(600)

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.

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.

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Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Bread coca with tomato
Chapter 3 - Sardines in tempura
Chapter 4 - Vermut style olive
Chapter 5 - Bread tile with smoked olive oil
Chapter 6 - Seaweeds bread with olive oil caviar and grilled oyster
Chapter 7 - Ferrero foie + silver foil
Chapter 8 - Chicken skin with shrimps and black pudding
Chapter 9 - Junket with cauliflower, asparagus tip and consommé of burned onions
Chapter 10 - Chicory with cassis + mealy apple
Chapter 11 - Mini apples with peral
Chapter 12 - Coca with Torrejón with ash, almond and rhubarb compote
Chapter 13 - Fresh blue cheese with ravioli of crunchy praline, red cabbage...
Chapter 14 - Conclusions
Before you go

What you'll learn

Small fine cuisine bites full of technique

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
Finger Foodcarousel3
Well done.

The recipes were easy to make, clever and worked perfectly.

Ayhan Dzhemalov
Very Interesting - excellent

Very well explained and demonstrated, and ideas of how to develop some more ideas.

Jen Dean
Very good

Very good

Prodan Bonev
Very good short course

Concise, simple and professional.

Goran Gašparovski
vermouth olive

all ok

beedassee sharvin kumar
tomato bread

srinivasan Gopalsamy

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)

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 30min HD video
  • 12 Recipes
  • 12 Lessons
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Medium

Ratings and Reviews

4.4
Avg. Rating
600 Ratings
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What's your experience? We'd love to know!
Nikolas Tsafos
Posted 3 months ago
Great job

Great job

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Michal
Posted 5 months ago
Nice ideas

Nice ideas, but the recipes missed some kind of finishing touch.

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juricakardum
Posted 7 months ago
Great

Thank you for your advice and presentation.

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Sabrina Martínez Hernández
Posted 7 months ago
Dynamic and well explained

Chef is great and explains very well. He gives good ideas for you to play at home even with different ingredients.

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Koen Notebaert
Posted 8 months ago
That sometimes you don't need to make it complicated

Very nice tapa's some very easy to make.

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Goran Gašparovski
Posted 8 months ago
Very good short course

Concise, simple and professional.

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Maksym Losyev
Posted 9 months ago
Origin of food

Personally I do enjoy his teaching style very approachable and straightforward . Enjoying the course.

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vedant newatia
Posted 10 months ago
Great

Great

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Agustin Pacheco
Posted 11 months ago
super nice ideas

great course

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Jen Dean
Posted 11 months ago
Very Interesting - excellent

Very well explained and demonstrated, and ideas of how to develop some more ideas.

×
Preview Image
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