The new center will begin its journey with an attractive Intensive International Bilingual Summer Pastry Course (Spanish – English), given by Ovando, Adell, Michel Willaume, and Yohan Ferrant, from July 29 to August 23. Both amateurs and professionals will learn techniques and tools to develop their own ideas. Over four weeks, the four chefs will review traditional and international creations. Classic and modern pastry, fermented masses, chocolate and bonbons, and confectionery and snacks will be coverred.
An annual pastry course, a chocolate specialization course, and numerous monographs will make up the school’s calendar for the next few months.