Small plates are a very important element in today's gastronomy, especially in restaurants with tasting menus.
They offer opportunities for exploration through their ingredients and through the ways they are consumed.
The world of tapas and savory finger foods is as vast as the cuisine of each country is varied.
They are an opportunity to taste local gastronomy and understand traditions in small bites.
By the end of this online course you will be able to:
- prepare elegant and refined tapas
- be inspired by classic recipes and turn them into small bites
- make each small bite an explosion of taste
- play with textures, finishes, and plating to transform them into a gastronomic experience.
This online course covers a large range of techniques to provide you with complete knowledge on the topic. Each recipe is an elaborate process intended to achieve exquisite results.
You will learn how to work with different textures and ingredients: crunchy, fried, filo dough, etc.
You will also learn how to use avant-garde ingredients such as alginate, agar-agar, inulin, and methyl.
In addition to textures, you will be able to create fat-free vegan butters, spherifications, and gelatins.
You will explore each ingredient’s potential with creations you may have never imagined, for example, fake “spaghetti” made from royal sea cucumber, or a spreadable sourdough cream.
One of the star ingredients in this course is the tomato. You will learn how to use it in different ways; you will create several dishes based on this fundamental ingredient.
Who is it for?
This course is aimed at all chefs who seek to reach their diners through small signature plates, which represent a solid concept and demonstrate both tradition and evolution.
What you'll need
- Coin Mold
- Siphon with injection nozzle
- Pastry sleeves
- Pastry cutter
- Silica gel
- KitchenAid or stand mixer
*Equipment recommended for some recipes (though not essential for the course)
The pandemic led him to reinvent himself. His life took a 360-degree turn after the closure of Tickets. That's when he started Mont Bar. Today he is responsible for its menu development and for coordinating the kitchen staff. He was born in Andújar (Jaén), Spain but his family moved to Lloret de Mar in Girona, where he spent his childhood and adolescence. He started in the world of hospitality by way of family tradition. When he was just 12 years old, he was already helping his father and grandmother in a small restaurant located in a tourist area in Catalonia, Spain. Little by little he adopted the chef’s way of life. He held some sporadic jobs in different production areas until he decided to acquire professional training at the Girona School of Hotel and Catering. This led him to do an internship at the Celler de Can Roca. During his time there he managed to become fully involved in the trade, which in turn led to a second internship at Tickets alongside Albert Adrià. Along with Mont Bar, he launched a second project with Iván Castro called Mediamanga, a traditional cuisine bistro in Barcelona. In 2022, he became a finalist for the “Cuiner 2022” award given by La Vanguardia and the Gastronomic Forum Barcelona.Show more
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What are Scoolinary's online courses?
Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, 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.