{"id":1384,"date":"2025-08-25T12:34:17","date_gmt":"2025-08-25T10:34:17","guid":{"rendered":"https:\/\/www.pilsa.com\/info\/yelow-cooking-workshops-learn-laugh-and-eat\/"},"modified":"2025-08-25T12:34:17","modified_gmt":"2025-08-25T10:34:17","slug":"yelow-cooking-workshops-learn-laugh-and-eat","status":"publish","type":"post","link":"https:\/\/www.pilsa.com\/info\/en\/yelow-cooking-workshops-learn-laugh-and-eat\/","title":{"rendered":"Yelow cooking workshops: learn, laugh and eat."},"content":{"rendered":"

We make your resolutions easy, including learning to cook. We present the November program of private amateur cooking workshops<\/strong> led by our corporate chef Carlos Caballero<\/strong> and other professionals in the classrooms of Pilsa Educa.<\/a> Take note if you want to learn to cook in a practical and fun way. In addition, you will then enjoy what you have prepared at lunch or dinner in our ‘restaurant’ space. <\/p>\n

Choose the course you like the most and reserve your place at info@pilsaeduca.com.<\/strong> And if you want to enjoy it with someone special or succeed as Los Chichos ;-), then buy a gift card <\/strong>and let your guest decide which workshop he\/she likes the most. The price of all workshops is 50 euros. So Easy, so Yelow. <\/p>\n

\"\"<\/p>\n

Rice Workshop \/ Saturday, November 17 – 11:00 a.m. (50 euros)<\/h2>\n

What are we going to learn?<\/h3>\n

Traditional rice processing techniques using new ingredients and presentations.<\/p>\n

What are we going to cook?<\/h3>\n
    \n
  • Black rice with cuttlefish and prawns with garlic confit aioli.<\/li>\n
  • Mixed Paella.<\/li>\n
  • Pumpkin risotto, wild asparagus and parmesan in meat juice and mushroom powder.<\/li>\n
  • Mellow seafood rice.<\/li>\n
  • Rice pudding.<\/li>\n<\/ul>\n

    What does the course include?<\/h3>\n
      \n
    • 3 hours of class (theory and practice)<\/li>\n
    • Lunch at a table at the end of the class.<\/li>\n
    • Soft drinks, wine and beer.<\/li>\n
    • Gift apron.\"\"<\/li>\n<\/ul>\n

      Cebiches, tiraditos and tartar workshop \/ Friday, November 30 – 7:30 p.m. (50 euros) <\/h2>\n

      What are we going to learn?<\/h3>\n

      How to choose, care for and enhance the product to achieve very interesting flavors and textures. Raw Food<\/strong> is a gastronomic trend that requires a very good knowledge of cutting, marinating and plating techniques so that everything is perfect. <\/p>\n

      What are we going to cook?<\/h3>\n
        \n
      • Prawn cebiche, apple and tiger’s milk of melon, cucumber and basil.<\/li>\n
      • Hot sea bass cebiche and baby squid chicharr\u00f3n.<\/li>\n
      • Scallop tiradito, mustard, lemon and ponzu.<\/li>\n
      • Tuna tartar with tomato salmorejo.<\/li>\n
      • Classic steak tartar.<\/li>\n<\/ul>\n

        What does the course include?<\/h3>\n
          \n
        • 3 hours of class (theory and practice)<\/li>\n
        • Dinner at a table at the end of the class.<\/li>\n
        • Soft drinks, wine and beer.<\/li>\n
        • Gift apron.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          We make your resolutions easy, including learning to cook. We present to you the
          \nNovember program of private amateur cooking workshops
          \n directed by our corporate chef
          \n Carlos C… <\/p>\n","protected":false},"author":1,"featured_media":584,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":1,"footnotes":""},"categories":[103],"tags":[],"class_list":["post-1384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-workshops"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/comments?post=1384"}],"version-history":[{"count":1,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1384\/revisions"}],"predecessor-version":[{"id":1572,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1384\/revisions\/1572"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media\/584"}],"wp:attachment":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media?parent=1384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/categories?post=1384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/tags?post=1384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}