Technical specialisation has become one of the great levers of growth for the kitchen, patisserie and bar. On the 7th of March, Pedro Rodríguez Postres will hold a new edition of the course “The World of Gelatines” in Los Realejos , a training course aimed at those who wish to master the use of gelling agents and understand their role in contemporary cuisine and mixology.
The call is open to both working professionals and advanced amateurs, and no previous experience is necessary.
Understanding texture through technique
The programme will cover traditional and modern ingredients such as gelatine, agar, iota and Gracila gel. Throughout the session, properties, activation temperatures, resistance to alcohol or acidity and behaviour in different production processes will be studied.
Beyond the recipe, the aim is for each participant to incorporate the fundamentals that will allow them to gain creative autonomy and confidence in the design of new creations.
Format of the day
The activity will be held at the training centre’s bakery from 10:00 to 12:00. The registration fee is 65 euros, including materials and a certificate of attendance.
The number of participants is limited, so places will be allocated on a first-come, first-served basis.
Registration and contact
Those interested can apply for participation through the following channels provided by the organisation:
info@pedrorodriguezpostres.com
formacion@pedrorodriguezpostres.com
Obrador de Pedro Rodríguez Desserts
Calle La Longuera, 84
38418 Los Realejos, Tenerife
This proposal is part of the growing offer of training that seeks to raise the technical level of the gastronomic sector of the archipelago, favouring the permanent updating of knowledge.
