Masterclass on Seafood and Fish Cooking Techniques with Chef Mario Loina and Chef Francisco Lorenzo

At HRC Culinary Academy, students receive unparalleled opportunities to hone their skills under the guidance of world-class chefs. One of the most recent highlights was the Advanced Masterclass: “Innovative Techniques for Seafood and Fish Cooking” that took place on November 20, 2024. Guided by two extraordinary guest chefs: Chef Francisco Lorenzo and Chef Mario Loina, this masterclass introduced our first and third semester students to cutting-edge culinary methods and techniques.

The four-hour masterclass was a deep dive into advanced European seafood techniques, designed to bridge traditional methods with modern innovations. It introduced students to techniques that challenge conventional seafood preparation:

1. Curing in Salt and Ash
   Students learned to enhance flavor and texture using an ash-salt crust, elevating humble fish like mackerel to fine dining status.
2. Fermentation of Seafood
   Reviving ancient methods, students explored modern garum—a fermentation technique adding complexity and umami to dishes.
3. Infusing Fish with Aromatic Fats
   Through sous-vide and poaching, students discovered how to preserve delicate flavors while achieving perfect textures.
4. European Marinades with Local Spirits
   The chefs demonstrated how to infuse seafood with vibrant profiles using gin, brandy, and vermouth, merging tradition with innovation.
5. Dehydration and Marine Powders
   From mussels to algae, seafood was transformed into powders to intensify flavors in sauces and garnishes.
6. Cryocooking and Marine Textures
   Utilizing liquid nitrogen, students learned how to create new textural dimensions while preserving moisture.
7. Cooking with Exothermic Salt Reactions (Sal-Viva)
   A standout session was on Sal-Viva, where reactive salts infused with marine elements cooked fish while imparting rich flavors.

The masterclass was led by two culinary titans:

Chef Francisco Lorenzo: Culinary Director at Andaz Amsterdam, Chef Lorenzo specializes in merging global and Mediterranean flavors. His expertise in luxury dining and innovative teaching methods enriched the session, offering students a glimpse into the world of haute cuisine.

Chef Mario Loina: Director of Food & Beverage at Hyatt Regency Amsterdam, Chef Loina brought his vast knowledge of Italian traditions and cutting-edge trends, inspiring students to rethink classic recipes.

Following the masterclass, HRC students contributed to a spectacular 5-course dinner at our training restaurant Talents, showcasing their newly acquired skills. The menu, crafted by the guest chefs, celebrated the fusion of Spanish and Italian culinary traditions. From gnocchi with spider crab to cannoli 3.0, the dinner was a testament to the talent and dedication of HRC’s third-semester students, who worked seamlessly under the chefs’ guidance.

At HRC Culinary Academy, students don’t just learn—they experience. Whether through masterclasses, industry internships, or collaborative events with renowned chefs, students are continually exposed to the forefront of culinary innovation.

Don’t miss your chance to join HRC and kickstart your culinary journey. Applications for the March admission are now open. Dive into a world of limitless culinary opportunities, guided by some of the best in the industry.