23 chefs from Peru visit our pastry school
Last Tuesday, September 20, we held a new Masterclass on "healthier, lighter and tastierpastry " with a group of pastry chefs from Peru, this time at our 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.
At the end of the day, Jordi signed several copies of our book "healthier, lighter and tastierpastry " that the students took with them, while we had the opportunity to get to know them better and to talk about their projects and initiatives.
We are looking forward to 2023 to continue welcoming more people to our School. 🥰 In case you don't know yet, registrations for our in-person courses are now open on the website, and they are limited! 🏃🏼♀️
