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

Tony Botella


What's included?

  • 1h 10min  video
  • 11 recipes 
  • 12 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese




Presentation

Recipes of the world using innovative techniques.

After providing you with all the theoretical and practical bases on the sous-vide cooking technique, we bring you this course to travel the world through eleven recipes arising from the fusion between gastronomies. Sous-vide cooking specialist Tony Botella takes you to tapas in Tokyo, France or Peru in the simplest and most hygienic way possible and, in addition, teaches you techniques applicable to Spanish cuisine that will give your dishes an exotic and international touch.

Sous Vide Cuisine Tony Botella
What you'll learn

Sous-vide cuisine and gastronomic fusion

With these lessons we open Tony Botella's recipe book for you to learn the best techniques of sous-vide cooking in fusion mode:

  1. You will learn about the technique called “box vac”: a way to cook ingredients cold (without a bag) without actually cooking them and that will also allow you to colour them without cooking them.

  2. You will become more acquainted with oriental cuisine and learn how to fill a product respecting its original shape, as well as successfully removing complicated ingredients such as rice from the vacuum.

  3. You will master freezing techniques (and special ways of packaging products intended for low temperatures) that will allow you, for example, to enjoy pieces of meat or fish without noticing the fibers.

 

Who is it for?

These online classes are aimed at anyone interested in the technique of sous vide cooking and dishes developed from the gastronomic fusion between cultures. Although, for both professionals and amateurs, it would be advisable to start beforehand in the more generic aspect of sous-vide cooking technique with Tony Botella's introductory course.

Mediterranean Ceviche

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

This Course is included in the Scoolinary Subscription

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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.