Frédéric Bau is the teacher of pastry chefs. In the Valrhona Chocolate Academy, he has trained generations of great chocolatiers and dessert chefs. This also includes many of today’s great chefs. His research has result in several technical innovations that are used today as a matter of course around the world. He has the same status for patisserie as Ferran Adrià has for avant-garde cuisine. He documented his knowledge in numerous books: the Encyclopedia of Chocolate, Chocolate Master Class and Envies Chocolat.
Monday on the Master Class stage.