Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Seafood Brunch Masterclass by Pralhad Kakkar & Cambay Tiger
- Going down on Monroe – (Made with prawns)
- Fish a la mitsuie- (Made with Tilapia)
- Salmon al dente- (Made with Salmon )