Multisensory experiences, blending theory and practical exercises, aimed at understanding and bridging two (not so) different worlds: gastronomy and creativity.
Nourishing creativity, but how? By feeling, inspiring, investigating, experimenting, discussing, experiencing, discovering, imagining... with the goal of: letting go, experiencing, inventing, innovating, creating.
Training the senses for creation, exploring immersive experiences that help us innovate. Stimulating all the senses to create dishes and proposals that, in turn, stimulate all the senses.
How is a dish created? What resources does a chef rely on to create it? What bank/archive/church does he turn to in order to create it? We believe he must turn to the temple of his imagination, and in this course, we provide the keys to open some of its doors.
Food + Design Sketching
Design processes, sketching, prototyping, and visualization prior to the selection of ingredients, utensils, and devices.
Tableware, service elements.
To see gastronomy as literature, art, music, geography, botany, chemistry, and theater, history and philosophy, the evolution of a way of thinking and being through food and the act of eating.
The Design of the Gastronomic Experience
The creation of the menu as a literary work: beginning, climax, resolution. Handling emotionality throughout the journey: duration of the experience, alternation of flavors, sizes and intensities, the necessary moments of rest (mental) within a menu. The dining room as theater and choreography of the gastronomic experience.
Gastronomic improvisation sessions facilitated by our experts where creative confidence, resourcefulness, and techniques are combined. Problem-solving experimentation is encouraged, opening up new possibilities for gastronomic innovation and co-creation.
We eat and cook stories...
How the narrative of the gastronomic proposal is built.
The restaurant as a complete work of art, from beginning to end. How a concept is created.
Concept and Restaurant Management
Sustainability, viability, profitability.
Local produce, not as a trend, but as a sustainability tool.
Designing the menu based on profitability and sustainability. Elements for measuring and evaluating the experience:
Who observes what happens at the table? Who cares if plates come back with food?
Market of Recipes and Methods
Explore and learn from materials, spaces, ingredients, and products. Create combinations and methods and exchange them.
Landscape and nature, proximity
Environment, culture and traditions, ancestral knowledge
Trades and artisans [ceramicists]
Farms and producers, communities
The goal is to give the chef tools that allow them to navigate the deep ocean of gastronomy with the complete enjoyment of uncertainty.
This is a Paragraph. Click on "Edit Text" or double click on the text box to start editing the content.