Demonstration course with Reinolf Mössl and Matthias Frész Experience top products such as Linzertorte, Hokkaido cheesecake and Bienenstich in a new style. In this course on international pâtisserie, you will take your expertise to the next level – with expert guidance on classic and modern recipes from around the world. Get inspiration on how to create eye-catching displays for your sales counter.This programme is aimed at professionals from bakeries, confectioneries, and pâtisseries who want to explore a wide variety of applications and recipes in a new style. On his culinary journey around the globe, Reinolf Mössl gained valuable experience in top-class gastronomy – from 4-toque and 2-Michelin-starred restaurants to renowned hotels and resorts in Korea, Thailand, the USA and the United Arab Emirates.Matthias Frész's career took him to various renowned establishments in Germany, Austria and Switzerland, where he gained valuable experience in confectionery and upscale pâtisserie. In the process, he constantly expanded his expertise.

Demonstration course with Kalle Jungstedt Combine classic international desserts and pâtisserie in a single, exquisite praline. Discover how flavours, textures and stories can be interwoven in the delicate shell of a praline. Chef Jungstedt demonstrates his creative approach – from inspiration and ingredient combinations to achieving the perfect balance of sweetness, acidity, salt, crunch and creaminess to create perfect harmony. This programme is aimed at people who want to learn different techniques for fillings, glazing and presentation. You will gain insights into how to create a bite from a praline that encapsulates the entire experience of a dessert. The owner of the renowned chocolaterie and chocolate school in Stockholm, Sweden, combines production, innovation and teaching under one roof. His exquisite pralines are characterised by precision, creativity and the flavours of Nordic cuisine combined with international dessert artistry. Translated with DeepL.com (free version)

Exclusive demonstration course with Francisco Migoya Discover chocolate from a whole new perspective. Explore how to make bars, sticks and pralines using a modern, technical approach – without losin sight of the essentials: taste, design and the emotion that only chocolate can evoke in us. This programme is aimed at professionals who are interested in methods and perspectives that go beyond the traditional textbook. It shows how technology and creativity can work together to create the unexpected. It's not just about recipes, but about understanding chocolate as a medium in which craftsmanship and design merge with taste – an invitation to rethink the possibilities of chocolate making.Francisco Migoya is arguably one of the most charismatic and talented confectioners, chocolatiers and pâtissiers in the world. With his keen sense of flavour and brilliant understanding of technology and product composition, he has mastered the world of chocolaterie, confectionery, baking and pâtisserie like no other. After working in a variety of roles and as the author of the legendary book series After working in a wide variety of roles and as the author of the legendary book series ‘Modernist Cuisine’, it is no surprise that he is now responsible for the overall operation and development of all confectionery, pâtisserie and confectionery products at the renowned NOMA restaurant in Copenhagen. In 2022, it was included in the ‘Best of the Best’ list.

This course provides insights into the world of Turbiné products. The structure of various internal structures is explained and their practical application in production is demonstrated. Technical know-how is combined with concrete ideas for everyday work. Vincent Lechevallier is a chocolatier and confectioner with several qualifications, including CAP and BTM in pâtisserie and chocolaterie, as well as the Brevet de Maîtrise in both disciplines. In 2018, he was a finalist in the renowned ‘Un des Meilleurs Ouvriers de France’ competition in the Chocolatiers-Confiseurs category. He completed his training with an artisan pâtissier-chocolatier in Normandy. He then worked at Chocolaterie Michel Cluizel and as head of R&D at Monbana. He has been Executive Chef at Domachoc since September 2024 and has also been running his own training company, ‘Chocofiseur’, since 2023, focusing on Turbiné products.Course location: École professionnelle de MontreuxCourse language: frenchCourse duration: 9h15 to 16h30Costs: 360 Felchlin points or CHF 396 (including meal)