Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Advanced Course in Plated Desserts By Chef Vikas Bagul from School of European Pastry
1. Pear Caramel and Black Truffle with Vanilla Bean Ice Cream and Napolean
2. Fresh Mango and Basil Cake Yuzu Gel and Citrus Crumble
3. White Chocolate Baked Cheese with Wild Berry Sorbet