In this course, you will learn everything needed to get the most out of your charcoal oven.

Controlling the charcoal in a Sunday barbecue with friends is easy—anyone can do it. However, managing charcoal in a professional kitchen is a bit more complex, especially if you want to go beyond simple grilling and explore all the cooking techniques a charcoal oven offers. This includes preparing foods with two-stage cooking, rice dishes, smoked items, stews, broths, and more.

In this course, we will cover:

• How to manage the heat within a charcoal oven: charcoal, ignition, air control, and everything needed for daily use.
• How to create and control the grilled and smoky flavors that foods acquire. Grilling and smoking are NOT THE SAME but they can be combined to elevate your dishes to a whole new level.
• Understanding the specific characteristics for each type of cooking: meats, fish, vegetables, desserts, rice dishes, slow cooking, and more.
• Understanding the possible combinations with other cooking techniques. Which combinations, how to use them, and why.
• See, test, and “taste” the most interesting accessories and cooking materials for a charcoal oven.

This mill is another of the revolutions that have come to kitchens in recent years.

It allows us to make pumpkin or seafood cream without loss, everything is so crushed that it is unnoticeable on the palate.

In this course we will see how to use it, maintain it and the most interesting creations you can do with it.

These pieces of equipment are very useful for standardizing everything we cook in a paella pan (let everyone call it whatever they want).

In this course we will help you create your cooking processes and all the details to take into account.

We will also talk about its connectivity options so that you have everything within reach of the screen.

This equipment helps us a lot to standardize processes, but until we get there, we have to test and know their little secrets.
There are also several cooking techniques that we can carry out and each one has its own characteristics. 

With this training we will shorten the entire trial and error process, familiarizing the staff with the equipment and helping you design your cooking processes. 

Heat maintainers, hot tables or cabinets have always existed, but this technology goes one step further, allowing cooked meals to be preserved for days at the temperature at which they are going to be served.

Discover everything you need about this equipment and the work methodologies it allows.  

Do you know how many items on your menu you could be preparing in your combi oven?

This course is designed to help you get the most out of your oven.

How to save time, reduce waste, and conserve energy in nearly all cooking processes.

All applicable cooking techniques and their requirements: boiling, roasting, searing, sautéing, regenerating, dehydrating, etc.

Programming to standardize quality and make the most of every minute of the day.
Proper use of the probe: how to control cooking according to the food and its desired doneness.

What types of cooking can be done overnight and why they result in energy savings.

How and which products we can combine in a single cooking process to save time and energy.

Connectivity: alerts, programs, and remote daily control.

Care, maintenance, and recommendations for a long lifespan.

Vacuum sealing is not just about closing the lid and waiting for the bag to seal.

In this course, you will learn everything your equipment has to offer. Discover how to vacuum seal different types of food and explore other uses such as infusion and compacting.

Of course, we will also cover the most important aspects of keeping the vacuum sealer in optimal condition.

Using the blast chiller in continuous mode and constantly loading items is an option, but ideally, you should understand how to distinguish between the different cycles and operating modes.

In this course we will see which cycles to use in each occasion,  how to program our own processes, maintenance keys and above all, the practical applications they allow us.

These rapid ovens are wonderful for streamlining à la carte or cafeteria services. 

It is important to know the products and preparations that work best, those you should avoid and those you could incorporate.

In this course we will design the necessary cooking process for each reference that you want to cook, leaving it programmed and ready to serve from that same day.