A two-months training designed for you to learn the techniques of making desserts and a unique work methodology by Rafa Delgado.
This year, we have the pleasure of launch a specialization course with chef Rafa Delgado. A two-month training course that aims to learn and apply different preparation and plating techniques to offer a menu of high-level gastronomic desserts.
The program that Delgado has prepared for this occasion includes the elaboration of different recipes such as Pear, anise and celery, Dark Chocolate-miso, Gianduja pine nuts and honey, Apple cheese and molasses, among others. The learning and elaboration of different petitfours will also be included.
Author recipes that range from the most classic to the most current and creative to develop all the knowledge and techniques of pastry, where the student will carry out the entire preparation process, the mise en place as well as the final plating of each dessert.
A course for all those professionals in the sector who want to learn how to structure and make a high-level dessert menu using a wide range of techniques and applying professional pastry concepts to achieve surprising results.
FIND OUT MORE ABOUT RAFA DELGADO
Rafa Delgado Salvador first trained as a kitchen and dining chef and later studied pastry. He has worked and carried out stages in various workshops and restaurants, including some with 3 Michelin Stars, which has allowed him to acquire solid knowledge of cooking and pastry. He is currently head of pastry at the Hermanos Torres restaurant in Barcelona. His desserts put emotion at the center of his speech with sweet, recognizable and evocative proposals of childhood.
In 2007, it won the contest "The Best Dessert of Restaurant", in its first edition.
He is also a member of the pastry collective 21 Brix and an ambassador for Cacao Barry.