Come to our 3-days-training in macrobiotic cooking,
Tuesday 27th, Wednesday 28th and Thursday 29th, March 2018, from 9.30 am to 5.00 pm, about:
“DELICIOUS MACROBIOTIC DISHES IN THE CONTEXT OF A RESTAURANT SERVING 30 TO 50 PEOPLE“
We are pleased to welcome a macrobiotic Chef : Marco Fonseca.
Marco studied macrobiotics at the Macrobiotic Institute of Portugal (IMP) in Lisbon and worked with the head of the Kushi Institute in Japan and a team of cooks at the “Sha Wellness Clinic Spa” in Alicante.
Marco collaborates with the IMP for training in cooking and events, and works at the same time in the restaurant “5 Sabores” in Lisbon.
He also collaborates with several schools of natural cooking and is a trainer in several countries. He develops menus and gives professional cooking classes.
Our goal is to provide you with know–how and techniques to improve the way you master macrobiotic cooking. Marco Fonseca will show recipes of dishes to be cooked in advance, in order to get better organized in the kitchen. He will also show us how to present a plate as a chef, with macrobiotic sauces and toppings.
The specificities of macrobiotic cooking are:
– Organic and home–made cooking with natural, fresh and seasonal products,
– Use of whole grains, legumes, seeds and nuts
– Fresh, local and seasonal vegetables
– Fermented products inspired by macrobiotics (miso, shoyou, umeboshi, pickles, tempeh, natto …) and seaweed (nori, hijiki, arame, wakame, kombu …)
– Sugar-free Desserts, cooked with natural and unprocessed foods, like dried fruits and fresh, local and seasonal fruits
The teaching will be taught in English, with simultaneous translation into French.
Program in details (which might be modified):
TUESDAY MARCH 27TH
Different ways to cook Seitan and Tempeh
How to use grains cooked one day before:
- Ohsawa bread/cake with vegetables, grains, beans
- Different ways to make Gluten-Free Vegan Burgers
Gluten-free pie (with rice and buckwheat for example)
How to make a beautiful plate:
- How to organize the plate
- Sauces with miso, umeboshi, tahin, herbs
- Toppings : sunflower, pumpkins seeds, gomasio, parsley
WEDNESDAY MARCH 28TH
How to cook vegetables to be served in a restaurant:
- Nituke that can be kept hot during 2 hours
- Root vegetables (baked or something else)
- Steamed and boiled vegetables to be served hot or cold
- Sweet potatoes chips
How to cook whole grains (millet and sarasin) with a few vegetables inside and keep it hot for 2 hours
How to use brown rice:
- In Nori Maki with vegetables inside
- In Onigiris (for 40 people and how to get organized to serve it during 2 or 3 hours)
- Dessert with only fruits (like apple and pears, and kouzou for example)
- Creamy millet dessert (with pears and almond paste)
THURSDAY MARCH 29TH
Dishes to be cooked in advance:
- Miso soup
- Polenta with vegetables
- Lentils, chickpeas and azukis in a cake/block
- Salads with grains inside (like buckwheat salad)
- Pickles (vegetables that has fermented during a few days)
- Seaweed Tartar
- Tiramisu Yannoh
- Pannacotta with almond paste and amasake
- Creamy dessert with azukis, sweet chestnuts and pumpkins
Come with your good mood and the desire to have a good time.
PLEASE REGISTER WITH CIMO
300 € FOR 3 DAYS
(50 € discount if you sponsor someone or if you pay before February 28)
240 € if you wish to attend just 2 training days
(40 € discount if you sponsor someone or if you pay before February 28)
140 € if you want to attend just a training day
(20 € discount if you sponsor someone or if you pay before February 28)