Online Master Class (live broadcasting vía Zoom)
May 05th, 06th & 07th, 2023 (9 AM - 6 PM). Price: 960 euros.
In English & Spanish.
Access to the recorded videos once the class is finished
Warning: Last items in stock!
A native of Brittany, France, Chef Julien Perrinet dreamed of becoming a pastry chef from a very young age. After graduating culinary school with honors, he began his career in Paris with MOF chef.
Then, he starts an international career that took him to Canada, Qatar, Tahiti and then the Maldives before becoming the Head Pastry and Bakery Chef at a luxury hotel in Beijing, China. He continued to work with some of the world's best chefs and international talent as he moved to Singapore, where his culinary pursuits included working at Joël ROBUCHON & L'Atelier de Joël ROBUCHON (respectively 3 and 2 michelin stars)
Then, he join TWG Tea Company in the creation department.
He joined Park Hyatt Tokyo in December 2020 after serving as Executive Pastry Chef at Grand Hyatt Taipei for 6 years.
Chef Julien coach the national pastry taiwan team for "Coupe du monde de la patisserie" helds in Lyon in 2018.
His personality is reflected in his creations as well. A broad range of international experience, naturally inquisitive nature and unique creative style make his cakes unforgettables.
Open to all levels.
(***) The teaching methodology will be carried out following the health regulations related to COVID-19
Open to all levels.
1-The Mama cake: Chocolate cake, salted caramel, milk chocolate chantilly.
2-The Charlotte: Pinky sponge, strawberry marmelade, vanilla namelaka.
3-The Pistachio: Pistachio cream, pistachio sponge, pistachio praline, raspberry jam.
4-The Modern Carrot Cake: Dulcey sour cream, orange mikan, maple walnuts.
5-Like a Mont-blanc: Pear, chestnut, vanilla.
6-The 180: Jasmin tea, raspberry, peach.
7-The Berries Essential: Berries mousse, strawberry jam, raspberry financier.
8-The Mango Rice Tart: Rice pudding, mango jam, fresh mango.
9-The Roll Cake: Taro cream, passion fruit, Viennois sponge.
10-The Swan: Fromage blanc, praline, lemon, vanilla
Venue for workshops:
International Pastry Academy “El món dolç de Claudia”
Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)
08902 – Hospitalet de Llobregat – Barcelona
The price of the master class includes:
Book recipe (by email)
Live broadcasting via Zoom
Translator English - Spanish
Online participants will be able to interact with the chef, ask questions and clarify doubts.
1 hour break for lunch
** The course will take place with a minimum of 12 people.
Participants will be able to access the recorded course during 1 month after the course is held.
To confirm the reservation, if you choose to pay by bank transfer, you must make the deposit / transfer of 960 euros on the same day of the reservation and send the receipt via email. In case of not receiving the receipt, the reservation will be automatically canceled. Please indicate your full name (it will be the name that will appear on the diploma) in the concept of your email.
By the organization: if the course is canceled by the organizers, the student will receive a refund of the amount paid by him/her to date.
By students: there is no possibility of refund if the student cancels his/her attendance.
In case of postponing the course's date, the participants will have the option to accept the new date or choose another course from the academy’s calendar. No refunds will be made.
All the courses will be confirmed 15 days before the class date.
-The money paid is valid only for the date of the workshop and is not refundable.
-The reserved space is not transferable to another person if you can not attend the course.
-The fact of attending the above course PROVIDES NO rights to the content and identical reproduction thereof without permission from the chef.
-The participants read these instructions and the conditions described above and are understood as accepted once payment is made.