PastryBCN continues to organize specialized online courses with international pastry figures, all of them via Zoom and with simultaneous English-Spanish translation. For the next few weeks, masterclasses with three renowned professionals have been announced: Wei Loon Tan, Nicolas Lambert, and Juan Manuel Herrera.

On May 15-16, Wei Loon Tan, a member of the Malaysian team that won the Coupe du Monde de la Pâtisserie 2019, will teach his pastry skills. The two-time Asian Pastry Cup winner and director of pastry studies at the Academy of Pastry Arts Malaysia, will reveal techniques and how to balance ingredients for such popular pieces as the Revisited Black Forest, Spring, Hazelnut Coffee Eclair, Hazelnut Grapefruit St. Honore, Taro, and Marble travel cake.

On May 29 and 30, Nicolas Lambert, Executive Pastry Chef at the Four Seasons Hotel Lion Palace St. Petersburg, will make some of his signature desserts: Bee Medovik, Raspberry, 100% Chocolate, Vanilla and Caramel Saint Honoré, and Pastel de chocolate and jasmine tea. Born into a family of pastry chefs and bakers, at the age of 21 he became the youngest winner of the Festival des Croquembouches. He continued his career alongside great masters such as Sébastien Bouillet in Lyon, Christophe Michalak at the Hôtel Plaza Athénée (Paris) and Jérôme de Oliveira at Intuitions. In 2015, he started working at the Caprice restaurant in Hong Kong and in 2018 he received the title of Best Pastry Chef in Asia from the media ranking The World’s 50 Best Restaurants.

And on June 19 and 20, the Argentinian chef Juan Manuel Herrera, who was trained at the Ecole Lenôtre Paris, professor of bakery-pastry at Ott College in Buenos Aires, and has professionally advised many bakeries and patisseries, hotels, restaurants, pastry shops, and cafes, will give advice based on his own experience and concepts to correctly make different types of croissants, puff pastry, and brioches.