TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella


What's included?

  • 2h 10m HD video
  • 5 recipes 
  • 24 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese




Presentation

Sous-vide cooking is here to make home cooking more practical.

The sous-vide cooking technique is especially popular in professional kitchens; however, it’s also very practical to use at home. Discover the great options you can achieve by mastering a simple technique that will enhance the quality of your ingredients.

In this course, you will learn everything you need to know about sous-vide cooking. We start by going over basic concepts, advantages and methodology. We will also cover hygiene and safety.

For the practical part, we have designed a five-course tasting menu based on the sous-vide cooking technique. You will learn about the techniques for each type of product, achieving extraordinary flavours and textures.

In short, complex cuisine prepared in a very simple way.

Course curriculum

What you'll learn

Quality, excellence and practicality in all your homemade preparations with a technique that’s easy to use at home.

In this online course about sous-vide cooking techniques for home use, you will learn about the work methodology: the necessary equipment with household machines as shown by Tony Botella, the steps to follow, the exact temperatures with a temperature-controlled thermostat for each recipe, the cooking times and more tricks from this master of sous-vide cooking.  

Tony Botella will prepare a hot appetiser, a cold appetiser, a starter, a fish dish, a meat dish and a dessert. Each recipe has additional steps that will enrich the result. With this course, you will learn how to plan your recipes so that on the last day or when serving everything will be easier.

You will see how versatile this cooking method is for various classic recipes with a fantastic result to surprise your guests and diners in your restaurant.  

You will also learn about packaging and cooking, basic techniques such as de-boning, caramelising and sauce making as well as a brief introduction to health and safety.

Who is it for?

This course is aimed at all those amateurs who want to enter the exciting world of sous-vide cooking, especially those who are looking for surprising preparations using a very practical technique.

It’s also an ideal course for those who are starting their professional training and are looking to learn about this innovative cooking technique.

Necessary Materials

Equipment or materials recommended in some recipes (not essential for the course):

  • Vacuum packing machine
  • Cooking bags
  • Mixed oven and/or thermocirculating bath
  • Temperature control unit or inverted bain-marie
  • Labelling machine or marker pen

Instructor

TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

In 2001, Tony Botella founded TBTC, ‘Tony Botella Taller de Cuina’ (Cooking Workshop), a gastronomic space dedicated to consulting, with special attention paid to the technique of sous vide cooking. In 2005 the workshop became the first sous vide cooking school for professionals. He also teaches classes at the Basque Culinary Center, lectures at the University of Barcelona, and has provided his services to the most prestigious hospitality schools in Central America. Tony Botella has been researching, analyzing and developing sous vide cooking technique for more than 15 years, and most importantly, knows how to explain it clearly and safely. He has participated in Spanish gastronomic summits such as Madrid Fusión, The Best of Gastronomy in San Sebastián, Andalusia and Gerona; as well as international summits in Mexico, Colombia and Brazil. He is currently an advisor to various food service industry groups and a collaborating chef with sous vide dedicated or related brands, such as Orved, Memmert and Josper. Tony Botella began his professional career at the age of 21, in Alt Emporda, Gerona, as a stagier at the Michelin starred Restaurant La Llar. In the early 1990’s, he moved to Barcelona where he spent a decade working as Chef of the R&D Department at Grupo Paradís.

About Scoolinary

This is what Scoolinary Courses are like

  • Learn at your own pace. Enjoy learning from home. Set your own schedule.

  • Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.

  • Professionally produced courses. We select the best instructors and a professional team produces the course with them.

  • Online Community. Learn from others and share what you learn.

  • Certificate. Demonstrate your course completion with a Scoolinary Certificate

What are you waiting for?

Take your cooking skills to the next level. Learn from anywhere at your own pace.

This Course is included in the Scoolinary Subscription

Frequently Asked Questions

  • 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 video lessons and downloadable recipes.

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

    The courses are 100% online, they 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.