Offer your customers gyoza and ramen

• Explain the origins of the philosophy and ideologies associated with gyoza and ramen
• Learn about the traditional and modern utensils used to make these dishes
• Choosing raw materials (introduction to sourcing)
• Making different homemade Gyoza while optimising production
• Making different types of homemade ramen while optimising production

Day 1

Theory and history of gyoza

– The origins of gyoza and gyoza-related ideologies

Traditional and modern utensils

Choosing the right flour

Presentation and choice of flours

Introduction to raw materials sourcing

Flour presentation

Making the Gyoza dough and shaping the dough discs by hand

Preparing a classic stuffing

Discovering the finished product

Tasting of Gyoza and other dumplings

Manual assembly of Gyoza

Cooking Gyoza

Day 2

Self-guided Gyoza making

Variations on fillings and pasta to add variety to your menu

Making your restaurant production profitable

– Use machines to make preparation easier
– Adapting recipes
– Organising your production
– Freezing your production

Evaluation

Day 3

Theory and history of ramen

– The origins and ideologies of ramen
– The different varieties of ramen: presentation of homemade and prepared noodles, tares, broths and fillings

Presentation of the utensils required for preparation

Organisation and optimisation of preparation

Preparing homemade broths :

– Chicken broth
– Vegetable stock
– Fish broth

Making Tare with soy sauce and miso

Making the toppings

Day 4

Presentation of the utensils required for the presentation

Chopsticks, bowls, ramen spoons

Preparing homemade noodles

Making ramen (pork, fish, seafood, vegetarian) with soy sauce

Making miso-based ramen (pork, fish, seafood, vegetarian)

Tasting

Preparing ramen on your own

Day 5

Practical and theoretical assessment

Feedback and tasting

Theory: discovering different types of hot and cold ramen

Creations and personalised creations

Prerequisites :
No, this course is accessible to beginners.

Targets :
Anyone wishing to diversify their menu (food truck, restaurant, dark-kitchen, etc.) and learn new culinary techniques.

You can register for the course using the form available on the website or by e-mail.
It is possible to register up to 15 days before the start of the course.

Theoretical lessons are based on an illustrated presentation (a copy of the presentation is given to each participant).

Practical lessons take place in the teaching kitchen.

Final practical test.

Diploma at the end of the course.

Our premises are accessible to people with disabilities, but we recommend that you contact us so that we can welcome you in the best possible conditions.

Contact and disability officer :

Camille Baraton

Tel: +33 5 54 54 12 18
Mail: camille@sushi-robots.eu