Registration & Contact

IF YOU HAVE ANY PROBLEMS REGISTERING PLEASE MAIL PETER@THEFLEMISHPRIMITIVES.COM

REGISTRATION FOR THE MASTER CLASSES

13:30 sessions

David Martin (La Paix*), Hendrik Dierendonck (Butcher Dierendonck) & Jack O'Shea (UK): Aging, preparation and cooking techniques of meat - REGISTER
Filip Claeys (De Jonkman*) and Rudi Van Beylen (Hof Ten Damme): Less well known fish, taste and gastronomy - REGISTER
Sang Hoon Degeimbre (L'Air du Temps**), Bruno Goussault (CREA, F) & Thomas Bühner (La Vie**, D): Vacuum and precise temperature - REGISTER
Michel Van Tricht (Cheese master) and Ben Vinken (Beer sommelier): Cheese, science, pairings and gastronomy - REGISTER
Passion Pâtisserie: Innovation and taste in pastry and ice cream - REGISTER

16:30 sessions

Sang Hoon Degeimbre (L'Air du Temps**) and Magnus Nilsson (Faviken, S): Fermentation and pickling - REGISTER
Kristof Coppens (A Priori*): Cooking with liquid nitrogen, CryoCooking - REGISTER
Josean Martinez Alija (Guggenheim Bilbao, E): Revolution of stocks and bouillons - REGISTER
Quico Sosa (E) and Dave De Belder (De Godevaart): Taste technologies - REGISTER
Pascal Barbot (L'Astrance**, F): His cuisine, concepts and recipes - REGISTER

PROGRAMME SUBJECT TO CHANGE