Tapas formation, the only one formation in France and Spain


GOALS

Discover and prepare tapas that are both traditional and new.
Combine culinary intercultural France-Spain through an original cuisine accessible to all.
Develop your culinary proposition.


MEET SPANISH PRACTICES

History of “tapas, cazuelas y pintxos”.
Discovery and mastery of Spanish products.
Personalize traditional Iberian dishes.
Tapas creation process.
Looking for flavors and best pairings with ease.


CONTRIBUTOR

Meet, exchange and benefit from the experience of an experienced Chef with more than 20 years of experience in Spain, claiming authentic cuisine and emotion.


DEVELOP TAPAS WITH BASIC AND INNOVATIVE TECHNIQUES

Deeping its preparation and cooking techniques
Cooking at low temperature.
Without air, without cooking …
Master the recipe with a technical sheet.


PEDAGOGICAL METHOD

Interactive pedagogy with practical application.
Presentation using photos and videos.
Training support given to participants.


PRODUCTION OF RECIPES AND ASSEMBLY TECHNIQUES

Develop basic, creative or innovative tapas that are easy to assemble and quick to prepare.
Approach different products traditionally used in Spain : cockles, cod, liver, fat, rice, eggs, vegetables, cold meats, tripe, fish, porcini mushrooms, pork, octopus…..
Neat presentation ideas for showcasing a Tapas, Cazuelas and Pintxos counter.


PARTICIPANTS AND PREREQUISITES

Chef, cook, commis and young people at CAP level.
Know the basics of culinary techniques.


CRITICAL ANALYSIS OF THE PRODUCTION THROUGH A TASTING WITH THE KITCHEN AND ROOM TEAM.


DURATION / RYTHM

14 hours To be defined with the client.
Dates: To be defined with the client.
Hours: To be determined with the client.


VALIDATION

Assessment of achievements, assessment and training certificate.


INFORMATIONS

Price: € 790 / person.
Funding possible by AGEFICE for TNS or your OPCA (Fafih, Agefos, Forco) under the CPF and the Training Plan.


LOCATION

In yours kitchens.