“He created a wide range of modern and innovative products in genuine Carles Mampel style. It was a course only for professionals and who were really impressed with his wealth of knowledge. “This is how Kirsten Tibballs describes the recent passage of the great Carles Mampel through the facilities of the Savour Chocolate and Patisserie, a top pastry school in Australia.
The Catalan master, who taught three courses with a dozen assistants in each, showed off his unique style in mainly creating cakes and small pastries. Students were able to ask about all the technical issues of the different elaborations, confirming Mampel’s extensive background.
Located in the modern suburb of Brunswick, just minutes from Melbourne, Savour Chocolate and Patisserie School is equipped with the latest technology in machinery, and has become the real focal point for haute patisserie in Australia. World-renowned chefs such as Christophe Adam, Stéphane Leroux, Frank Haasnoot, Francisco Migoya, Stéphane Glacier and Jerome Landrieu have attended this school.