Chef Martin Gilbert introduces you to Italian classics. On the menu, preparation of fresh pasta, pizza and risotto!
DurationCourse Content:
Preparation of a ravioli stuffing and making ravioli;
Making a fresh pasta machine, learning the different techniques for lowering and cutting fresh pasta;
Preparation of a homemade tomato sauce and demonstration of various sauces;
Learning how to cook pasta;
Preparation of the pizza dough, making several fillings and cooking it;
Cooking and preparation of a delicious risotto.
Students will leave with an explanatory card of different techniques and r evenue learned and their culinary achievements.
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
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