In this course will you will practice into the world of restaurant desserts in the gastronomic high level taught by Rafa Delgado, pastry chef at 2Cocina Hermanos Torres", a two Michelin star restaurant.
100% practical course.
Every day, you will prepare the entire mise en place of each dessert so that you can learn the whole process as well as taste the final result. In addition, each dessert will be accompanied by a petit fours.
WHO IS IT ADRESSED TO
This course is aimed at professionals in the sector who want to learn how to structure and develop a high-level dessert menu using a wide range of techniques and concepts to surprise their guests.
Coconut foam with coffee and hazelnut
Chocolate "palo cortado"
Pine nut and honey gianduja
Citrus with aromatics
Pear anise celery
Apple, cheese, molasses
Passion and ginger flan
Whiskey, egg white, cream
Raspberry and pepper fruit paté
Lychee, Albariño, Enebro
The school reserves the right to change the start date of the course or annul it in the event that the minimum number of students established is not met.
In case of cancellation (by the student), the amount paid for the course reservation will not be refunded.
The school complies with all the safety and prevention protocols of the COVID-19.