Our question of the day... What type of chocolate do you prefer, milk, dark, or white? In case you were wondering these bon bons came straight from our Pastry Program.
To make exciting food you need to introduce varying textures into your creations. Milk chocolate enrobes vanilla caramel, praline with feuilletine, and vanilla ganache.
Since Chef Yann has joined us here at the school he's been pushing himself to develop some new recipes. Here he shows us his latest version of the classic tart tatin. @yann_migault
In the art of baking & pastry, education is more than just mental; it's learning the hand skills.