Healthy Plant-Based Fine Cuisine
Discover new flavours, textures and techniques to explore and enjoy the world of the winter-spring vegetable season.
Best Vegetarian Restaurant in the world 2019 (Barcelona, Spain)
The secrets you need to cook vegetables with all their energy.
Ayurveda nutrition is based on the five natural elements: earth, water, fire, air and ether. These are related to six flavours present in food: sweet, salty, bitter, spicy, astringent and acid. Chef Xavier Pellicer, with extensive training and experience among the best restaurants in Spain and France, has investigated how to transfer all this knowledge to his vegetable dishes.
You will learn which vegetables correspond to fire, air, etc. You will discover how to preserve vegetables, the energy within the plant and the best techniques to apply for each of them.
In this online course, you will see examples of the root vegetables, fruits, bulbs and flowers that are best known in our garden.
It is an online course designed for chefs or for lovers of cooking who want to discover new techniques applied to the plant-based cuisine.
In this course, the objective is to produce a menu with organic vegetables, using Ayurvedic nutrition and biodynamics and to learn some secrets that we can practice, such as: salsify skins, the conservation of avocados or the handling of an artichoke.
At the end of this course you will be able to:
* Classify the vegetables.
* You will learn to liquidise and preserve spinach chlorophyll.
* You will apply 3 different cooking techniques to an artichoke.
In addition to an extensive recipe book by Xavier Pellicer.
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Course Syllabus
Course Content
Chapter 2 - Introduction to the world of vegetables
Chapter 3: Celery and shallot tarte tatin
Chapter 4 - Root and bulb: Salsify with hazelnut meunier
Chapter 5 - Leaf: Spinach with bouquet
Chapter 6 - Flower: Pickled artichokes
Chapter 7 - Flower: Cauliflower
Chapter 8 - Fruit: Avocado
Chapter 9 - Legumes: Peas with vegetable pil pil
Before you go
To observe the internal energy of vegetables, to preserve them and to cook them while maintaining maximum nutrients and flavours
What you'll learn
In this online course you will learn the different elements of the plant world based on biodynamics.
You will master different techniques that will allow you to preserve vegetables, maintain nutrients, to maximize their use as well as have a first-rate gastronomic experience.
You will discover simple recipes full of flavour and energy.
Who is it for?
For people interested in vegetarian cuisine and who want to learn new techniques as well as Xavier Pellicer’s philosophy and way of working. But also, for all those wanting to learn about and discover cooking with vegetables in an educational and different manner in order to have a healthier diet for ourselves and the planet.
What you’ll need
- Steam oven
- Convection oven
- Molds
- Blender
- Thermomix
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Meet your Instructor
Best Vegetarian Restaurant in the world 2019 (Barcelona, Spain)
Chef by vocation, trained among the best Chefs of French cuisine and where he integrates all his knowledge of organic cooking, biodynamic agriculture and Ayurvedic nutrition.
About Scoolinary
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Frequently Asked Questions
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.
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.
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.
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.
Ratings and Reviews
4.8
Avg. Rating
608 Ratings
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Agota Zima
Amazing course but it's difficult to follow the subtitling
All the courses are super interesting and iformative, but this one - as im interested especially in contemporary vegetarian cuisine -found superb. However because of this amount of new and extra information it is very hard to follow the subtitling. Plus it is a poor one. Many times the words are doubled, there is not the adequate word used for the context. I really miss the english dubbing. So im giving 5 star for course, but please work on a right english translation. Thanks a lot, Agota
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