On July 17th, students and the alumni community of Le Cordon Bleu Madrid enjoyed a masterclass that, as part of the Off the Menu program, broke the usual format of OffTheMenu with a cooking class and tasting to focus on the use of distillates in gastronomy.
José Manuel Antelo, bartender expert, taster, training director at Barman Academy, and marketing manager specializing in spirits, shared his knowledge and experience focusing on their application in haute cuisine.
A face-to-face activity accompanied by an organoleptic tasting, where attendees were able to learn to appreciate and evaluate each spirit, developing the palate and refining sensory skills.
Antelo explored the history and characteristics of a wide range of spirits and delved into cooking and pairing techniques, explaining how to use spirits to enhance their flavours, highlight textures and create excellent combinations.
A liquid cooking masterclass within the cycle of complementary training activities for the Institute community surprised the attendees and opened a range of possibilities to be applied in gastronomy.
Over 20 Le Cordon Bleu Alumni nominated at the Somos 2024 Awards and from them, an inspiring number of winners honored with prestigious ...
The Institute continues with its annual program of masterclasses. We received chef Juan Carlos García (Vandelvira*) and the olive oil.
During June 24th and 25th, Le Cordon Bleu Madrid hosted the summer university course "CON LAS MANOS EN LA MASA", dedicated entirely to pastry and restaurant ...
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