Culinary Art School has partnered with the Barcelona Guild College of Confectionery (EPGB) to offer a Master’s in Contemporary Pastry and Bakery in Tijuana (Mexico), aimed at industry professionals and graduates in culinary arts who are looking to perfect their techniques and be up to date with pastry trends.
From October 22 to November 7, renowned chefs will offer workshops in petit comité, to groups of maximum 16 people. All classes will be taught in English with simultaneous translation.
Pastry chefs, selected for their professional profile and for the innovative design of their techniquse, among which we find Miquel Guarro, who will carry out a monograph on cakes; Leticia Otamendi, professor at Culinary Art School, who will talk about plated desserts; the Korean chef Yun Eunyoung who will hold a workshop dedicated to entremets and petits gateaux and a master class on éclairs, and Joanna Artieda and David Gil who will jointly teach how to define the concept of any dessert well. Also, the master’s will have three fundamental pieces of the EPGB: the director Olivier Fernández (bean to bar and dragees) and the professors Saray Ruiz – so good #13 (petits gateaux, entremets, and cups) and Jose Romero (contemporary savory pastry).
The finishing touch will be the 2011 Wold Chocolate Master, Frank Haasnoot. The Dutch chef will give a workshop dedicated to chocolate decorations and a master class on the entremet.