Fine Pastry by Frank Haasnoot

Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.

When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.

In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.

During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.

In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor. Also he launched his first pastry book Prisma.

In this Masterclass, you'll learn how to spell out your creativity and find your unique confectionery identity.

The following applications will be prepared at the training:

CAMILLE - hazelnuts/yuzu/tangerine
CHOCO COCO - coconut/lemon/orange
DAISY - passion fruit/vanilla
FLORA - currant/raspberry/dark chocolate
INCEPTION - pecans/dark rum/vanilla
PECAN - pecan/vanilla nuts
PIEDMONT - hazelnuts/coffee/lemon
VANILLA CHOCOLATE CLOUD - dark chocolate/marzipan/vanilia

Frank Haasnoot je holandski poslastičar i čokolatijer sa preko 25 godina iskustva.

Kada je Frank završio školovanje, počeo je da radi za nekoliko luksuznih poslastičarnica i restorana sa Michelin zvezdicama. Odlučio je da napusti Holandiju i počeo da radi širom sveta.

U poslednjih 11 godina radio je u Njujorku, Kuvajtu, Tajvanu, Hong Kongu i Barseloni.

Tokom svoje karijere Frank se takmičio na nacionalnim i međunarodnim takmičenjima iz oblasti poslastičarstva. Godine 2011. nagrađen je kao svetski šampion u pecivu i čokoladi na The World Chocolate Masters u Parizu.

Frank se 2019. vratio u Holandiju i počeo da radi kao međunarodni konsultant i edukator . Takođe je lansirao svoju prvu knjigu o pecivu Prisma.

Naovoj edukaciji pripremaće sledeće recepte:

In this Masterclass, you'll learn how to spell out your creativity and find your unique confectionery identity.

The following applications will be prepared at the training:

CAMILLE - hazelnuts/yuzu/tangerine
CHOCO COCO - coconut/lemon/orange
DAISY - passion fruit/vanilla
FLORA - currant/raspberry/dark chocolate
INCEPTION - pecans/dark rum/vanilla
PECAN - pecan/vanilla nuts
PIEDMONT - hazelnuts/coffee/lemon
VANILLA CHOCOLATE CLOUD - dark chocolate/marzipan/vanilia