Cooking education digitized with ‘Netflix Recipe’

Cooking with Paco Roncero or Fina Puigdevall, learning how to make dashi from Hideki Matsuhisa, Basque cuisine with Xabier Goikoetxea or pastry with Antonio Paschor. Learning from just one of them was an opportunity for a few and learning from them all, an opportunity no one had yet had. Scoolinary is the online gastronomy school that teaches the best kept secrets of cooking through the most distinguished professionals in the field and 250 online courses. From how to make pizza to coating and fermentation techniques, through a course on sparkling wine and one on “latte art”. “We’re kind of like cooking courses on Netflix,” comments Jordi Beer, CEO and co-founder of the startup. To be more precise, it’s as if Domestika, Netflix, and MasterClass had a son devoted to gastronomy. The idea behind Scoolinary had been in the water for several years, when Ber was still leading Habitissimo (a startup he co-founded and ran until acquired by Homeserve) and realized that “online training is essential for sectors of the professions where people work with hands.” But it wasn’t until June 2020, with pandemic restrictions lifted, that the five founders, Jordi Beer, Martin Kalou, Vicente Fortia, Lorena Hidalgo and Maria Paranda, were able to sigh as soon as the project saw the light. Related News Standard Gastronomy La Toshpa or Fezoles from Santa Pau or Carabineros from La Santa: These are the ingredients of volcanic cuisine Adrien Delgado Lanzarote seeks to find a common link between gastronomy in the great regions with active volcanoes at the summit of the WorldCanc . The event brought together chefs and scientists from the five continents of Scoolinary who defined themselves as “education technology” and asserted that they were not “a web of recipes”. A subscription to the educational platform costs five euros per month if fees are charged annually (a total of 59.90 euros for the first year) and although it already has 250 courses, a new course is included on the platform every week. From the start, the project has been funded by the founding partners “with our savings, with our money, but we also have professional investors, ‘business angels’ and venture capital,” the CEO explains. So far, they have carried out three rounds and secured funding of €200,000 from Enisa. In terms of bills, in 2021 it was “close to a million euros” and this year they want to “double last year’s numbers,” says the co-founder. The tours were aimed at “validating key assumptions for the company in general, validating them in Latin America and accelerating international growth,” explains Beer, whose company has acquired and merged its Latin American competitor, Cocinalab. More info Noticias No Madrid’s tallest chef: “I’m 82 and I’ll work as long as my body lasts” Noticias No Cañitas Maite reopens CEBO, the urban Michelin star, with an ode to the producer and the grill obviously this startup from the thriving “edtech” ecosystem In a “very strong and intense internationalization phase”, all content is available in Spanish and English, and they have “begin to offer Italian, French and Portuguese”. Beer, who asserts that the Schoolinary aspires to be “the largest online culinary school in the world” “and that, for now, they intend to implement a “break-even point” “at the end of next year or the beginning of 2024.”

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