Have you ever wondered what it takes to create innovative and daring recipes? What it takes to ground your vision… or maybe to take a step back when necessary to create a recipe that’s edgy, but that never forgets that flavor and shelf life always come first?
In this class, Chef Melissa Coppel (whose bonbons have been praised by the New York Times two years in a row) and Chef Ramon Morató (Creative Director of CACAO BARRY and author of “Chocolate”) share their notes with you as they dissect the thought process behind their acclaimed recipes.
Creativity isn’t always something you have to wait for, and it isn’t unfocused inspiration. It has to follow certain guidelines to turn into incredible confections.
Create honest, unique, and decadent confections that will amaze everyone with two of the world’s most acclaimed chocolatiers.
What is included in the tuition fee?
Recommendations and rules:
Ramon was born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery. After completing his studies, Ramon Morató began his training in a number...
World-renowned Chocolatier, Melissa Coppel, left her home in Cali, Colombia to study pastry in Argentina before moving to Chicago to attend The French Pastry School in 2006. One of the...
CHEF COURSES
CHEF COURSES
