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

Tony Botella


What's included?

  • 1h 30 min of HD video
  • 10 recipes
  • 18 lessons
  • Recipe book
  • Course certificate

EnglishEnglish, Spanish, Italian, French, German, Portuguese.


Watch Intro Video
Presentation

Use sous vide cooking technique in a different way... without cooking!

Say goodbye to burns. Can you imagine boiling below 100°C? Making sauces that bubble vivaciously at room temperature? Sous vide makes it possible. Discover endless possibilities with the application of this technique.

Learn to use compression to achieve perfect looking preparations. You'll see how easy it is, as Tony Botella says, "it's a silly technique with intelligent results".

Upon completion of this online course you will be able to: 

- carry out cold boils

- flavor foods in brines and syrups

- use low pressure to modify textures

- make raw and cooked compressions

- use different tools inside the vacuum machine (such as a boxvac or the presentation plate itself)

sous vide without heat

Course curriculum

What you'll learn

Boil below 100°C, and learn to use the vacuum machine without the typical bags

Use cold boiling to flavor raw foods such as fruits, vegetables, and even breads. Prepare a very flavorful tomato tartare, and a scallop tartare accompanied with apple and roe. 

You will be impressed with the crudités which offer a mix of 12 flavors perfectly combined in a single dish.

Surprise yourself with a snapper dish inspired by Peruvian sashimi and ceviche, but conceptualized differently. Use the cold boil technique to prepare fish quickly, and give it a touch of fusion with a pine nut and salmorrejo vinaigrette.

Use compressions to make the most of your creativity. Prepare smoked salmon millefeuille style, with a picadillo of cheese, anchovy butter and nori seaweed. Another option is the truffle sandwich made with sliced bread and finished with a blast of heat in the oven. Or you can also go straight to dessert with pears in wine with raclette cheese and ‘miel de caña’ vinaigrette.

Who is it for?

This online course is intended for everyone, especially the most curious in the kitchen. It is for both experienced professionals and those just starting out in the world of cooking. Anyone can cook, and the sous vide technique allows for a professional finish with very simple steps.

What you'll need

  • Vacuum machine
  • Boxvac (different sizes)
  • Vacuum cooking bags
  • Oven
  • Turmix or hand blender
  • Pastry cutters
  • Teflon frying pan
  • Square mold (without base)
  • Cling film
sous vide without heat

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.

This Course is included in the Scoolinary Subscription

What are you waiting for?

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

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 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.

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