Avant-Garde Dessert by Kevin Lacote
With an extensive background in the Michelin star restaurant scene, Chef Kevin Lacote brings a fresh new look at boutique pastries today, all the while having fun, it is his sole desire to provide customer satisfaction through offering high quality fresh seasonal products. These pastries are prepared without any artificial coloring nor flavoring, low in sugar to offer the best tasting quality experience. His style is simple, efficient, and gourmand!
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654