Maestría de Carnes Premium y Maduradas
The art of fire, the perfect cut, and the aging that transforms every bite into a sublime experience.
RD$ 7,400 RD$ 5,400 · US$ 90 · launch price
In the Dominican Republic, grill culture has evolved from simple Sunday embers to an authentic pursuit of excellence. This course is born for those who no longer settle for 'good enough' and want to understand the science and craft behind every premium cut.
Led by chef Andrés Valerio, you will immerse yourself in an intensive day where theory becomes immediate action. You will learn to select, temper, age, and cook the noblest beef cuts, achieving that perfect doneness that distinguishes a grill cook from a master.
Santo Domingo has become the epicenter of a new generation passionate about quality meat, and this mastery is your gateway to dominating the techniques that set trends in the best restaurants and homes across the country.
- Identify and select premium cuts such as tomahawk, picanha, bone-in ribeye, and t-bone based on their muscle composition and marbling level.
- Master dry-aging and wet-aging techniques to intensify the flavor and tenderness of each piece.
- Precisely execute doneness levels (from Bleu to Well Done) by adapting grill or griddle technique to each cut.
- Apply food safety protocols and hygienic handling of high-end meats.
- Develop plating and contemporary presentation skills, including basic pairings that enhance the experience.
- Receive direct feedback from chef Andrés Valerio during practice to correct bad habits and perfect your personal technique.
Who it's for
Amateur grillers hungry for evolution
If you already dominate the weekend grill but feel you lack the technical foundation to make the leap to premium cuts and want to stop relying on luck, this space is for you.
Chefs and professional cooks
Kitchen professionals looking to update their repertoire with controlled aging techniques, trending cuts, and service protocols for high-quality meats.
Flavor enthusiasts unafraid to get their hands dirty
People who understand that a good cut deserves more than a recipe; it deserves understanding, respect for the raw material, and the guidance of an expert who takes you to the next level.
Syllabus
Introduction to Premium Cuts
Muscle composition, marbling, tenderness, and flavor. Food safety and cold chain. Estimated duration: 45 minutes of applied theory.Selection and Preparation of Noble Cuts
Bone-in ribeye, picanha, tomahawk, flap steak, and t-bone. Tempering techniques, dry marinating, and pre-fire preparation. Estimated duration: 60 minutes.Cooking Techniques and the Perfect Doneness
Grill vs. griddle: when to use each. Searing, controlled flipping, and reading the exact doneness based on thickness and cut. Estimated duration: 60 minutes.Intensive Student Practice with Feedback
Each student executes their cuts at an individual station. Real-time corrections from chef Andrés Valerio on temperature, timing, and fire management. Estimated duration: 90 minutes.Meat Aging and Pairings
Fundamentals of home and professional dry aging and wet aging. Basic pairings with salts, compound butters, and sides that respect the meat's prominence. Estimated duration: 60 minutes.Presentation, Plating, and Final Challenge
Contemporary aesthetics for meats. Plate assembly, visual trends, and gastronomic narrative. Integrative challenge and certificate delivery. Estimated duration: 75 minutes.Theory is the foundation, but fire doesn't lie. That's why this course is lived 100% in person and hands-on. You will work at a fully equipped individual station, with your own premium cuts, in a small group of maximum 10 students. Chef Andrés Valerio guides every movement, corrects in the moment, and challenges you to surpass your own limits. Here, we don't cook for the photo; we cook to understand, repeat, and perfect.
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.
- Top-quality premium cut supplies included for your individual practice.
- Lifetime access to the course's online platform with recipe book, technical sheets, and complementary content.
- Post-course support to resolve doubts when you're in front of your own grill at home.
- Official certificate of participation endorsed by chef Andrés Valerio's career.
- You will stop cooking 'by eye' and master the exact technique for each cut.
- You will multiply your confidence by receiving real-time feedback from a chef with real experience in the meat business.
- You will take home the aging knowledge that differentiates a good dish from a memorable one.
- You will save money by not ruining expensive cuts due to lack of technique.
- You will connect with a community of enthusiasts who speak your same language of embers and marbling.
- You will add a certification that backs your level before clients, friends, or employers.
If you are looking for a premium meat course in Santo Domingo that truly puts you in front of the fire, this mastery is the answer your palate and your technique have been waiting for. Our academy welcomes students from all over the Dominican Republic, especially from Santiago, who travel to experience an intensive day without comparison. The closeness with chef Andrés Valerio and the in-person format make this experience the highest standard of grill training in the country.
Frequently asked questions
At our Burger Master Academy facilities in Santo Domingo, designed to simulate a professional kitchen with high-performance grills. If you come from Santiago or anywhere in the Dominican Republic, the location is central and easily accessible.
Yes, the course is currently available. Sessions open with limited capacity of 10 people. We recommend checking the current schedule via WhatsApp or through our contact form to secure your spot on the next date.
It is a 100% in-person course in Showcooking format. You cook, the chef demonstrates, corrects, and guides. It is not a passive demonstration: each student works on their own cuts at an individual station for approximately 6 hours of total immersion.
It is not mandatory, but some familiarity with fire is recommended. The course is designed for both amateurs who want to professionalize their technique and chefs looking to update their skills. Chef Andrés Valerio adapts his guidance to each student's level within the small group.
The price includes absolutely all supplies and premium cuts you will practice with, the recipe book, technical sheets, the certificate, and lifetime access to the complementary online platform. There are no hidden costs.
Reservations are made directly by contacting us via WhatsApp or filling out the form on our website. We accept bank transfer, credit/debit card, and cash. Payment is made upon confirming your attendance, as we do not handle online payment on the website.
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.
