In 2020, Icep Hotel School Romania will once again invite internationally recognized pastry chefs to teach interesting masterclasses on pastry, baking, chocolate, and ice cream.
In pastry, the program includes classes by Jordi Bordas, who will present his B · Concept method for creating healthier, lighter, and tastier recipes from scratch; Johan Martin, who will exhibit his innovative style in viennoiserie and french pastry; Joakim Prat, with his colorful and tasty éclairs; Antonio Bachour, who will prepare entremets, petits gateaux, viennoiserie, and travel cakes; Amaury Guichon, who will show his know-how in both petits gateaux and chocolate showpieces; Nina Tarasova, who will present her new 2020 pastry collection; the artisan baking of Daniel Álvarez, author of the book Sweet Devotion, in addition to Richard Hawke and Toni Rodríguez, who will address gluten-free pastry and vegan pastry, respectively. In addition, a three-day session with Gregory Doyen is planned with a theme to be determined.
For those interested in chocolate, the center offers a 3D choco figures masterclass with Emmanuele Forcone, a ganache formulation class with Alexandre Bordeaux and two with Andrey Dubovik & Ronya Belova on molded chocolate bonbons and chocolate decorations. And for the ice cream sector, an unforgettable three-day intensive course with the MOF Glacier, Emmanuel Ryon.