BLIND TASTINGS of the ingredients are extremely important. It is where the student knows the raw material, analyzes it, and loves it. So, he can later use it correctly in his desserts.

Take a test with a friend. Blindly try ingredients without seeing what they are, you will see how difficult it is.

In the ANNUAL RESTAURANT PASTRY COURSE, we try everything, we analyze everything.

We shall wait for you !!!. ?