Why is Haute Cuisine successful and Education isn’t? Why does Spain has the best Cook in the World (6 restaurants with 3 Michelin stars and 9 with 2) and however, we are situated far behind in the Pisa Report? In this workshop we are thinking about transfering the secrets of Haute Cuisine into the classroom.
Contents:
a) State of the question: creativity and Haute Cuisine
b) Haute Cuisine recipes
c) Stimulation of sensorial channels
d) The strength of the chef/teacher : innovation and surprise
e) Haute Cuisine techniques applied to educative institution and the classroom
Methodology: Creative and practical
Thursday, 12th of november, 16h30 – 18h00
