Culinary Course

One of the best decisions I made in my life was to attend the Gastronomy course at a very renowned university in São Paulo. 
I used to work as an Information Technology executive and, despite the heavy workload, I went to college with a new lease of life.

The classes were very interesting and fun, although tiring. I always joke that I would never have finished the course because I really enjoyed it.
When people asked me if the course really taught, the answer I gave, and still give, is that it all depends on each person’s interest.
I learned a LOT. When I counted it up later, I discovered that we had made just over 700 recipes of all kinds.

We also learned a lot about enology, cooking techniques, food safety, restaurant management, catering, etc.

Another thing that really enriched me was having taken part in events with renowned chefs such as Chef Daniel Boulud, Chef Mark Samuelsson, as well as Aregala events and many others. These experiences were wonderful.

So I’ve always wanted to teach people who don’t know anything about techniques, or who know very little, so that they can apply them in their everyday cooking and get a more interesting result. Eating well is always good.

What’s more, the pleasure of cooking with someone you love, in my case my wonderful wife, is priceless.

My dream

After a dream that had been shelved for many years, I’m bringing the realization of this dream to this blog.
Of course, a theoretical course will never replace practice, but let’s take it one step at a time.
The important thing is to start and life will take care of the rest.

In this course I intend to cover the following:

1. Introduction to Gastronomy and the History of Cooking: An overview of the evolution of cooking and the cultural importance of food.
2. Basic Cooking Skills: Cutting techniques, cooking methods, preparing bases such as stocks and broths, and the importance of mise en place.
3. Hygiene and Food Safety: Personal hygiene standards, food handling, preventing contamination and introduction to good manufacturing practices.
4. Kitchen Equipment and Utensils: Knowledge and handling of the main equipment and utensils used in the professional kitchen.
5. Nutrition and Dietetics: Understanding of nutrients, preparation of balanced menus and adaptations for dietary restrictions and special diets.
6. Garde Manger: Techniques for preparing salads, pâtés, terrines, mousses and other cold dishes.
7. Boulangerie (Bakery): Fundamentals of bread, fermentation techniques, types of flour and international breads.
8. Pâtisserie: Basic confectionery techniques, doughs, creams and decorating sweets.
9. Breakfast and Brunch: Preparation of typical breakfast and brunch items, including eggs, pancakes, waffles and side dishes.
10. Vegetable Cooking: Techniques for preparing, preserving and presenting vegetarian and vegan dishes.
11. Meat and Poultry Cooking: Techniques for marinating, cooking and presenting meat and poultry dishes.
12. Fish and Seafood: Techniques for cleaning, preparing and preserving fish and seafood.
13. Brazilian Cuisine: Study of the different regions of Brazil and their respective cuisines, typical ingredients and traditional dishes.
14. European cuisine: Introduction to the main cuisines of Europe, their techniques, ingredients and iconic dishes.
15. Asian cuisine: Basics of the cuisines of countries such as China, Japan, Korea, India and Thailand.
16. Oenology and Mixology (Drinks Specialist): Fundamentals of wine, spirits, cocktail making and pairing drinks with food.
17. Buffet and Banquet Services: Planning, organizing and executing events, with a focus on setting up and serving buffets.
18. Food and Beverage Management: Notions of costs, pricing, stock control and menu management.
19. Room Service and Hospitality: Customer service techniques, table setting and etiquette.
20. Entrepreneurship and Innovation in Gastronomy: How to start your own business, innovation in food and trends in the sector.
21. Sustainable Practices in Gastronomy: Sustainability, zero-waste cooking and conscious use of resources.

It’s a first idea. But remember that it’s a living course and changes can happen, always seeking the best for you.

I’ll be adding articles and recipes little by little and I’m counting on you to accompany me on this adventure.
And we’ll redirect the course according to the experience we gain and the needs that arise.

Feedback is always welcome.

Come on, the fire is lit and the casseroles are waiting for us!!!