A Frozen Adventure
Une Glace a Paris, led by Chef Emmanuel Ryon is home of the best ice creams, sorbets, and application in frozen desserts. Discover the art of ice cream with the endless possibilities in both flavors and presentation creations. Chef Emmanuel will share his extensive knowledge of techniques and technology while pairing some of the intricate flavors.
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