SCHEDULE OF COURSES AND WORKSHOPS
FEBRUARY AND MARCH IN ICTC
"CULINARY INSTITUTE AND CARIBBEAN TOURISM"
FEBRUARY
CHEF DI MARIA FERNANDA Giacobbe
Interactive Course "Working with chocolate and pralines" Cost
Bs 500.00 Friday 4 (9 am. To 1 pm.) O Saturday, 5 (10 am. 2 pm)
- Parchite-White Chocolate Ganache Parchita
- PALLET OF GOLD - Ganache
BITTER COFFEE - COFFEE - SOFT PRALINE SPARKS
SOLUBLE COFFEE - ORANGE VODKA - FILLING BASED COVERAGE bittersweet chocolate, candied orange MASH VODKA
- PEANUT PRALINE
Conference "A way of doing business, the family business "
Saturday
5 (6 pm. to 8 pm.) Cost 150.00 Bs
It demystify the belief in the need for major economic investments, and welcome to rely on force work, faith and unity within the family.
development of concepts such as humanism
through specialization
Welfare through a profitable profession
Creativity through a flexible structure.
goal structure
Arm business that serves the family, a way of working
to live with it and achieve happiness, to cover our needs
dreams, as we develop spiritually and professionally
.
ALONSO NUNEZ CHEF
cooking workshop "Big flavors in small format" Cost Bs
Sunday
300.00 6 (10 am. 2 pm) or Monday 7 (9 am. To 1 pm) Big
Venezuelan flavors in Small Format:
The aim of this course is to explore, from the always inspiring Venezuelan seasoning, the possibilities of so-called "last meals" as used in the celebrations today: real restaurant menus served on a limited scale during the informality of a cocktail. Cappuccino Pumpkin
Micro Tequeño
Pelao Guyanese with Clarified Broth Baked Mini Black
in Malagueta with mashed banana and vanilla cream Majarete
The
CHEF HECTOR ROMERO
Interactive Course "Techniques for Sushi and Sashimi" Cost Bs 500, 00
Juevez 10 (9 am. to 1 pm) or Saturday 12 (10 am. to 2pm)
SUSHI RICE RECIPE
- CUCUMBER ROLL - ROLL OF SALMON - Futo Maki
CONE CALIFORNIA - Niguiri TUNA - Niguiri SNOOK - Shitake Niguiri TAMAGO Niguiri
- Niguiri SALMON - SHRIMP Niguiri - SASHIMI
TAMAGO RECIPES ATTACHED - DASHI
SUMIT CHEF ESTÉVEZ
15 hours
intensive interactive workshop "Basic techniques and bases of cuisine:
Plants, birds, fish and meat" Cost Bs 1000.00
Wednesday 16 to Friday 18 (9 am. To 2 pm. each day) CHEF
MA. ELISA RÖMER
cooking workshop: "Venezuelan Desserts and Sweets" Cost Bs
300.00
Tuesday 22 (9 am. To 1 pm.) Or Thursday 24 (9 am. To 1 pm.)
Bienmesabe MENU - Black on shirt - cake pan - Quesillo coffee - Food of pineapple - cassava fritters
MARCH
CHEF HECTOR ROMERO
INTERACTIVE COURSE "Hot Japanese Cuisine" Cost Bs
500.00
Thursday 3 (9 am. To 1 pm.) Or Saturday, 5 (10 am. To 2 pm.)
MENU JAPAN II
- Yaki Soba with Shrimp and
Bonito Flakes - Vegetable Tempura
-
Miso Soup - Pork Donburi
-
Wakame Seaweed Salad - Oniguiri
CHEF BAKER HENRIQUE RAMÍREZ
Bakery Interactive Course: "sweet and savory breads" Cost Bs
Friday
500.00 11 (9 am. to 1 pm.) or Saturday 12 (10 am. To 2 pm.)
-
Savory Bread - Bread Candy: Tunjitas or Pinitos
CHEF SUMIT ESTÉVEZ
Interactive Course: Grilled
Kitchen Fittings - Techniques - Marinades, Sauces - BBQ Cost
400.00 Bs
Thursday 17 (9 am. to 1 pm.) or Saturday 19 (2 pm. to 6 pm.)
ANA CHEF BETHLEHEM Myerston
cooking workshop with their signature dishes 300.00 Bs cost
Friday 25 (9 am. to 1 pm.) or Saturday 26 (10 am. To 2 pm.)
RESERVE SPACE:
- First notice by mail ictcmargarita@gmail.com their intention to participate, SPECIFYING THE WORKSHOP OR COURSE TO WHICH YOU WANT TO JOIN and you reserve your spot.
- They then send the data to the bank deposit to secure your place
SPACE IS LIMITED: Once the deposit payment or transfer, you must send by this way, the data on it, after receiving the deposit and secured the quota, will be sent recipes for you to print and Course carry on with pen or pencil to take notes
Each of these workshops or courses, has two dates to choose, but all is 1 day (4 hours), only the basic techniques Estévez Sumito
lasts 3 days CULINARY INSTITUTE
and CARIBBEAN TOURISM-ICTC -
ICTC: 0295-242.06.80
Cel: Final Calle
0412-303.44.00 Larez, La Asunción, Margarita
Edo. Nueva Esparta - Venezuela
ictcmargarita@gmail.com
sylviasacchettoni@gmail.com
www.sumitoestevez.com
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