{"id":370,"date":"2016-12-07T18:49:18","date_gmt":"2016-12-08T00:49:18","guid":{"rendered":"http:\/\/molecularcs.com\/blog\/?p=370"},"modified":"2016-12-07T18:49:18","modified_gmt":"2016-12-08T00:49:18","slug":"curso-de-cocina-tecnoemocional-de-la-a-a-la-z","status":"publish","type":"post","link":"https:\/\/molecularcs.com\/blog\/2016\/12\/07\/curso-de-cocina-tecnoemocional-de-la-a-a-la-z\/","title":{"rendered":"Curso de Cocina Tecnoemocional de la A a la Z"},"content":{"rendered":"<p><strong>Fechas 19,20,21,22 y 23 de Diciembre.<\/strong><\/p>\n<p><strong>Horario de 10:00 AM a 3:00 PM todos los d\u00edas<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Temario<\/p>\n<ul>\n<li>Gelly Shots<\/li>\n<li>Algodones de Isomalt<\/li>\n<li>Cremas Ahumadas<\/li>\n<li>Utilizaci\u00f3n de Aditivos<\/li>\n<li>Esferificacion Directa &amp; Esferificacion Inversa<\/li>\n<li>Aires<\/li>\n<li>Cristales<\/li>\n<li>Encapsulaci\u00f3n de Aceites<\/li>\n<li>Caviares de Agar Agar<\/li>\n<li>Pieles Falsas<\/li>\n<li>Velos de Sabores<\/li>\n<li>Espaguetis Falsos<\/li>\n<li>Tierras Comestibles<\/li>\n<li>Texturizacion de Aceites<\/li>\n<li>Papeles Comestibles<\/li>\n<li>Ceras Comestibles<\/li>\n<li>Mayonesas sin huevo<\/li>\n<li>Suspensi\u00f3n de Productos<\/li>\n<li>Espesantes en Frio-Caliente<\/li>\n<li>Introducci\u00f3n a la Nitro-Cocina<\/li>\n<li>Efectos del Nitr\u00f3geno Liquido<\/li>\n<li>Efectos del Gas Carb\u00f3nico<\/li>\n<li>Correcto Uso del Sif\u00f3n<\/li>\n<li>Microbizcochos<\/li>\n<li>Nubes<\/li>\n<li>Efecto Drag\u00f3n<\/li>\n<li>Sorbetes Instant\u00e1neos<\/li>\n<li>Helados Huecos<\/li>\n<li>Risottos Falsos<\/li>\n<li>Efecto Burbujas.<\/li>\n<li>Conceptualizaci\u00f3n de Conceptos de Cocina<\/li>\n<li>Simbiosis entre Tradici\u00f3n y Cocina Moderna<\/li>\n<li>Enzimas como Pegamento de Carnes<\/li>\n<li>Piedras Falsas<\/li>\n<li>Celofanes Comestibles a partir de Obulato<\/li>\n<li>Texturizacion de Aceites<\/li>\n<li>Infusiones Instant\u00e1neas al Vac\u00edo<\/li>\n<li>Ahumado en Frio<\/li>\n<li>Cryo Macarrones<\/li>\n<li>Geles Thermoresitentes en Frio y Caliente<\/li>\n<li>Azucares Carbonatados Explosi\u00f3n en Boca<\/li>\n<li>Empanadas de Alg<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>\u00bfQui\u00e9n impartir\u00e1 el curso?<\/strong><\/p>\n<p>El chef Miguel Cepeda quien imparte el curso,\u00a0 uno de los chefs mexicanos que mejor maneja estas t\u00e9cnicas por su trayectoria culinaria de gran \u00e9xito que enseguida resumimos.<\/p>\n<p>Cocinero por herencia de su padre de oficio cocinero y por parte de su madre que es la poseedora de un restaurante de cocina poblana, Licenciado en Gastronom\u00eda por el Instituto Culinario de M\u00e9xico, Maestro repostero por Instituto Suizo de Gastronom\u00eda y Hoteler\u00eda, especialidad en cocina francesa por el Lyce\u00e9 Hotelier de Saint Germain en Borgo\u00f1a Francia, chef de partida en Walt Disney World, Orlando Fl, USA. Jr sous chef del hotel el Dorado Royale en la Riviera maya, Chef de Banquetes en Hotel NH Puebla, Chef ejecutivo y copropietario del Restaurante Que Chula es Puebla, chef investigador por la Universidad Aut\u00f3noma de Hidalgo asi como chef instructor de la universidad de Valle de Puebla, chef Instructor de la Universidad Cient\u00edfica Latinoamericana de Hidalgo, ha grabado para el canal once tv del polit\u00e9cnico nacional sobre cocina poblana, ha dictado talleres para chef ejecutivos de la Riviera Maya en Cocina Molecular asi como en Venezuela para chefs de cocina impartiendo con un alto grado de profesionalismo en sus cursos, ha sido ponente en diferentes congresos a nivel nacional compartiendo p\u00f3dium con chef de la talla de Benito Molina (util\u00edsima), Mario Espinoza (kuuk), Paulina Abascal, Ingrid Ramos, Julio Ortega, Jose Ramon Castillo, Daniel Ovadia (Paxia) Pedro Abascal y Ricardo Mu\u00f1oz Zurita (Azul y oro) entre otros chefs de renombre.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u00bfQue debo llevar al curso?