Spanish Haute Cuisine Techniques
An online course of haute cuisine techniques that characterize Spanish chef Aurelio Morales’ gastronomic style and his unmistakeable recipes.
Restaurant ‘CEBO’ - 1 Michelin Star (Madrid, Spain)
Techniques for fine cuisine that make the difference
This online course will conduct you through the numerous techniques of current fine cuisine with 9 signature recipes and more than 30 different preparations which will take you from reinvented traditional cuisine to the most trending and innovative techniques. The contemporary, progressive and free-style cuisine of restaurant CEBO is at your fingertips. The most emblematic recipes of chef Aurelio Morales in a unique course of its kind: the product cuisine. The basic product is the axis of attention in each elaborated recipe. The most recent techniques are used, as well as chef Aurelio Morales’ creativity, to achieve a surprising result. Emulsions, isomalt, alginate baths, textured juices, serums, and tartars -amongst many others- are some of the techniques that you will be able to learn during this online cooking course.
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Course Syllabus
Course Content
Chapter 2 - Thick rice with mushrooms
Chapter 3 - Black Chipi
Chapter 4 - Anchovies dish
Chapter 5 - Shrimp
Chapter 6 - Blowtorch-cooked turbot
Chapter 7 - Tripe croquette
Chapter 8 - Liquid fritter of Calçot
Chapter 9 - Chicken skin with razor shell
Chapter 10 - Chocolate and peanut
Before you go
Innovative techniques to create haute cuisine dishes
What you'll learn
Many techniques of fine cuisine that characterise chef Aurelio Morales’ gastronomic style and his unmistakeable recipes. A detailed tour about innovative techniques to cook fish stir-fries, raw and semi-raw food, and salty ice-creams, step by step.
An online course with which you will learn how to cook amazing recipes in a creative way by taking some classic recipes as reference, such as alioli, humus, tartars, pralines, sauces, ice-creams, omelets, tiles, glass bread (pan de cristal), broths, etc. You will use the most trending techniques and products like fry glue, osmosis, airs and emulsifers, free airbag, sucro, isomalt, lyos… All this being explained step by step during online classes by the well-known chef Aurelio Morales.
Who is it for?
This cooking course is thought to teach either enthusiast foodies or gastronomic professionals so that they can develop innovative techniques in their recipes by respecting the total taste of each product and, this way, surprise any eater with its shape and texture. A course with which the lover of local products will find new ways of interpreting them and new combinations of taste, thus captivating any palate.
What you’ll need
- Pacojet
- Slicers
- Vacuum packaging machine
- Turmix (whisk)
- Siphons
- Thermomix
Course recipes
In this course you will learn
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Meet your Instructor
Restaurant ‘CEBO’ - 1 Michelin Star (Madrid, Spain)
Aurelio Morales is the chef in charge of restaurant CEBO (1*Michelin) located in the hotel Urban 5*GL of Madrid.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
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Very interesting
Everything perfectly explained