Balfegó, the fifth generation of a great family that is committed to sustainability and respect for the species, offered a master class at the Institute where the sushiman Marcos Ramírez explained the different cuts of tuna and their uses.
Trained as a sushiman by great national and international chefs, Marcos has led the sushi bars of various top level restaurants ; a creative and innovative chef, with aesthetic qualities for the presentation of dishes and skilful at renewing menus and reinventing classic preparations.
During the master class at Le Cordon Bleu Madrid, he gave a technical tour of the best practices in the use of tuna and ended with a tasting where the attendees were able to appreciate the different cuts and different uses of tuna.
An interesting master class, which joins the "Off the menu" calendar of complementary training activities for the Institute community.
Tuesday, November 26th, was a momentous day celebrating Spanish cuisine. Our alumni, Coco Montes and Manu Franco, each received their first Michelin star in ...
Le Cordon Bleu Madrid continues celebrating its annual program of masterclasses and, on this occasion, welcomes the international chef Henrique Sà Pessoa from ...
On October 2nd, the community of students and Alumni of Le Cordon Bleu Madrid had the opportunity to attend a unique masterclass as part of the FueraDeCarta ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
