Studying Gastronomy in BA?
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French jurist
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Hi,
I took one month of classes there : http://www.gatodumas.com/
It's supposed to be one of the best & the facilities are impressive (a bit pricey too).
There are many others though
I took one month of classes there : http://www.gatodumas.com/
It's supposed to be one of the best & the facilities are impressive (a bit pricey too).
There are many others though
Stupid question, does gastronomy mean also pastries? There is an art to making the pastries here for sure. I met a few pastry chef's and it's a science and they study hard to do what they do. I met one pastry chef who used her skills and applied them to making delicious vegan pastries. She was amazing, and when I watched her put a beautiful brownie cake together using homemade sweet cashew nut cream filling and watched her bano maria the cake with organic chocolate, I had faith in vegan baking again! She was a perfectionist, an artist, and I think these school train them to be this good, she was particularly talented, but still there is enough competition out here, to produce at least one or two great gastronomy schools. I have the names of the pastry schools some of them went to, I have to find them. But I will post them here, she went to an inexpensive one, you don't have to get a degree in it, that was one suggestion given to me. I wanted to learn the techniques and apply them to raw food pastries, but I am not as devoted nor am I a perfectionist. They are very closed mind about food here, in general, and not very creative, that is for sure, I think the best cuisine in BA, where people are being forced to experiment and try using new ingredients is vegan, raw food cooking, vegan cooking and real Indian food (prob.to satisfy the few Indians out here), there are so few of these restaurants, but they are popping up, more and more each year. I am very chatty, I am sorry for writing so much and I didn't answer the question.MizzMarr said:
MizzMarr
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Amargo said:
I'm legitimately interested in the answer from one who might choose to do pursue such a path here.
As to Mhenna, I am not sure. I would think that perhaps a gastronomy course might feature a pastry section, but definitely not focus in it. As defined by Wikipedia: gastronomy is the art and science of healthy, adequate eating. Also it can be defined as the study of food and culture, with a particular focus on gourmet cuisine.
who told you I came to Argentina to study Gastronomy? actually i came here for other reasons but have time on my hands and would like to use it. and actually i was aiming for the pastry section. i heard there are some good schools here, I dont have any (professional) experience what so ever but food is a passion of mine and I would like to learn more about it. its quite simple. mhenna I would be very interested about those schools u mentioned if u can find out the names. thank uuuuu
Gato Dumas is a completely legitimate culinary school. I initially started taking courses at the CIA in Hyde Park, NY, but given it's price, I found that Gato Dumas was a suitable substitution.
They offer longer career-oriented courses (like the 6 month or 2 year intensive diploma program like I took) to shorter courses (sushi-making, etc). My curriculum studied basic pastries, but if I were specifically focusing on pastries, I would have taken extra classes. I also studied professional gastro, cheese/wine, pasta-making, hygiene, service, restaurant marketing/budgeting, and I learned how to de-bone quail, butchered my own javelin, made my own sausages, and even played with molecular gastronomy a bit.
Within South America, it has a great reputation. I think you'd be hard-pressed to find somewhere else with its level of detail & professional-level gastronomy at this price, anywhere in the world.
Also, it's best if your Spanish is better so that you can get the most out of the readings, etc. but can be managed without. And to endorse the competition, I know that Mausi Sebess is another fairly high-quality school but I didn't go due to the long commute. Gato Dumas is in Belgrano.
They offer longer career-oriented courses (like the 6 month or 2 year intensive diploma program like I took) to shorter courses (sushi-making, etc). My curriculum studied basic pastries, but if I were specifically focusing on pastries, I would have taken extra classes. I also studied professional gastro, cheese/wine, pasta-making, hygiene, service, restaurant marketing/budgeting, and I learned how to de-bone quail, butchered my own javelin, made my own sausages, and even played with molecular gastronomy a bit.
Within South America, it has a great reputation. I think you'd be hard-pressed to find somewhere else with its level of detail & professional-level gastronomy at this price, anywhere in the world.
Also, it's best if your Spanish is better so that you can get the most out of the readings, etc. but can be managed without. And to endorse the competition, I know that Mausi Sebess is another fairly high-quality school but I didn't go due to the long commute. Gato Dumas is in Belgrano.
