Christophe Michalak (so good #2, so good #4, so good #8) is just one of the big names included in the calendar of interesting professional autumn-winter courses in Hangar 78 in Silikomart’s classroom. On 22 October, the French chef will travel to Venice to share with a lucky group of attendees his philosophy and innovative keys in Parisian pastry and techniques, and unusual combinations of flavors and fragrances.
Also in October, Denis Dianin (so good #12) will teach the course “Breakfast in pastry” aimed at bakers and pastry chefs who want to gain more knowledge on production in the laboratory, conservation, and storage of products. And Marike Van Beurden, silver medal in the WCM 2014, will detail how to make eclectic plated desserts where innovation and aesthetics are the priority.
In the month of November, it will be Diego Crosara’s (so good #6) turn to show his prowess in macarons and cakes; Denis Dianin in baked pies, and Arnaud Larher (so good #7) in Relais Desserts French pastry.
The icing on the cake this year will be two chefs who are naturally innovative: Martin Lippo (so good #8, so good #10), who will offer a master class on the possibilities of liquid nitrogen in cuisine, pastry, and bartending, and Jordi Puigvert, who will surprise with creative finger food for restauration.