1st International Pastry online Forum in Bee Chef


On August 7th, 8th, 9th 2020, from Bee Chef Pastry School we will broadcast live a pastry forum in which 7 Chefs will participate, all of them internationally recognized.

Carles Mampel – Best spanish pastry chef 1999
Michel Willaume – Pastry world champion
Xavi Barriga – Owner of “Turris Bakery”
Toni Rodríguez – World leader in vegan pastry
Yohan Ferrant – Bakery champion in France 2019
Hans Ovando – World chocolate master Spain 2013
Elena Adell – Co-founder and  director of Bee Chef Pastry School

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Each of the chefs will do a live demonstration class, in which viewers will have an online chat to ask questions related to the elaborations.

Each class will last 4 hours, and will be recorded so that participants who cannot see it live can view it later.

Classes will be on August 7th, 8th and 9th from 9:00 a.m. to 13:00 p.m. and from 4:00 p.m. to 20:00 p.m. (GMT Spain)


9:00h-13:30h YOHAN FERRANT: “Modern viennoisserie”
  • Orange chocolate
  • Vanilla and raspberry love drop
  • Tropicana
  • Gianduja Dome
16:00h 20:30h XAVI BARRIGA: “Bread in our times”
  • Sourdough bread without yeast and long fermentation
  • Burger bread
  • Olives and bacon "chapata"
  • Pita bread
  • Baguette


9:00h-13:00h CARLES MAMPEL: “Contemporary pastry”
  • Finger Scarlett
  • Sablée Otelo
  • Streussel Vilodi
16:00-20:00h  TONI RODRÍGUEZ:”Vegan revolution”
  • Lichi and raspberry macaron
  • Passion fruit and hazelnut brownie
  • Mango Django
9:00h a 13:00h MICHEL WILLAUME “Nouvelle patisserie”
  • Orange, lemon and ganduja travel cake
  • Tarte Citrus
  • 100% Cherry
16:00 a 20:00h ELENA ADELL Y HANS OVANDO “New techniques in chocolate”
  • Bean to bar chocolate
  • Bean to bar chocolate leche
  • Bombón Oreo-Caramel
  • Banana brownie bar
  • Cutting bombon yuzu and lime



FRIDAY 20:30 to 21:15: Elena Adell: “Sugars and new sweeteners”

SATURDAY  20:30 to 21:15: Toni Rodríguez: “The vegan world”

SUNDAY 20:30 to 21:15: Hans Ovando: “Technology of new ingredients and techniques applied in pastry“


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