Avant-Garde Plated Desserts with Guest Chef Enric Monzonis
Chef Enric began his journey as a restaurant pastry chef in Abac and then continued working with Albert Adria, in its leading restaurants. In this course, Chef Enric will thoroughly explain his philosophy based on technical simplicity and his unique view of restaurant desserts. He emphasizes taste with respect to the products and concepts of plated desserts, and his spirit shines through his creations. This class will be translated from Spanish to English.
Prerequisite and Required Skills:
- Must have professional pastry experience and a firm understanding of the fundamentals of pastry.
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