In March 2016 was 5-days 100% practical masterclass in 2 working shifts with 14 people in each and 12 working hours at every days.
My two group of students made together 160 entremets, 28 brioche, 2 different types of macarons and 28 pate a croute. They got the incrediable amount of the practical knowledge, starting with the cooking basis. They made by themselves chocolate decoration, the concept of the presentation and serving, themes. My heart swells with the pride for my students, for what they did, how strong, interesting and powerfully it was!