All Courses

Petits Gâteaux

Jams, Jellies and Marmalades

Plating Techniques

Neapolitan Pizza

Molded Painted Chocolate Bonbons

Ramen

Festive Breads: Italian Panettone and Spanish Roscón

Flavor Pairings in Cocktails

Entremets and Tarts

Vegan Pastry

Salted Caramels and Pâte de Fruits

Miniature Pastry

Sushi and Sashimi

Fermented and Probiotic Drinks

Gourmet Pastries

Avant Garde Ice Creams

Peruvian Cuisine and Ceviches

Greek Cuisine

Sophisticated Pastry Doughs

Chocolate Techniques

Cooking with Octopus

Spanish Paellas

Moroccan Cuisine

Creative Fruit Desserts

Tasting Menus with Lasarte

Mediterranean Cuisine: Fish and Seafood

Sous Vide and Grill

Modern Catalan Cuisine

Finger Food

Gourmet Paellas

Mediterranean Fine Cuisine

Spanish Haute Cuisine Techniques

Modern Spanish Tapas

Cooking with Seaweed

Healthy Plant-Based Fine Cuisine

Mexican Cuisine

Sourdough Bread

Spanish Nougat

Galician Cuisine: Fish and Seafood

Vegetarian Fine Cuisine

Spanish Tapas and Pinchos

Sous Vide Cooking Technique

New Traditional Spanish Cuisine

Mushrooms and Truffles

Nikkei Cuisine

Signature Breads

Modern Colombian Cuisine

Sous Vide: Fish and Seafood