Guittard Chocolate Studio in Los Angeles, California, directed by Donald Wressell, has organized classes with two renowned chefs: Michael Lasikonis and Plamen Marniov. These hands-on workshops are designed for attendees to explore innovative and exciting pastry and ice cream creations.

On Tuesday, June 3, Michael Lasikonis, Culinary Director of Les Vergers Boiron, will be leading a class focused on fruit-forward bakery applications. The chef will demonstrate how to optimize citrus, tropical, orchard, and red fruits within a range of classic and contemporary baked goods. Citrus Travel Cake, Passion Fruit Bostock, and Kumquat Tarte Tropezienne are some of the recipes he will present during the session.

Meanwhile, Plamen Marniov, Corporate Chef at Advanced Gourmet Equipment & Design LLC, will lead two workshops on frozen desserts and novelties on July 14 and 15. With his in-depth knowledge of frozen desserts, he will guide participants through the creation of artisanal ice cream, gelato, and sorbet recipes using high-quality ingredients such as chocolate, fresh fruit, nuts, and cheese.