Finger Food
Gather the whole essence of fine cuisine with these little bites with Ramón Freixa. Every bite with techniques and ingredients that will make your gastronomic limits grow.
Chef en Restaurante Ramón Freixa, 2 Estrellas Michelin, 3 Soles Repsol
Course Content
Course Content
1. Presentation and Recipe Book
Free
2. Bread coca with tomato
3. Sardines in tempura
Free
4. Vermut style olive
5. Bread tile with smoked olive oil
6. Seaweeds bread with olive oil caviar and grilled oyster
7. Ferrero foie + silver foil
8. Chicken skin with shrimps and black pudding
9. Junket with cauliflower, asparagus tip and consommé of burned onions
10. Chicory with cassis + mealy apple
11. Mini apples with peral
12. Coca with Torrejón with ash, almond and rhubarb compote
13. Fresh blue cheese with ravioli of crunchy praline, red cabbage...
14. Conclusions
Before you go
About this Course
Course of miniature cuisine with Ramón Freixa
This online course of miniature cuisine concentrates the experience and professionalism of Ramón Freixa, along with his most personal techniques and tips on his recipes for miniature cuisine that integrate quality and creativity, achieving surprising and delicious results.
The finger food recovers those delicacies, more typical of bar than restaurant, focusing them from the vast perspective that accumulates haute cuisine. But it is also a philosophy that goes far beyond, it is the art of combining the chic and the informal, the gourmet and the practical, the delicate and the fun. They are small bites of avant-garde cuisine where a whole dish is synthesized with all its flavors, concentrated in just one bite.
What's included?
- 1h 30min HD video
- 12 Recipes
- 12 Lessons
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Course Recipes
Meet your Instructor
Ramón Freixa Madrid - 2 Michelin Stars (Madrid, Spain)
Ramón Freixa was born in the 70s. Despite his young age, he already knew intuitively his fate and he joined the Cooking School and Tourism (Escuela de Hostelería y Turismo) of Sant Pol de Mar (Barcelona, Spain)
Small fine cuisine bites full of technique
What you'll learn
In this online course about miniature cuisine or finger food, Ramón Freixa will show you all the details to cook fine cuisine recipes with a small format to win even the most demanding hearts.
Throughout the course, Ramón Freixa will bring you a dozen of his recipes with a finger food format. He will explain all the necessary details to get the maximum precision in your results and, this way, be able to offer a whole world of new experiences in your guests’ dish.
Who is it for?
The course abour Finger Food is thought for foodies, professionals or just cooking lovers willing to learn and discover recipes for little traditional feasts without forgetting the techniques and the knowledge of fine cuisine, which season those dishes with sophistication and plainness at the same time.
What you’ll need
- Kneading machine
- Broiler
- Plastic bags and vacuum packaging machine
- Tray sealer (optional)
- Silicone mat
What our students say
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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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Ratings and Reviews
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Crispy Perfection – A Masterclass in Sardine Tempura
This course was excellent for learning how to prepare Sardine à Tempura in a professional and straightforward way. Chef Ramón Freixa explained every step clearly and precisely. The techniques used resulted in a dish that is both light and incredibly crispy. A fantastic learning experience — highly recommended for anyone passionate about fine cuisine and modern seafood techniques
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Well done.
The recipes were easy to make, clever and worked perfectly.