It's never too late to learn ... cooking. To this phrase we should add "where you want and how you want." Because the way of acquiring knowledge has changed, also in the gastronomic field. The

online platforms

have become a useful learning tool. Something that was immediately captured by two young entrepreneurs,

Kiko Arias

(25 years old) and

Nacho Carrera

(27 years old), who just two years ago launched

Talent Class

, a project to teach gastronomy anytime, anywhere.

"We decided to assemble a

winning team

to create the best platform together with great gastronomy professionals, directors, audiovisual producers and leaders of technology companies," explains Nacho Carrera.

And to that "winning team"

five names of bells

have just been added

: Carme Ruscalleda, Albert Adrià, Eduard Xatruch, Oriol Castro and Mateu Casaña, the last three, souls of the restaurant Enjoy.

Broad beans and peas, recipe by Carme Ruscalleda.

Carme Ruscalleda

is the great lady of Catalan and Spanish cuisine and her long and renowned career in the kitchen testifies to this. She was the

first woman to get three

Michelin

stars

-Sant Pau, (Sant Pol de Mar, Barcelona) - and the cook who

has harvested the

most

red

macarons

throughout her career, seven. And with that knowledge on his back, he brings to this online school his passion for local

products

, seasonal raw materials and his

healthy cuisine

. Because if this self-taught chef is interested in something, it is that her cuisine, in

addition to being rich, tasty and unique, is healthy

.

That is the common thread of the recipes taught in this school on the Internet: from some beans and peas to the Catalan to the boneless and truffled poularde.

"Remember, a

recipe is still a score

that you interpret," he explains in the presentation video.

Albert Adrià filters a cocktail.

The name of the chef and pastry chef

Albert Adrià

is forever linked to

elBulli

, not in vain there, together with his brother Ferran, he developed a large part of his professional career, whose task was to

search for techniques and concepts

applicable to the iconic Cala Montjoi dining room. In 2008 he left elBulli to take another path. A path that until a few days ago it has been doing with

elBarri

, a restaurant group that has just dissolved as a result of the pandemic, and that allowed it to have two restaurants among the best in the world (

Tíckets and Enigma

, in positions 20 and 82, respectively from

The World's 50 Best Restaurants list

and a Michelin star each).

Creative and even provocative chef "but with sense and always with respect for the diner," says Adrià, he makes everything from cocktails to dishes such as

crayfish tartare, crunchy seaweed with quinoa

, squid in handkerchiefs with Iberian bacon or tomato raf Two colors.

One of the dishes that Albert Adrià has prepared for his master classes.

In 2014,

Eduard Xatruch, Oriol Castro and Mateu Casaña

, three chefs who came from the elBulli universe, opened Enjoy in Barcelona, ​​a kitchen space where gastronomy and constant research go hand in hand. The restaurant immediately became a success - critically and publicly - in less than four years it achieved two Michelin stars and today it is

number 9 on

The World's 50 Best Restaurants list

. Creativity and common sense is what defines them and also what they convey in their interventions in Talent Class. Thus, they show

imaginative and complex

preparations

, such as the crispy egg yolk with mushroom jelly or the multispherical corn on the cob, and other simpler ones, such as the truffle fried egg.

From left

to right: Oriol Castro, Mateu Casañas and Eduard Xatruch, in the middle of the class.

How does this platform work where you learn theory and practice and which is aimed at both professionals and amateurs?

The methodology is based on

online and live courses

.

It is structured in two modules.

The first, the basic one, offers the so-called

master courses

: 15-minute recorded classes - which can be accessed at any time - taught by different chefs, who teach how to prepare some of their most famous recipes.

The second, the premium, which adds to the basic

practical classes

- where the student will cook with the chefs live (through the Zoom application) - and

weekly mentoring

, also live via Zoom, lasting one hour with a first part in which the cook develops the theory and in the second he interacts with the student.

Price: 124.80 euros per year (Basic Plan Talent Class) and 148.68 euros per year (Premium Plan Talent Class).

More information: info@talent-class.com and on the phone: 641 37 46 71.

Multispherical corn cob, from the chefs of Enjoy.

According to the criteria of The Trust Project

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