Want to know how to make create the most popular and beautiful desserts and cakes professionally? You will find out why you should use exactly this or that type of flour, the difference between types of sugar and how they affect on pastry and icing, the kinds and features of gelatin and pectin.
What do you need to perform cook like a real pastry chef? We will focus on the main basic tools and equipment and show you how it to use themworks in practice.
This knowledge will be enough to start your own small business, to understand the basics of confectionery art and to take a fresh look on at familiar ingredients from the other side.
Our participants are from the USA, Canada, Russian, Estonia, Finland, Norway, Switzerland, Poland, Ukraine, Belarus and even from Brazil. It doesn’t matter where you live.