Spanish Haute Cuisine Techniques
An online course of haute cuisine techniques that characterize Spanish chef Aurelio Morales' gastronomic style and his unmistakeable recipes.
Chef en CEBO, 1 Estrella Michelin, 2 Soles Repsol
Course Content
Course Content
2 - Thick rice with mushrooms
3 - Black Chipi
Free
4 - Anchovies dish
5 - Shrimp
6 - Blowtorch-cooked turbot
7 - Tripe croquette
8 - Liquid fritter of Calçot
Free
9 - Chicken skin with razor shell
10 - Chocolate and peanut
Before you go
Course Recipes
About this Course
Techniques for fine cuisine that make the difference
This online course will conduct you through the numerous techniques of current fine cuisine with 9 signature recipes and more than 30 different preparations which will take you from reinvented traditional cuisine to the most trending and innovative techniques. The contemporary, progressive and free-style cuisine of restaurant CEBO is at your fingertips. The most emblematic recipes of chef Aurelio Morales in a unique course of its kind: the product cuisine. The basic product is the axis of attention in each elaborated recipe. The most recent techniques are used, as well as chef Aurelio Morales’ creativity, to achieve a surprising result. Emulsions, isomalt, alginate baths, textured juices, serums, and tartars -amongst many others- are some of the techniques that you will be able to learn during this online cooking course.
What's included?
- 2h HD video
- 9 Recipes
- 25 Lessons
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Restaurant ‘CEBO’ - 1 Michelin Star (Madrid, Spain)
Aurelio Morales is the chef in charge of restaurant CEBO (1*Michelin) located in the hotel Urban 5*GL of Madrid.
Innovative techniques to create haute cuisine dishes
What you'll learn
Many techniques of fine cuisine that characterise chef Aurelio Morales’ gastronomic style and his unmistakeable recipes. A detailed tour about innovative techniques to cook fish stir-fries, raw and semi-raw food, and salty ice-creams, step by step.
An online course with which you will learn how to cook amazing recipes in a creative way by taking some classic recipes as reference, such as alioli, humus, tartars, pralines, sauces, ice-creams, omelets, tiles, glass bread (pan de cristal), broths, etc. You will use the most trending techniques and products like fry glue, osmosis, airs and emulsifers, free airbag, sucro, isomalt, lyos… All this being explained step by step during online classes by the well-known chef Aurelio Morales.
Who is it for?
This cooking course is thought to teach either enthusiast foodies or gastronomic professionals so that they can develop innovative techniques in their recipes by respecting the total taste of each product and, this way, surprise any eater with its shape and texture. A course with which the lover of local products will find new ways of interpreting them and new combinations of taste, thus captivating any palate.
What you’ll need
- Pacojet
- Slicers
- Vacuum packaging machine
- Turmix (whisk)
- Siphons
- Thermomix
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
4.6
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Judy Keegan
Modern Alchemy: Aurelio Morales’ Culinary Experiments
A daring, technique-driven course that dives into modern gastronomy—think salty ice creams, osmosis, emulsifiers, and glass bread. Perfect for chefs craving innovation and precision, guided by Morales’ unmistakable style. Bold, technical, and inspiring.
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Very interesting
Everything perfectly explained