SMP & CIA BOOTCAMP

GRILLING WEEKEND

The CIA and the SMP have joined forces to develop the most complete workshop that the SMP has about grill cooking, live fire cooking and everything fire related, the Grilling Weekend Boot Camp.

The Grilling Weekend Boot Camp is intended to introduce people around the world in the different cooking methods and techniques around the grill and live fire, in an effort to promote, celebrate, and preserve Mexican and worldwide culinary traditions through the enjoyment of live fire cooking.

This intensive workshop is for people willing to obtain a wide knowledge about the different uses we can give to any type of grills and everything related to live fire cooking. From cooking techniques, tips, fuels, different types of proteins, variety of recipes, and a lot of more information. Specific knowledge or experience is not necessary.

Registration to the course includes an SMP kit that contains a SMP apron, SMP towel, manual with all the theory and recipes that will be executed during the class, commemorative pin and diploma endorsed by the CIA. Also, all the ingredients and tools required are included. Beer, water and sodas are on us.

On each of the modules we will reinforce the knowledge over and over again, ensuring that each student understands basic live fire cooking principles and its application, depending on the recipe, grill type or protein.

Alejandro Gutiérrez Dávila, president and founder of the Sociedad Mexicana de Parrilleros, with over 10 years of experience, creator of the biggest live fire cooking championship in Latin America, with 12 gastronomic books published and 2,000 workshops in its repertory, TEDX speaker, recently named and contributor to the Larousse’s Grandes Chefs Mexicanos FUEGO, will give all three modules.

Purpose of the boot camp:

To grow and reinforce the live fire cooking enthusiasts community, by sharing our knowledge in live fire cooking techniques, temperatures, and basic information of beef and pork proteins

This workshop is for:

Foodies, amateurs, gastronomy professionals, restaurant owners and managers, students, and professors.

General information: Duration: 21 hours Days: 3

Maximum capacity: 32 Modality: face-to-face Level: amateur

Date: February 2nd, 3rd and 4th, 2023 Schedule: 10:00 am to 5:00 pm

Price: $850 dlls

Address: 312 Pearl Pkwy Building 2 Suite 2102, San Antonio, TX 78215, United States

Workshop includes a welcoming kit where you will find: Personalized SMP apron

SMP towel

Informative manual

Commemorative pin

Diploma

All the ingredients, proteins and tools. Beer, water and sodas are complementary.

Given by:

Alejandro Gutiérrez Dávila, President of the Sociedad Mexicana de Parrilleros https://soyparrillero.mx/blogs/maestros-parrilleros-smp/alejandro-gutierrez-presidente-de- la-smp?_pos=2&_sid=bb64757be&_ss=r

What is the Sociedad Mexicana de Parrilleros?

Mexican company leader in Mexico on the grill market since 2012. The SMP produces and organizes the biggest live fire championship in Latin America, the Grill Master, where its 9th edition had 115 competing teams and over 30,000 adults and 4,000 kids as attendants.

SMP has over 95 products including rubs and seasonings, smoked salts, cutting boards, t-shirts, grill accessories and everything required to make an excellent live fire cooking experience. All of these products are sold on the web page fireunitesus.com and physical stores in Mexico. Also, the SMP is an authorized dealer of brands like Big Green Egg, Victorinox and Proan. The SMP products are sold on over 1,500 points of sale around Mexico, that include stores like Costco, Walmart, City Market, Soriana, 7 Eleven, HEB, Al Super, La Comer and many other small dealers. Additionally, the SMP sells its products on Amazon USA.

They SMP makes over 110 events/workshops/caterings monthly in several cities in Mexico; that goes from 5 to 14,000 people, where they share everything grill and live fire cooking related and have a good time.

Annually, the SMP launches a cookbook called El Fuego Nos Une, which have received a few awards, such the cookbook el Fuego Nos Une Volume 5, that won the 2nd place in the "BBQ Book of the Year 2020" contest, by the National Barbecue & Grilling Association.

