Ramón Freixa Madrid - 2 Michelin Stars (Madrid, Spain)

Ramón Freixa

What's included?

  • 1h 30min HD video
  • 12 Recipes
  • Course certificate
  • Audio: Spanish
  • CC: English, Spanish, Italian, French, German, Portuguese 

Watch Intro Video

Course of miniature cuisine with Ramón Freixa

This online course of miniature cuisine concentrates the experience and professionalism of Ramón Freixa, along with his most personal techniques and tips on his recipes for miniature cuisine that integrate quality and creativity, achieving surprising and delicious results. 

The finger food recovers those delicacies, more typical of bar than restaurant, focusing them from the vast perspective that accumulates haute cuisine. But it is also a philosophy that goes far beyond, it is the art of combining the chic and the informal, the gourmet and the practical, the delicate and the fun. They are small bites of avant-garde cuisine where a whole dish is synthesized with all its flavors, concentrated in just one bite.

Course curriculum

What you'll learn

Small fine cuisine bites full of technique

In this online course about miniature cuisine or finger food, Ramón Freixa will show you all the details to cook fine cuisine recipes with a small format to win even the most demanding hearts.

Throughout the course, Ramón Freixa will bring you a dozen of his recipes with a  finger food format. He will explain all the necessary details to get the maximum precision in your results and, this way, be able to offer a whole world of new experiences in your guests' dish. 

Who is it for?

The course abour Finger Food is thought for foodies, professionals or just cooking lovers willing to learn and discover recipes for little traditional feasts without forgetting the techniques and the knowledge of fine cuisine, which season those dishes with sophistication and plainness at the same time.

What you'll need

  • Kneading machine
  • Broiler
  • Plastic bags and vacuum packaging machine
  • Tray sealer (optional)
  • Silicone mat


Ramón Freixa Madrid - 2 Michelin Stars (Madrid, Spain)

Ramón Freixa

Ramón Freixa was born in the 70s. Despite his young age, he already knew intuitively his fate and he joined the Cooking School and Tourism (Escuela de Hostelería y Turismo) of Sant Pol de Mar (Barcelona, Spain). Eager to learn and make his passion grow, he travelled to Brussels to find out more about the secrets of the most innovative cooking back in that time, as well as the last techniques. He was also in France, where he discovered an entire world of plants and wild flowers which later proved his talent in the spring menus. When he went back to Barcelona, Ramón Freixa joined the family restaurant ‘El Racó de’n Freixa’, and in 1998 he substituted his father and was in charge of the restaurant keeping the Michelin Star that it had possessed since 1988. Ramón was remarkable for is extremely personal cuisine, “perfectionist, innovative, daring and amusing”, which took tradition as its basis. He mastered the cooking techniques and was careful with the selection of products. With his imagination and creativity, he was capable of transmiting his passion to his clients. In 2001 and 2007, the guide Gourmetour awarded him the prize Best Cook (Mejor Cocinero) and Best Spanish Restaurant (Mejor Restaurante de España); in 2002, he got the award the Best Trolley of Cheese (Mejor Carro de Quesos); and, in 2003, the award Best Offer of Desserts (Mejor Oferta de Postres). He landed in Madrid in 2009, where he opened his restaurant ‘Ramón Freixa Madrid’. It also got its first Michelin Star after a few months and, in 2010, it got the scond one. He became Grand Chef Relais & Châteaux and he opened his restaurant ‘Erre’ in Colombia in 2012.


4 star rating


Carol R

Ramon Freixa always surprises

Ramon Freixa always surprises

Read Less
5 star rating

Surprising cuisine

Emily S

I really liked this type of cuisine, you can do a lot with so little

I really liked this type of cuisine, you can do a lot with so little

Read Less
5 star rating


Daniel m

Me gusta mucho

Me gusta mucho

Read Less

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Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

  • When do the courses start and when do they finish?

    The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

  • Are course completion certificates available?

    We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.

  • What's is the refund policy?

    If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.