<\/strong><\/p>\n<p>Filipina y pantal\u00f3n negro.<\/p>\n<p>Equipo personal ( cuchillo chef, mondador, pelador y si tienes loza para querer montar algo personal, adelante el curso es de creatividad!!!<\/p>\n<p>No traigas mandil ya que te obsequiamos uno para el curso.<\/p>\n<p>Un lapicero o l\u00e1piz para hacer anotaciones en el recetario que mcs acostumbra dar en sus cursos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>PRACTICAS A ESPA\u00d1A CON RESTAURANTES CON ESTRELLAS MICHELLIN<\/strong><\/p>\n<p>Adicional al curso como forma de capacitaci\u00f3n gastron\u00f3mica te brindamos la oportunidad de realizar pr\u00e1cticas profesionales en los mejores restaurantes del mundo en Espa\u00f1a con estrellas Michellin desde el &#8220;CELLER DE CAN ROCA hasta MARTIN BERASATEGUI.<\/p>\n<p>&nbsp;<\/p>\n<p>Estad\u00edas, MCS en conjunto con Instituto de gastronom\u00eda Espa\u00f1ola tienen convenio con los siguientes restaurantes don de podr\u00e1s hacer tus practicas profesionales<\/p>\n<p>&nbsp;<\/p>\n<p>-RESTAURANTE VERTICAL\u00a0 ( Valencia, 1 estrella Michelin )<\/p>\n<p>&#8211; RESTURANTE ALEJANDRO DEL TORO ( Valencia, 1 estrella Michelin )<\/p>\n<p>&#8211; RESTAURANTE QUIQUE DACOSTA ( D\u00e9nia, Alicante, 3 estrellas Michelin )<\/p>\n<p>&#8211; RESTAURANTE MART\u00cdN BERASATEGUI ( San Sebasti\u00e1n, 3 estrellas Michelin )<\/p>\n<p>&#8211; RESTAURANTE EME BE GARROTE By Martin Berasategui ( San Sebasti\u00e1n)<\/p>\n<p>&#8211; RESTAURANTE CELLER DE CAN ROCA ( Girona, 3 estrellas Michelin )<\/p>\n<p>&#8211; HOTEL FIESTA GROUP \u201c GRUPO PALLADIUM \u201c ( Ibiza y Menorca, 4 y 5 estrellas)<\/p>\n<p>&#8211; RESTAURANTE COMER\u00c7 24 ( Barcelona, 1 estrellas Michelin )<\/p>\n<p>&#8211; RESTAURANTE BRAVO, HOTEL W ( Barcelona )<\/p>\n<p>&#8211; RESTAURANTE AZURMENDI ( Bilbao, 3 estrellas Michelin )<\/p>\n<p>&#8211; RESTAURANTE DANI GARC\u00cdA ( Marbella, 2 estrellas Michelin )<\/p>\n<p>&#8211; HOTEL- RESTAURANTE ABAC ( Barcelona, 2 estrellas Michelin)<\/p>\n<p>&#8211; RESTAURANTE DOS PALILLOS ( Barcelona, 1 estrella Michelin )<\/p>\n<p>&#8211; RESTAURANTE MIRADOR DE UL\u00cdA ( San Sebasti\u00e1n, 1\u00a0 estrella Michelin )<\/p>\n<p>Todo depende de las fechas\u00a0 y el cupo por disponibilidad.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Aparta tu curso con $2000.00 <\/strong><\/p>\n<p>Ya que es cupo limitado<\/p>\n<p>&nbsp;<\/p>\n<p>Si vienes fuera de puebla ponemos a tu disposici\u00f3n el servicio de hospedaje en varias opciones que quedan a escasos metros del Gastrotaller MCS<\/p>\n<p>Contacto: Lic. Miguel A. Reyes<\/p>\n<p>capacitacion@molecularcs.com<\/p>\n<p>Tel. (222) 8896955<\/p>\n<p>Cel: 2227113717<\/p>\n<p>14 Oriente #204 Col. Centro<\/p>\n<p>Puebla, Puebla.<\/p>\n<p>www.molecularcs.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fechas 19,20,21,22 y 23 de Diciembre. Horario de 10:00 AM a 3:00 PM todos los d\u00edas &nbsp; Temario Gelly Shots Algodones de Isomalt Cremas Ahumadas Utilizaci\u00f3n de Aditivos Esferificacion Directa &amp; Esferificacion Inversa Aires Cristales Encapsulaci\u00f3n de Aceites Caviares de Agar Agar Pieles Falsas Velos de Sabores Espaguetis Falsos Tierras Comestibles Texturizacion de Aceites Papeles &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/molecularcs.com\/blog\/2016\/12\/07\/curso-de-cocina-tecnoemocional-de-la-a-a-la-z\/\"> <span class=\"screen-reader-text\">Curso de Cocina Tecnoemocional de la A a la Z<\/span> Leer m\u00e1s &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Curso de Cocina Tecnoemocional de la A a la Z - Blog Cocina Molecular<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/molecularcs.com\/blog\/2016\/12\/07\/curso-de-cocina-tecnoemocional-de-la-a-a-la-z\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curso de Cocina Tecnoemocional de la A a la Z - Blog Cocina Molecular\" \/>\n<meta property=\"og:description\" content=\"Fechas 19,20,21,22 y 23 de Diciembre. 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