brown sugar

Course Classic Signature Cakes

Carrot cake

Course French Pastry Techniques

Banana and chocolate cake

Course French Pastry Techniques

Spiced wine cake

Course French Pastry Techniques

Profiteroles

Course French Pastry Techniques

Paris Brest

Course French Pastry Techniques

Saint Honoré

Course Creative Buttercream Cakes: Second Collection

Sponge cake: chocolate and banana

Course Creative Buttercream Cakes: Second Collection

Sponge cake: Caribbean rum and apricot

Course Creative Salads

Roasted butternut squash salad with tapenade, rocket, burrata and spiced walnuts

Cocoa with Ganache and Maldon Salt

Course Individual Desserts

Strawberry rhubarb pie

Course Alpine Haute Cuisine

Bread, milk and sugar

Course Classic Sauces

Thailand – Curry

Course Classic Sauces

Japan -Teriyaki Sauce

Course Zero Waste Cuisine

Banana split

Course Modern Korean Cuisine

Lamb saddle, kimchi roulade, chocolate sauce

Course American Barbecue

Barbecue Chicken

Course Individual Desserts

Banoffee “my way”

Course Individual Desserts

This is PEANUTS!

Course Alpine Haute Cuisine

Beef neck, Verjus and spice powder

Course Flavor-packed Sandwiches

Fried Chicken Sandwich

Course Lifelike Fruits and Nuts

Cocoa Strawberry

Course Mexican Carnitas

Butter cookies “Isidora”

Course Oven Roasting

Pork Ribs in BBQ sauce

Course Oven Roasting

Rack of lamb with fine herbs

Course Oven Roasting

Thanksgiving Style Turkey

Course Christmas Cakes and Bûches

Santa’s Mailbox

Course Sugar Art

Chocobomb

Course Vegetable Preparation Techniques

Rhubarb Jam With Spices

Course Thai Cuisine

Khao Soi

Course No Waste Fish

BBQ Fish Wings

Course No Waste Fish

Lime Pickle

Course Southern Cuisine

Cornbread Peach Cobbler

Course Doughnuts

Banana and Coffee

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

Course Classic French Pastry

Vanilla Saint Honoré

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Potatoes, cabbage and cod

Catalan style beans

Garlic soup

Zarzuela

Catalan style chicken