Starches, jellies, gums, emulsifiers, and others. Cooking texturizers are ingredients that are used to modify the texture of food, either to make it thicker, creamier, softer, or crunchy.
Being familiar with the flora around us is a highly valued skill in the kitchen, especially when this knowledge is accompanied by a good application technique. It is not just about identifying each plant or mushroom, but also knowing how they best match a specific preparation of a dish. For instance, knowing the properties of a certain fungus can provide a larger control over the shape, texture or aroma we want to create. Evarist March, biologist and adviser to top-tier restaurants such as El Celler de Can Roca, is a specialist in identifying wild flora and edible fungi and a professor in our master’s.
If we want to manage a sustainable business it is essential to get the most out of the raw ingredients we will work with. This is one of the classes that our students will have with Irene Flores, a research chef who has worked in R&D at elBulliFoundation and El Celler de Can Roca, and a former student of EUHT StPOL. The point of these sessions is to approach aspects such as meal planning, composting, recycling and smart bulk-buying.
At EUHT StPOL we are also hosting master classes from top haute-cuisine stars such as Oriol Castro, chef of Disfrutar** restaurant in Barcelona; Ramón Perisé, chef at the Mugaritz** restaurant in San Sebastián; or Michelle Greenwald, marketing executive and innovation consultant with experience in large food international companies such as Pepsico, Nestlé or Disney.
Every year we host at least 7 master classes by chefs managing Michelin-starred restaurants or being top-culinary experts at a national and international level. Here you can check the list of our regular collaborators.