Enter the world of haute-couture pastry and luxury.
Angelo Musa, pastry chef at the Plaza Athénée, will share with you his range of tailor-made, subtle and refined desserts.

Objective

To enable each trainee in search of development to perfect his or her skills in the production of a range of made-to-measure palace pastries.

Targeted skills

  • Master the techniques and presentation of pastry on the plate.
  • Acquire the fundamental knowledge in the creation of a new palace pastry collection
  • Integrate the optimisation of working techniques for rational creations
  • Learn a personalised work organisation method
  • Commercial analysis and price study
  • Introduction to tasting with a study of textures, associations of flavours and conservation methods
  • Introduction to innovation and creativity
From September 12 to 14, 2022
Duration 3 days (24 hours)
Limited to 12 persons
Professional Experience & Diploma
1 166.67 € EXCL. TAX – 1 400 € INCL. TAX
Breakfast and lunch included
International Pastry School
in Perpignan

Angelo MUSA

Best Pastry Chef of France (MOF)
World Champion of the Dessert Trades
Pastry Chef at the Plaza Athénée in Paris

Haute couture pastry chef who offers elegant, refined and tasty desserts.

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Prerequisites

  • Be of legal age
  • Wish to join / be in the professional world of the food industry

Contact

The International School of Patisserie team is at your disposal for any questions or additional information

E-mail :  contact@olivier-bajard.com
Phone : 04 68 38 78 85