eggs

Course Alfajores

Alfajor Marplatense (Chocolate)

Course Alfajores

Alfajor Santafesino

Course Alfajores

Alfajor Cordobés

Course Middle Eastern Cuisine: Ancestral Techniques

Cauliflower Pie with Sumac Ras el Hanout

Course Modern Korean Cuisine

Prawn Congee with Nori Sabayon

Course Modern Korean Cuisine

Egg custard with blue crab and caviar

Course American Barbecue

Brisket

Course Individual Desserts

Banoffee “my way”

Course Individual Desserts

This is PEANUTS!

Course Taiwanese American Fusion Cuisine

Beef Roll

Course Taiwanese American Fusion Cuisine

Fan Tuan

Course Classic Sauces

Tartar

Course Classic Sauces

Mayonnaise

Course Classic Sauces

Hollandaise sauce

Course Neapolitan Cuisine

Meatballs with Sorrento lemon essence

Course Neapolitan Cuisine

Sorrento walnut cake

Course Neapolitan Cuisine

Stuffed anchovies

Course Petits Gâteaux:Second Collection

Equatorial

Course Petits Gâteaux:Second Collection

Black Forest

Course Petits Gâteaux:Second Collection

Shortcake

Course Petits Gâteaux:Second Collection

Cheesecake

Mousse Desserts Course

Crazy coconut

Mousse Desserts Course

Classic chocolate mousse

Mousse Desserts Course

Forest Berry

Course Alpine Haute Cuisine

Potato, pumpkin and mustard terrine

Course Alpine Haute Cuisine

Meat and vegetable soup

Course Alpine Haute Cuisine

Egg tagliolini with porcini mushrooms, chanterelles and Trentingrana cheese

Course Molding Techniques in Pastry

Beet pot

Course Lifelike Fruits and Nuts

Hazelnut

Course Mexican Carnitas

Butter cookies “Isidora”

Course Fresh and Light Patisserie

Lemon and Herb Tart

Course Fresh and Light Patisserie

Grapefruit, Mint & Olive Oil Entremet

Course Fish & Chips and British Seafood

Kedgeree

Course Modern Algerian Pastry

Maritozzi Dough

Course Modern Algerian Pastry

Parisian Flan

Course Modern Algerian Pastry

Algiers Flan

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Potatoes, cabbage and cod

Catalan style beans

Garlic soup

Zarzuela

Catalan style chicken