For your next event, we roast an entire cow to the firewood. A unique show for your party.
A unique gourmet event for your company. Special grill workshop for your company, your best customers and guests.
August 16 and 17 - Santiago de Chile. Courses.
From 31st to 5th September - Porto Alegre. Courses.
September 30 and October 1 - Salta. Wine institute. Courses
All courses are dictated by Carlos "Paty" Lopez, school director and author of the Best Cookery Book in the world, Barbeque category
Los alumnos participan de las prácticas de preparación y cocción de todas y cada una de las etapas del curso. Finalizando con una degustación en grupo al culminar cada clase
All classes are in small groups allowing the student to interact with the chef
There are different courses made specifically for your needs and time-frame
The Argentine Barbeque School is the first of its kind and unique in its teaching techniques. The courses and classes are given in a real environment, in front of an authentic, traditional Argentine barbeque; the same barbeque that has been amazing customers for over 36 years. Therefore, we do not only teach hot to barbeque meat, but also, cooking in general. We go over the 3 main pillars of cooking. Firstly, the fire and its temperature and the art of dominating them, the 3 fire dimensions: height, level and distance, so as to not saturate or boil certain products. Secondly, the raw material, how it was produced and where each product, whether animal or vegetable, comes from. Thirdly, but not less important, the condiments needed for each cut to have balance and harmony.
During the courses we will provide recipes, techniques and secrets. We will also provide 2 different ways of barbequing meat: the first, for entrepreneurs who are thinking of opening their own business with costs and yield information; the second, for cooking a barbeque among friends. The techniques are very different but equally important!
Each class is 3 hours long. This will allow the student to participate in a direct and personalized way, both theoretically and in front of barbeque, with the meat in hand. In every class the student will receive study notes in colour, on-going until their folder is complete, utensils, aprons, products (meat, vegetables, etc.) for practical classes. The end-product will be tasted after every class and the student may have 1 beverage (water or coffee). Filming and taking photographs is permitted when the chef approves.
The student must have life insurance.
The student may sign-up for an optional course during the 12-day course. This course will allow the student to be present at the restaurant to view the service during the 3-hour afternoon shift and 3-hour night shift, a total of 6 hours. This will add more knowledge to everything that has been learnt during the course.
Students who have already taken the course...
José Luis Ataide
Maria E. Canoal