On 6, 7 and 8 April, Antonio Bachour will be teaching in Spanish the Valrhona Bachour Dessert Styles course at the San Ignacio Culinary School in Miami.
An advanced pastry course which will be very personalized (maximum 10 students), in which the pastry chef at St. Regis Bal Harbour will be demonstrating the latest techniques and decorative trends in pastry creations (cakes, pies, cups, bonbons, restaurant desserts). Right now there are no seats available, due to the great success of registrations.
Valrhona will be giving the opportunity to get up close to a professional with prodigious creativity during these three days. The author of two recipe books that have had great impact in the sector in recent months, he is opening his own establishment in the autumn and is one of four speakers at the Habemus Dulcis congress.