The Hofmann School is planning this year an exclusive Master Class in cooking and pastry with two international and renowned chefs: Alain Ducasse and Antonio Bachour.
The team of Parisian chef Alain Ducasse and the pastry chef Antonio Bachour will carry out a cooking and pastry course respectively at the Hofmann School.
True to its commitment to the highest quality standards in the gastronomic offer, the Hofmann School regularly programs courses aimed at a professional audience with great names in gastronomy. The monographic course taught by the chefs of the Alain Ducasse School will take place on October 19th and 20th and Antonio Bachour will give his 100% practical Masterclass on July 19th and 20th, 2021.
Alain Ducasse is considered one of the best chefs in the world. He is currently in charge of more than 20 restaurants spread all over the planet and accumulates 20 Michelin stars in his more than three decades of experience. Ducasse is a tireless gastronomic researcher and creator of innovative concepts that he introduces in his menus together with classic recipes from French gastronomy. He was the first chef to obtain 6 Michelin stars and advocates that French gastronomy becomes part of the Cultural and Immaterial Heritage of Humanity of UNESCO.
Antonio Bachour from Puerto Rico origin and with a Lebanese family, is one of the most respected people in the field of pastry in the world. He has passed through such a prestigious establishments as the Restaurante de los Hermanos Roca and l’Espai Sucre in Spain or the Valrhona company in France. Currently, he combines the management of his establishment in Miami with his work of dissemination throughout the world. His creations are overflowing with imagination and he is constantly experimenting to make desserts with surprising results.
A unique opportunity for professionals in the sector to share live and direct the techniques and tricks of two great chefs. With the collaboration of the chefs of the Hofmann Restaurant, it is a must for all those interested in learning from the best.