Masterclass: Appetizer, vacuum, low temperature

Gourmet aperitif, a gastronomic reality that is becoming increasingly popular in the world of catering, between preservation techniques and product design. The course is suitable for every type of restaurant, from bars to banquets to high catering. The rules will be explained to compose the dish correctly, from the organization of work to preparation, through storage, service and tasting at the tip of your fingers. Focus on: Cold storage, design and management techniques. How to optimize buffets, new proposals for gourmet aperitifs. Objective: expanding and adapting own offer to the events sector.