Recipes by instructor

Course Creative Buttercream Cakes

Homemade Gum Paste

See recipe

Course Creative Buttercream Cakes

White Chocolate Ganache                     (for coating)

See recipe

Course Creative Buttercream Cakes

Brigadeiro Blanco

See recipe

Course Creative Buttercream Cakes

Soft Lemon Fudge

See recipe

Course Creative Buttercream Cakes

Passion Fruit Buttercream

See recipe

Course Creative Buttercream Cakes

American Buttercream 

See recipe

Course Creative Buttercream Cakes

Tangerine Pudding

See recipe

Course Creative Buttercream Cakes

Quatre-quarts Cake

See recipe

Course Gluten-free Breads

Clasic Baguette

See recipe

Course Gluten-free Breads

Loaf Bread

See recipe

Course Gluten-free Breads

Lactal Bread

See recipe

Course Gluten-free Breads

Soft Baguettes

See recipe

Course Gluten-free Breads

Fermented Grains

See recipe

Course Gluten-free Breads

Fermented Grains Flour

See recipe

Course Gluten-free Breads

Sprouted Grain Flour

See recipe

Course Gluten-free Breads

Country Bread

See recipe

Course Gluten-free Breads

Gluten-free Sourdough

See recipe

Course Gluten-free Breads

Fermented Crepes (neutral taste)

See recipe

Course Gluten-free Breads

Rice Arepas

See recipe

Course Gluten-free Breads

Chocolate Hotcakes

See recipe

Course "Snout to Tail" Whole Pig Butchery

Head cheese

See recipe

Course "Snout to Tail" Whole Pig Butchery

American Ham: Brined & Slow Cooked

See recipe

Course "Snout to Tail" Whole Pig Butchery

Bacon: Smoked Pork Belly

See recipe

Course "Snout to Tail" Whole Pig Butchery

Fennel & Garlic Sausage & White Beans

See recipe

Course "Snout to Tail" Whole Pig Butchery

Pork Hock Ragu with Tagliatelle

See recipe

Course "Snout to Tail" Whole Pig Butchery

Grilled Pork Chops

See recipe

Course "Snout to Tail" Whole Pig Butchery

Country pate

See recipe

Course Risottos

Ink, Tiptoes, Herbal Emulsion and Octopus Risotto

See recipe

Course Risottos

Fennel, Lobster and Barnacle Risotto

See recipe

Course Risottos

Creamy Watercress, Iberian Pork Cheeks and Burrata Risotto

See recipe

Course Risottos

Sea Risotto with Citrus, and Capers

See recipe

Course Risottos

Beetroot, Eel and Malt Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Pork cheek, Apple Toffee, Mushroom Foam

See recipe

Course Cooking with Insects and Sustainable Proteins

Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream

See recipe

Course Cooking with Insects and Sustainable Proteins

Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm)

See recipe

Course Cooking with Insects and Sustainable Proteins

Liver and shrimp, shellfish broth, fluorescent veil

See recipe