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JULIEN ALVAREZ course, July, 31 - August, 04, 2017
FRANK HAASNOOT course, 20-24 June, 2017
CÉDRIC GROLET course, 27-31 March, 2017
AMAURY GUICHON course, 24-26 April, 2017
Clarity and creativity of each line - a tacit sign of young World Pastry Champion
Best pastry chef of France in 2000, vice-champion of the world confectionery art in 2002, representative of the company Grand Marnier.
Here you will get the basic knowledges of French pastry art, practical skills and new ideas how to decorate desserts.
The first trip to school to Jordi Bordas in Barcelona. Unforgettable emotions, the study of formulas and concepts, familiarity with technologies await you in March.
«Nothing is more disappointing than seeing a beautiful dish but then taste-wise it isn't that great» Marike Van Beurden