Advanced Techniques with Vegetables
Discover a bold vegetable-forward approach rooted in technique, sensitivity, and creative freedom — guided by Chef Nino Redruello.
Chef de Fismuler. Cuarta generación de “Familia La Ancha”. (Madrid, España)
Course Content
Course Content
2 - Introduction to Nino Redruello's cooking style
3 - Potato and Sea Bass Salad
Free
4 - Braised endives with duck and codium algae
5 - Smoked and sautéed fresh spinach with purple garlic and hake cheeks
6 - Baby leeks and smoked eel beurre blanc
7 - Sautéed green beans with potato, garlic and zorrilla ham
8 - Thai kalamansi curry, braised carrots, grapefruit
9 - Celeriac Wellington
Course Recipes
About this Course
Learn how to transform vegetables into fine dining dishes using refined and imaginative techniques.
Can leeks, carrots, or green beans truly surprise your clients? In this online course, Chef Nino Redruello—renowned for his inventive and respectful approach to ingredients—invites you to see vegetables in a whole new light. You’ll learn to craft complex, flavorful, and elegant dishes where vegetables take center stage.
From Carrot Curry with Kalamansi, to Celeriac Wellington, you’ll discover how to combine techniques like pan-roasting, salt-crusting, pickling, and grilling to create high-impact dishes. With refined preparations and contemporary plating, Nino shares his creative process and we will see how he elevates vegetables to the level of haute cuisine.
By the end of this online course, you’ll be able to:
- Explore new ways to work with and present vegetables at a fine-dining level
- Impress your guests with sophisticated, vegetable-centered dishes
- Apply techniques like steaming, pickling, and smoking
- Incorporate animal proteins subtly within vegetable-driven recipes
What's included?
- 2h 05 min of HD video (32 lessons)
- 7 recipes
- Recipe book
- 8 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Head Chef at Fismuler. Fourth generation of the La Ancha family of restaurateurs. (Madrid, Spain)
An innovative chef who transforms vegetables into the stars of fine-dining, with technique, creativity, and deep respect for the ingredient.
Vegetables with technique, concept, and flavor—a cuisine that breaks all expectations.
What you'll learn
This course will teach you to see vegetables as versatile ingredients capable of anchoring high-end culinary creations.
You’ll explore how creativity transforms humble vegetables into gourmet dishes. Every recipe is an opportunity to surprise, to play with textures, and bring out the very best of each plant-based ingredient.
- Potato and Seabass Salad – A refined version with salt-baked seabass, pickled spring onions, and pil-pil sauce.
- Braised Endives with Duck and Codium Seaweed – A combination of braising and low-temperature cooking with a touch of the sea.
- Smoked Spinach with Garlic and Hake Cheeks – Earth and sea in harmony, featuring a velouté with hints of garlic and pear.
- Young Leeks with Eel Beurre Blanc – Oven-roasted leeks and a smoky, buttery sauce balancing intensity and subtlety.
- Green Beans with Garlic, Potato, and Ham – A fresh take on a classic using precise techniques and modern plating.
- Carrot Curry – Thai-inspired flavors with steamed carrots, sweet potato puree, and bright citrus notes.
- Celeriac Wellington – A vegetable-forward twist on a British classic, featuring mushroom duxelles and a rich, creamy sauce.
In addition to the recipes, you’ll learn a variety of techniques that can be used on many occasions.
Techniques you’ll learn include:
- Blanching vegetables
- Braising with stock and butter
- Steaming vegetables precisely
- How to bake fish in a salt-crust
- Cold emulsions
- Pickling
- How to grill vegetables
- How to prepare a Velouté
- How to cook proteins sous-vide
- How to prepare Mushroom Duxelles
- How to gratin vegetables
- How to make a Beurre Blanc with smoked protein
- How to assemble and bake a vegetable Wellington
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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