23 chefs from Peru visit our pastry school
Last Tuesday, September 20th, we held a new Masterclass about "Healthier, lighter and Tastier pastry" with a group of pastry chefs from Perú in our pastry school!
Chef Juan Carlos López, student of our Extended Online B·Concept Pastry Course, designed a training experience in Europe for the students of his cooking school "El Dulce Hecho Arte". He gave his students the opportunity of getting to know our B·Concept recipe formulation method in an on-site immersion.
In this masterclass, they were able to learn how the B·Concept recipe formulation method works. We briefly introduced molecules, pastry techniques and formulation, and we took this theory into practice by experimenting with different preparations that we all made together.
They tasted various of our favorite pastry products such as the Mango Cheesecake, the ChocoCoco, the Banoffee, and the Pecan nut and cocoa cake. 🤤 All are gluten free and are made with different ingredients and textures, plus they all are healthier, lighter and tastier elaborations.
After a full day of learning, Jordi dedicated our book "Healthier, lighter and tastier pastry" to each of the students, and we got to know them even better; they shared about their path on pastry and details about their own pastry projects.
We just cannot wait for 2023 so that we are able to welcome many more people to our Pastry School. 🥰 In case you still do not know, the registration for our on-site pastry courses is already open on our webpage. Spots are limited! 🏃🏼♀️
