Avant-garde Pastry Workshop

Objectives:

To become familiar with classical, yet renovated recipes and new interpretations representing actual patisserie so as to help the interested professional to have it at reach for the analysis, the design, and the practical application in the field of catering

Content: 

• Classical elaborations and new trends in contemporary pastry
• Developments in consumer tastes
• Raw materials and basic products
• New pastry ingredients: vegetables, herbs, spices, flowers
• Principal elaborations
• Structure and decoration of pastries