Saborea Lanzarote launches new Training Days focused on 'Desserts and use of texturizers: the technique at the service of flavor', aimed at professionals in cooking, pastry, cocktails and advanced amateurs.
The activity, which includes a demonstrative workshop with tasting of the elaborations made, will be held next Monday, April 29, at 09.30 hours, in La Marina de Lanzarote, in Arrecife. The training will be given by Pedro Rodríguez Dios, a renowned chef whose career began in the prestigious Restaurante El Duende, where his desserts have become a benchmark.
During the workshop, participants will learn about molded gelatins, airs, crunchy, lace and sodas. In addition, they will have the opportunity to taste the elaborations made such as raspberry sponge and its contrasts, carbonic fruit, aerated gofio and honey, and Lanzarote cheese crumble.
According to Betancort, "these days are a unique opportunity for cooking and pastry professionals on our island. Continuous training is essential to keep the gastronomic tradition alive and to promote innovation in the sector. I am sure that the participants will benefit greatly from this workshop, learning new techniques that will enrich their culinary repertoire, prioritizing the local product."
The capacity for this event is limited and prior registration must be made to guarantee entry to the event. For more information and registration, on the Saborea Lanzarote website or by calling 928 598 522.
