• Ingenious Interpretations by Saray Ruiz

    Sep 13-15, 2022

A closer look into Chef Saray's creative world, going from her signature tarts, entremets, confection bars and visually enticing creations. Chef Saray's background in making cakes, sweets and chocolates related back to her Basque ancestry. The complexity and interpretations of her creations is why she chose to be a confectionery expert. She is considered one of the most relevant names in Barcelona, following her passion in teaching technical applications, paying homage and revisiting classics, and applying texture.


Date Sep 13-15, 2022
Teacher Saray Ruiz
Price 1,200.00 USD
Language English
Location USA, Chicago
Status Available

Saray Ruiz

Guest teacher

Formed in the EPGB (Escuela de Pastelería del Gremio de Barcelona) where she currently teaches and graduated with honors in her class. Her grand passion is chocolate, which drove her to compete in two events that led her to her first prize in the international of chocolate figures and to become the best chocolate teacher in Spain in 2019 after winning the Lluis Santa Pau trophy. Teaching is also one of her greatest passions; it has allowed her to teach classes around the world. “It is a real privilege to be able to teach this course in the Chocolate Academy Chicago and I hope to demonstrate a bit of me during these days”


Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.