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Master Contemporary chefs training session at GASMA university

On Monday 23rd November, students at the university of Gasma attended courses based on traditional and contemporary Spanish grill cuisine, cooking with the Mibrasa oven.


5 Michelin star chef Paco Pérez and his team participated in the course 'Master Contemporary chefs' to demonstrate using the Mibrasa oven in avant-guard cuisine.


Mibrasa chef Sergi Bas lead the following course 'Modernisation of classic cuisine' teaching cooking techniques and traditional dishes such as duck breast and risotto prepared in the Mibrasa oven.







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