Six world-reknowned pastry chefs will pass through Hangar 78 (Pianiga, Venice) in the coming months. The first one will be Frank Haasnoot. From 15 to 17 May, the Dutchman, winner of the World Chocolate Masters 2011, will share his philosophy and present his first book: Prisma. A book in which he alternates the creations that have given him more popularity throughout his career with new unpublished creations that still have his characteristic stamp, all distributed in a total of six colors.

Days later, on May 20 and 21, Sébastien Bouillet will teach techniques and new trends of French high pastry. While in June, Etienne Leroy, member of the French team winner of the Coupe du Monde de la Pâtisserie in 2017, will demonstrate how French classics can be turned into modern pieces, and Claire Damon will demonstrate her French pastry, giving clues to how to value the products.

Christophe Renou will be in this food and pastry innovation lab from July 29 to 31. In what will be his first visit to Italy, the MOF will analyze how to offer an attractive showcase with typical preparations of French pastry, mixing simplicity, technique, and refinement.

The icing on the cake of this magnificent calendar of courses is Jérémy del Val, who on the 5th and 6th of August will teach the foundations of international pastry and trends, without losing sight of the ingredients and the combinations of flavors to achieve a balanced result.