Our collaborations
Mother Yeast Master Academy
The Academy enhances and popularizes the artisanal production of leavened goods with Mother Yeast.
Carries out promotion, training and cultural and professional development activities.
Sweet and Savory School
The Dolce&Salato school trains professional and amateur cooks and pastry chefs through professional qualification courses, workshops and master’s degrees.
ALMA
International School of Italian Cuisine
ALMA trains chefs, pastry chefs, sommeliers, bakers, dining room professionals, ice cream and pizza artisans, and catering managers from all over the world to make them true hospitality stars thanks to advanced training programs created with the most influential teachers.
ICIF
ICIF, Institute of Cuisine and Oenology of the Regions of Italy, is to qualify, protect and promote the image of Italian Cuisine, excellent local products and Italian regional food and wine culture, spreading their knowledge to professionals around the world through its training courses.
L'atelier Barcelona
Founded by Master Eric Ortuño, L’Atelier school was created with the goal of becoming a benchmark in training in the pastry industry, meeting high standards of quality and specialization. Its training offerings are designed to accommodate both those who wish to approach the world of pastry making and those who aspire to become professional pastry chefs, as well as professionals who want to perfect their skills and enthusiasts with an advanced level.
Relais Dessert
Relais Desserts is an association that brings together the world’s elite of haute patisserie, promoting excellence and innovation in this field. For more than 40 years, its members, selected from the best pastry chefs and chocolatiers from 19 countries, have shared their know-how to preserve and evolve Haute Pâtisserie. The association is founded on the principle of excellence, where technique, precision and creativity come together to give life to high-end desserts. Relais Desserts is synonymous with emotion and creation, with artisans reinterpreting the great classics and developing new recipes destined to become icons of tomorrow’s pastry.