What is the CIA?

Culinary Institute of America (CIA) it’s a nonprofit American private university specializing in Culinary Art Education and Bakery Art. Main CIA campus it’s on Hyde Park, New York, also in university headquarters like St. Helena, California; Napa, California; San Antonio, Texas and Singapore.

Founded in 1946, the CIA currently has almost 2,9000 students from all states and over 30 countries, all of them united by the shared passion for food.

Benefits:

● Workshop with grill experts

Our Grill Experts have years of experience creating experiences around the fire,

giving workshops and catering in over 12 cities around the country.

● Resolution of doubts in real time

All the staff will be solving any doubt that you have during or after the workshop.

● Certificate endorsed by the CIA

You will receive a certificate endorsed by the Culinary Institute of America.

● Informative manual with a summary of the topics seen in the workshop

You will receive a digital and physical manual, in which you will find all the information of the topics and recipes of the workshop; also you can take notes to reinforce your knowledge.

● All-inclusive

Workshop registration includes all the ingredients and tools required. Also, we will have a coffee break with drinks and snacks.

Requirements:

Previous experience in cooking is not required. We will provide you with all the basic concepts for live fire cooking.

Module 1

The purpose of this module is to get to know the techniques to control and manage times and temperatures in all grill types and to identify beef cuts, starting from basic whole pieces (prime rib, chuck, short rib) and main cuts, qualities and names used in Mexico and the USA for each type of beef cut.

Beef:

Chuck eye

Denver steak

Bone-in ribeye and ribeye Short rib

Beef quality

Different names for each cut General beef anatomy

Meat cooking methods:

Meat doneness and its temperatures The Hand technique

Use of thermometers

Types of grills and how to control temperature:

Types: kettle, ceramic, traditional open fire grill, smoker Uses, capacities, maintenance, pros and cons

Types of fuels and how to light them:

Types: charcoal, gas, wood, chunks, briquettes and chips

How to light it, how to keep desire temperature, fuel quantity for each grill, caloric value, uses, etc.

Cooking techniques: Direct and indirect heat Convection

Flip flop technique High and fast smoke

Recipes:

6” boneless rib eye with beef butter and garlic hot salsa

Smoked short rib

Chuck roll grilled flip and flop with serrano salsa Rib eye with aromatic herbs brush

Banana bread

Module 2:

The purpose of this module is to learn how to cold smoke cheese and fruits, learn the low and slow technique and identify beef cuts, starting from basic whole pieces (prime rib, chuck, short rib) and main cuts, qualities and names used in Mexico and the USA for each type of beef cut.

Beef:

Porterhouse

T-bone

New York steak

Tenderloin

Picanha

Top sirloin

Beef quality

Different names for each cut General beef anatomy

Cooking techniques: Cold smoke

Low and slow smoke Direct and indirect heat Convection

Types of grills and how to control temperature:

Types: kettle, ceramic, traditional open fire grill, smoker Uses, capacities, maintenance, pros and cons

Recipes:

Cold smoked cheese

Caveman porterhouse with cilantro and parsley dressing Beef wellington

New York steak au poivre

Top sirloin with blue cheese, parsley and bread crust High and fast smoked brisket

Cheesecake with apricot jelly and Rub del Postre SMP

Module 3:

The purpose of this module is to learn how to butcher half pork carcass, identifying its main cuts and learn how to smoke in different types of smokers and grills with different types of wood.

Pork:

Pork ribs with skin

St. Louis ribs

Boston butt

Pork matambre (suadero)

Pork picanha Lamb

Types and uses of grills/tools: Spike

Offset and vertical smoker

Cooking techniques: Open fire

Direct and indirect heat Smoking

Menu:

Pork ribs roast with skin on spike

St. Louis ribs with aguachile salsa

Pork matambre (suadero) with liquid Rub Rojo SMP and La Salsa de Serrano SMP Pork picanha with garlic and rosemary crust

Chocolate pastry braid

Limited space

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