Masterclass Cocina Argentina at FERRANDI Paris

    Publication date - 08/10/2018
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    On 26th September 25 of our participants from FERRANDI Paris BAC PRO Marketing and Food Services and BAC Pro Cuisine, and their teachers Céline Nasution and Nicolas Cheronnet, took part in a masterclass on cooking and Argentinean products conducted by Argentinian chefs and sommeliers as part of COMILONA 2018 festival.

     

    The chefs:

    • Marcelo di Giacomo - Chief Owner of Virtus, Paris
    • Soledad Nardelli - Chef of Club Tapiz restaurant, Mendoza
    • Walter Leal - Chef from the province of Jujeño. In 2015, he received the first "Marca País Argentina", award honoring his work to promote Argentine cuisine in the world.
    • Dario Gualtieri – Chef/ owner of Gualtieri Bistro, Buenos Aires
    • Diego Jacquet – Chef/owner of Zoilo restaurant in London, boCHINche and The Butcher's Wife in Singapore.

     
    The sommeliers:

    • Juliana Carrique - Sommelier at 108, in Copenhagen
    • Valeria Mortara - Sommelier Manager of the Faena Hotel, Miami

     

    The masterclass included:

    • Presentation of products like spices, dried herbs, pulses and potatoes of all kinds.
    • Presentation of their traditional culture, life in their country according to the different regions and climatic conditions.
    • Demonstration by the Argentinian chefs of three typical recipes (las empanadas, the chipa, el tulpo) and a hot drink (the bebida de algarroba)
    • Presentation of Argentinian wines according to each of the dishes.
    • Tasting of products and preparations by the chefs
    • Our participants making their own empanadas

     

    The educational objectives of this masterclass were notably to enable students to:

    • to be part of a methodical, research and development process;
    • to identify European and international influences in French cuisine and the arts of the table;
    • to identify the various creative approaches applied to the profession;
    • to meet professionals working in popular restaurants, with international influences.
       

    This masterclass allowed students to be part of the research and development process in a creative project and to discuss with expert chefs.