GastroJoy Culinary Academy

"Sous vide cooking is the single greatest advancement in cooking technology in decades."

— Heston Blumenthal (3-star Michelin chef of The Fat Duck)

Why Sous Vide?

Although sous vide cooking is often associated with fine dining and famous chefs, its concept is actually brilliantly simple.

In French, the term translates directly into "under vacuum".

Raw ingredients and seasonings are vacuum-sealed into airtight bags, then submerged into a water bath. This water is gently heated and circulated by an immersion circulator, which is an electrically powered tool that you input time and temperature settings into, then leave to work on its own.

The result: food that is slow-cooked to tender, juicy perfection.

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Enhanced Flavor & Texture

Precision & Consistency

Ease & Efficiency

Nutrition


Professional Sous Vide Program

During this course you will gain an in-depth understanding of the sous vide cooking technique — all the ins-and-outs of how it works, and why it’s such a valuable method for professional kitchens.

Most importantly, the strategies and theories taught in this course will equip students with the ability to assess and apply optimal sous vide techniques to produce the best flavor and texture in your own dishes.  

  • Run through the science, theory, and history of sous vide
  • Advise chefs' on how to apply those theories to their own menu creations — with an emphasis on sous vide for Asian ingredients and cuisines
  • Include a 3-day workshop providing step-by-step instruction of sous vide for a variety of dishes, which enables chef to learn firsthand how they can adapt their techniques for different foods
Course length:
4 days (complete program, with 1st day theory class + 3-day workshop).

Optional:
1 day (theory-only class that covers sous vide concepts, theories, and science)

Hours per day:
6 hours (10am-4pm* each day; coffee & lunch breaks included)

Max. capacity:
10 students per class session

Total fees:
55,000 NTD for complete 4-day program (Mon-Thurs);
6,000 NTD for 1-day theoretical course (Monday only)

Fees include:
24 total hours of chef instruction & training(6 hours of theory & 18 hours of hands-on practice); equipment rental & food materials; take-home handbook with recipes;certificate of training

Requirements:
1) Must bring chef’s jacket (for workshop days)
2) Should be comfortable receiving instruction inEnglish, Chinese, or Spanish
3) F&B professionals only (incl. current culinary school students)

Professional Jamón Carving Program

This course provides an intensive study of one of the most treasured gems of Spain — and of the culinary world at large.
Cured Spanish ham is a centuries-old tradition, one of the most lasting culinary heritage products across the globe. The intricacies of its production, preparation, and consumption — just like wine — constitute an entire art form.
In this program, you will gain a 360° understanding of the art of jamón: how to assess the quality of jamón, identify its origins, recognize the different regional varieties, and of course, how to properly carve the ham in order to enjoy the product to its fullest potential.
  • Cover the history, traditions, and techniques of producing jamón
  • Equip students with the knowledge to assess and appreciate essential properties of jamón — origins, level of quality, tasting notes
  • Advise chefs on how to use jamón for the enhancement of their own dishes
  • Include a 3-day workshop providing step-by-step instruction of jamón carving — identification of leg sections and their associated flavors and textures, precision cutting techniques, and optimal serving methods

Course length: 4 days (complete program: theory class + workshop)
Optional:1 day (theory-only class that covers the art of jamón production & assessments)

Hours per day:x hours (incl. x minutes of breaks each day)

Maximum participants: 10 students per course

Total fees: 50,000 NTD for complete 4-day program (Mon-Thurs); 10,000 NTD for 1-day theoretical course (Monday only)

Fees include: x total hours of instruction & training from 5J-certified jamón carver (x hours of theory & x hours of hands-on practice); equipment rental & food materials (incl. varieties of jamón from premium Spanish brands such as Cinco Jotas); take-home handbook with recipes; certificate of training

Requirements: Must bring own professional chef’s clothing (for workshop days). All students should be comfortable receiving instruction in English, Chinese, or Spanish; minimum age 18 years old; 6 months of experience in food and beverage preferred. 

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Mixologist Masterclass: Training & Certification

For this specialized 3-day course, GastroJoy has partnered with world-renowned mixologists to teach exclusive masterclasses at our Academy in Taipei, Taiwan.

Participants will receive direct training and instruction from some of the most celebrated names in liquid gastronomy: original and inventive game-changers currently leading the evolution of mixology culture in Barcelona, London, Sydney, Hong Kong, and beyond.

The island of Formosa is a veritable fruit kingdom — and therefore, a perfect lab for mixology experts. Each course will begin with a group trip to local markets, where instructors will cover methods of sourcing the best and freshest ingredients for that day's cocktail preparations.

Choose from one of the following subject areas:

  • Classic Cocktails
  • Molecular Mixology
  • Advanced Mixology: Vanguard
  • Special Topic: Tiki
Course length:
3 days

Hours per day:
x hours (incl. x minutes of breaks each day)

Max. capacity:
10 students per course

Total fees:
25,000 NTD for complete 3-day program

Fees include:
x total hours of instruction & training from master mixologist; equipment rental & food materials; take-home handbook with recipes; certificate of training & course completion

Requirements:
 Minimum age 18 years old; at least 6 months of experience in food and beverage preferred. Students should be comfortable receiving instruction in English, Chinese, or Spanish.

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Questions? Get in touch with us here.