Unstoppable, and always eager to improve her skills, Cristina Bowerman is a chef capable of being unconventional and concrete at the same time.

Her life is an emotional journey between Italy and USA, the same for her cuisine: a transversal approach, from Cerignola to San Francisco.

The two day program course:

Menu A
– Beef tartare, Pantelleria capers, wasabi tobiko and orange
– Risotto topinambur mushroom andn raspberries
– Sumac lamb, carots, Stilton and fennels
– Condensate milk, espresso coffee in gelatine and Baileys gelato

Menu B
– Carots & carots
– Potatoes gnocchi, black garlic bagna cauda, crispy bread, truffle and sea urchin
– Soya and orange glazed white fish, scorzonera and miso sauce
– Frangipane, white chocolate and wasabi maionese cherries

Who this course is addressed to?

The course is dedicated to professionists interested to enrich their technical skills on innovative dishes.

What’s included in your tuition fee:

Participation, recipe book, coffee break, lunch break and final tasting.

At the end of the course you will get a certificate signed by the teacher.

Course schedule:

Day 1:

Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the first day class

Day 2:

Ore 8.30 welcome
Ore 9.00 morning class
Ore 13.00 lunch break in Hangar78
Ore 14.00 afternoon class
Ore 17.00 end of the class