting. At the end you can request a Digital Certificate endorsed by Máximo Cabrera.

In this Ramen Plant Based workshop participants will learn

  • To develop complex, deep and balanced vegetable broths, with umami extraction and concentration techniques.
  • Apply fermentation, curing and marinating methods to create vegetable toppings that provide texture, contrast and character.
  • To integrate all the elements of ramen in a harmonious composition, elevating its aesthetic and sensory expression.

Program

Ramen Plant Based

    1. We will explore the origins of ramen, its cultural evolution and how to reinterpret it from an ethical and contemporary perspective.

    1. You will learn how to formulate and work with kansui to achieve the characteristic texture and elasticity of ramen noodles.

    1. We will develop deep and balanced broths using extraction techniques and combination of vegetable ingredients rich in umami.

    1. We will elaborate concentrated bases that define the flavor profile of the broth and allow the intensity to be precisely adjusted.

    1. We will explore marinating and cooking techniques that enhance the umami and texture of these vegetable proteins.

    1. We will execute a refined version of shoyu ramen, with vegetable components that respect its original structure and balance.

About the Course

  • $70.00
  • Language : Spanish
  • The course includes theoretical materials, inputs and guided tastings.
  • Duration : 1 day of 2.30 hours.

Value and Payment Methods

You can pay by credit card through Mercado Pago. If you prefer to make a bank transfer, please write to us at [email protected] and we will send you the information.

Upcoming Editions

EDITION
 DATE
SCHEDULES
AUGUST Friday, August 22nd Starts at 7:00 p.m. Ends 21.30

TO WHOM THIS TRAINING IS ADDRESSED

Plant Based Ramen Workshop

Aimed at: Asian cuisine lovers who want to explore new plant-based perspectives. Enthusiasts looking to incorporate sustainability and creativity into their dishes. People passionate about learning, regardless of their initial technical level.

IMPORTANT DATA PLANT BASED RAMEN WORKSHOP

  • 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.
  • The amount must be paid in full before the start date of the course.
  • Location in Buenos Aires : Professional Pastry School . Corrientes Av. 4367 - CABA

We come to the Frequently Asked Questions

  • What is the Ramen Plant Based Workshop? An in-person workshop for experimentation.

  • 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 workshop lasts 2.30 hours.

  • What methodology is used in the course? It is a theoretical and 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? Ingredients, recipe books, utensils and apron will be provided by Estudio Crudo.

  • Is any certification granted at the end of the course? You can request a Certificate of Attendance.

  • 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 workshop is ARS 80.000 / USD 70. You also have the option of paying by bank transfer, for which you can contact us at [email protected]

  • Where is the course held? Thecourse will take place in the classrooms of the Escuela Profesional de Pastelria located at : Corrientes Av. 4367 - CABA

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