The first stop of the winner of the World Chocolate Masters 2011 was Horeca Culinary School in Romania. After an exceptional master class, Haasnoot demonstrated Prisma in detail, a book which alternates his most popular and updated creations with new developments that continue to have his hallmark. A book that has been welcomed by the school with great enthusiasm, as they explained: “Prisma is probably one of the most beautiful recipe books I have ever laid my eyes on, with amazing recipes, stunning photography and playful graphics. It’s not a book for beginners, that’s for sure. The recipes are organised by colours, emphasising the many facets of pastry, its colours, its playfulness. They are complex, very well thought and presented, true works of art and displays of perfection!”
During the session, the Dutch chef has revealed that he finds inspiration for his desserts all around him, but especially ” they have been created when being in touch or living in a different country / culture”. You only have to see his pieces, which stand out due to their unusual flavor combinations, where ingredients such as yuzu, tonka beans, sakura, and violets predominate. Creations that reflect not only the attention to his flavor philosophy, but also to the design, shape, and color.
Haasnoot is just one of the great pastry chefs who will pass through the school this year. Bedros Kabranian will teach “Croissant [R] Evolution” in September, Karim Bourgi will hold the masterclass “Savoir Faire” in October, and Hans Ovando will talk about sugar free & lactose free pastry in November.