28/08/2026
The Mindful & Advanced Culinary Masterclass, scheduled to take place from September 5th to 9th, 2026, will cover the following topics, presented in a professional manner that combines technical precision with the philosophical vision of advanced cooking:
1. Professional Kitchen Rules & Hygiene Standards
Establishing a comprehensive operational system within the kitchen according to the highest international standards:
Hazard Analysis and Critical Control Points (HACCP): Controlling critical points, maintaining storage and cooking temperatures (Danger Zone), and strategies to prevent cross-contamination.
Zero-Waste Management: Implementing the concept of sustainable cooking by fully utilizing ingredients and meticulously planning production.
Workflow & Ergonomics: Organizing workstations (Mise en Place) to ensure efficiency and safety during peak hours. 2. Fine Dining Arts & Modern Techniques
Elevating the hotel experience and refined presentation:
Plating Geometry & Aesthetics: Principles of color balance, texture contrast, and modern visual composition.
Modern Techniques: Sous-Vide cooking for precise cooking, extraction, and fine-tuning of advanced sauce textures.
Sensory Balance: Combining crisp, smooth, and warm elements to create a holistic dining experience.
3. Japanese Culinary Art & Umami Mastery
Dive into the secrets of delicate Japanese cuisine and focus on umami flavor:
Dashi Fundamentals: Methods of extracting pure umami using Kombu and Katsuobushi with precisely controlled temperatures for maximum flavor depth. The philosophy of simplicity (Shun): Respecting seasonality and working with raw ingredients without over-processing.
The art of cutting (Hōchōjutsu): Professional Japanese knife skills for fish and vegetables to enhance texture and appearance.
4. Classical French Cuisine
The cornerstone of global culinary science:
Mother Sauces & Derivatives: Mastering béchamel, velouté, aganêche, hollandaise, and brown sauces, with emulsification techniques.
Classic cooking techniques: Braising, sautéing, confit, and slow simmering to retain juices and flavors. 5. Flavor Profiling & Seasoning Mastery
The scientific and practical understanding of flavor chemistry:
The science of taste and balance: Building dishes based on the balance of acidity, sweetness, bitterness, saltiness, and umami.
Aromatic oil extraction: Methods of roasting spices, infusions, and layering flavors.
Aromatic compounds: Using food chemistry to create intelligent and innovative pairings of spices and herbs.
6. Developing a Culinary Signature
Empowering the chef to establish their own signature and develop their artistic style:
Crafting a personal style: Moving from simply applying recipes to creating dishes that embody the chef's philosophy and vision.
Recipe modernization: Reinterpreting traditional dishes with a modern and innovative perspective while preserving their essence.
Menu engineering: Creating menus that reflect the defined identity and ensure the profitability and efficiency of the kitchen. 7. Authentic & Traditional Cuisine
Reviving authenticity and cultivating local culinary skills:
Slow Cooking: Deep-extraction techniques for flavors in traditional and folk dishes.
Oral History of Dishes: Understanding the cultural background of popular ingredients and their presentation with a professional touch that enhances their value.
8. Mastering Global Gastronomy Integration
A tour of global techniques and ingredients:
Fusion Cuisine: Carefully and harmoniously blending elements from different cuisines and cultures without compromising the dish's identity.
Working with Global Ingredients: Using soy, sorghum, Latin American, and European ingredients and understanding their varying degrees of burning and reactivity during cooking.
23/08/2026