Vegetarian Fine Cuisine
Learn to cook vegetables from a different perspective to make them always delicious.
Propietario y chef en El Invernadero, 1 Estrella Michelin, 2 Soles Repsol, Premio Nacional de Gastronomía 2016 (Gastronomía Saludable-Personalidad), Mejor Restaurante de vegetales (Green Guide) 2024.
Course Content
Course Content
2 - Introduction
3 - Kimchi - Kimchee
4 - Beetroot tartar
5 - Hot and sour chards soup
6 - Saute cucumbers
Free
7 - Cous cous with cruciferous
8 - Asparagus with chia caviar
9 - White asparagus with codium
10 - Aloe vera in tempura
11 - Melon with espirulina seaweed
Before you go
About this Course
Discover a new world of techniques and vegetables recipes with Rodrigo de la Calle
In this online course you will learn to exalt and give value to this succulent, suggestive and healthy delicacy: “vegetables”, thanks to techniques and knowledge that will expand your repertoire of flavors and techniques by the hand of Rodrigo de la Calle.
The chef of reference of the moment in cooking with vegetables is undoubtedly Rodrigo de la Calle. Currently, great international chefs ask for his advice, because in addition to being an excellent cook, he is a researcher and creator of the “Gastrobotanica” concept and is at the forefront of the vegetable vanguard.
This course will make you see and treat vegetables in a different way by using innovative, sophisticated techniques.
What's included?
- 2h HD video
- 9 Recipes
- 12 Lessons
- Recipe book
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Course Recipes
Meet your Instructor
Owner and chef at El Invernadero, 1 Michelin Star, National Gastronomy Award 2016 (Healthy Gastronomy-Personality), Best Vegetable Restaurant (Green Guide) 2024.
Rodrigo de la Calle's creations are a perfect mixture of excellence, good taste, nutritious awareness and the respect towards nature.
Rodrigo de la Calle's philosophy, techniques and recipes
What you'll learn
In this online course, chef Rodrigo de la Calle, with 1* Michelin, will show you his love for vegetables, their attributes and how to cook them with proficiency. He will teach you and explain the multiple knacks to make vegetables dishes more tasty and nourishing. You will learn techniques to ferment, you will achieve the precise cooking time to get valued crunchy vegetables, and you will discover how to season your dishes with Asian touches. You will get to elaborate sophisticated, healthy dishes with this vegetables course.
Who is it for?
This online course is thought for gastronomic professionals willing to make the most of vegetables, foodies in love with gastronomy, vegetarians and even vegans. It is for everybody who wants to highlight the value of vegetables and learn to cook them in an original way. You will take back traditional ingredients and add new elaborations and products to create delicious, healthy recipes.
What you’ll need
- Thermometer
- Peeler
- Ice-cream spoon
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
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.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
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Kathleen Kulman
Recipe review Asparagus with Chia Caviar
The asparagus with chia caviar sounds interesting. The presentation doesn't give a sanitary way to pick it up and eat it. This is confusing to the guest. It's unclear if this is for one person when presented on the cheeseboard. Asparagus blanched in seaweed water with raspberry halves, chia hydrated in vegetable stock served with a drizzle of olive oil. presentation needs be picked up/given spoon.
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Very Interesting
Very interesting . Rodrigo has definitely pushed the envelope on vegetarian cuisine , and his interesting yet unusual choices make for interesting viewing and learning . Thank you very much