Pastrami Perfection
From brine to the perfect sandwich. A specialty to master premium charcuterie.
Coming soon · Join the waitlist
Pastrami is not just a cold cut: it's a craft, a wait to be savored, and a bite that tells stories. At Burger Master Academy, we've designed Pastrami Perfection so you can experience, step by step, the transformation of a noble brisket cut into the smoked star that every Dominican entrepreneur and cook wants to serve.
In the Dominican Republic, premium sandwich culture is exploding, and whoever masters a good pastrami holds a differentiating, profitable, and deeply addictive product. This in-person course delivers the complete artisanal technique, from brisket selection to final assembly, in an intensive day designed so you leave ready to produce.
Under the guidance of chef Andrés Valerio, you'll work with real ingredients, fire, smoke, and patience. It doesn't matter if you come from a professional kitchen or if your dream is to launch your own charcuterie brand: here you'll take away the knowledge, technical sheets, and confidence to repeat the magic over and over again.
- Select the ideal cut (brisket) and understand its anatomy for tender and juicy pastrami.
- Formulate and balance curing brines with precision, understanding times, temperatures, and percentages.
- Create your own spice rub, toasting and grinding the blend that defines the character of a signature pastrami.
- Control the smoking and slow cooking phases until reaching the exact point of tenderness and flavor.
- Execute the resting, correct slicing against the grain, and assembly of the pastrami sandwich with all its components.
- Leave with a premium product ready to scale on your menu, dark kitchen, or artisanal charcuterie project.
Who it's for
Charcuterie and smoking enthusiasts
If you already experiment at home with smoke and spices, this course gives you the professional method to take your pieces to the next level.
Gastronomic entrepreneurs
Owners of dark kitchens, food trucks, or small restaurants looking for a premium, differentiating, high-margin product in the Dominican market.
Professional cooks and chefs
Professionals who want to add an artisanal specialty to their repertoire and master a technique that builds customer loyalty.
Dreamers of the perfect sandwich
You don't need previous experience, just a hunger to learn. We take you from zero to an exciting pastrami.
Syllabus
Anatomy of pastrami and cut selection
You'll understand why brisket is king. You'll learn to choose the piece based on marbling, weight, and freshness, and to trim it for even curing. Duration: 45 min.Brine and curing: the science of flavor
You'll formulate your own brine with curing salts, sugars, and aromatics. You'll control times, temperatures, and the exact point of penetration. Duration: 1 hour.The spice rub: toasting, grinding, and application
You'll toast coriander seeds, black pepper, mustard, and other secrets. You'll grind and apply the rub on the cured piece, understanding how each spice reacts to smoke. Duration: 45 min.Smoking and slow cooking: fire, smoke, and patience
You'll manage the smoker, control constant temperature and clean smoke generation. You'll take the piece to the exact point of tenderness without overcooking. Duration: 2 hours.Resting, slicing, and sandwich assembly
You'll learn the importance of resting to redistribute juices. You'll slice against the grain with precision and assemble the pastrami sandwich with bread, mustard, and pickles. Duration: 45 min.Scaling, preservation, and profitability
You'll take away technical sheets, estimated costing, and strategies to integrate pastrami into your menu or project, maintaining quality in production. Duration: 30 min.Pastrami Perfection is a 100% practical day of approximately 6 hours where theory is explained hands-on —or rather, hands-on the meat—. You'll work at your individual station, with your own piece of brisket, premium ingredients, and all the necessary tools. The group is kept small, with a maximum of 10 students, so chef Andrés Valerio can closely guide you in every decision: from the brine point to the exact slice thickness. There are no lecterns or endless presentations here: just the right amount of theory, intense practice, and smoke as the only witness.
What's included
- All premium ingredients and cuts for the preparations.
- Individual workstation for each student.
- Apron with the Burger Master Academy logo.
- Recipe book and technical sheets to replicate at home.
- Certificate endorsing your training upon completion.
- Lifetime access to the course's online platform.
- Post-course support for questions and follow-up.
- Networking with other professionals and sector enthusiasts.
- Complete recipe book and technical sheets for each phase, with percentages and temperatures to replicate at home or in your business.
- Lifetime access to the course's online platform, with exclusive content and updates.
- Post-course support via a student group to resolve doubts when you're producing your own pastramis.
- Certificate of participation endorsed by Burger Master Academy and chef Andrés Valerio.
- You'll master a high-value artisanal technique that very few handle in the Dominican Republic.
- You'll take away a premium product ready to differentiate your menu, your dark kitchen, or your personal brand.
- You'll learn by doing: you leave the course with your own pastrami produced by your hands.
- You'll access a network of contacts and the accompaniment of chef Andrés Valerio even after the day.
- You'll receive concrete costing tools to calculate the profitability of your pastrami from day one.
- You'll live an intensive, sensory, and deeply satisfying experience that transforms your way of understanding charcuterie.
Burger Master Academy welcomes students from Santo Domingo, Santiago, and all over the Dominican Republic seeking intensive, high-level in-person training in the art of artisanal pastrami. Our facilities in the Dominican capital are the perfect meeting point for those who want to experience a complete day of smoking, curing, and slow cooking, guided by chef Andrés Valerio. If you are in Santiago or anywhere in the country, this course justifies the trip: you take away a premium craft that is setting trends in the Dominican gastronomic scene.
Frequently asked questions
The course is in 'coming soon' status. We are finalizing the calendar to launch the first dates in Santo Domingo. If you join the waiting list, we'll notify you before anyone else as soon as we open reservations.
The price is to be confirmed. By signing up for the waiting list, you'll receive all the information as soon as we define it. Payment is made upon confirming your spot, via bank transfer, card, or cash. We do not handle online payment on the website.
The course is in person and is taught at the Burger Master Academy facilities in Santo Domingo. We welcome students from Santiago and all over the Dominican Republic; many travel especially for the day and take the opportunity to live the complete experience in the capital.
Not at all. Pastrami Perfection is designed to take you step by step, whether you've never lit a smoker or you already experiment and want to refine your technique. The small group allows the chef to adapt to your level.
You take away the pastrami you produced during the day, the recipe book with technical sheets, the certificate of participation, and lifetime access to the course's online platform to consult the content whenever you want.
You can leave us your details in the form on our website or write to us directly via WhatsApp. We will contact you as soon as we have confirmed dates and price so you can reserve your spot before they sell out.
Reserve your spot
Spots limited to 10 per group. Tell us which course you're interested in and we'll confirm dates and availability in less than 24 h.
