Following the coronavirus crisis, pastry schools around the world have not stopped proposing actions to motivate, reward, and continue teaching during these days of confinement.
A large number of centers are launching challenges through their social networks and encouraging their followers to share their talent. Thus, for example, the Ecole Nationale Supérieure de Pâtisserie (ENSP) publishes culinary challenges weekly, committing to donate 10€ per participant to the Covid-19 emergency aid fund of the Hospitals de Paris Foundation – Hospitals de France. Hangar 78, the Silikomart training classroom located in Venice (Italy), organizes competitions, under the title #sharethetalent, encouraging participants to exploit their creative talent at home, awarding the winner with the publication of the photo on their Instagram and the complete recipe on their blog. L’École Valrhona Brooklyn also points to this competition trend. Its latest #ValrhonaBakingChallenge, dedicated to vegan pastry, is open until April 19 and will award two home bakers and two professional chefs, with a shipping address in the US or Canada, a selection of chocolate worth $100.
There are also many schools that organize demonstrations, talks, and share recipes. This is the case, among others, of the Academy of Pastry Arts of Malaysia, which broadcasts live on its social profiles pastry demos with top chefs, ABA in Lebanon, which teaches on video how its Academy Director Chef Emmanuel Hamon makes interesting creations (Nougat de Montelimar, Pecan & Hazelnut Pound Cake, etc.), and the Barcelona Guild College of Confectionery, which takes the opportunity to speak with alumni which are leading figures in Spain, like Miquel Guarro.
Let’s not forget the online modalities of centers such as the Australian Savor School, with unlimited access to more than 280 video recipes, or other projects such as The Butter Book of the French Pastry School or the online training of Bee Chef Pastry School, all options which are ideal for these times.