"We can start a revolution in pastry inside Brazil, where we can create nice cakes that can be eaten all over the world."
Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded S茫o Paolo pastry school Escola de Confeitaria and spreads his Brazilian baking gospel around the world with master classes. Here, he shared his culinary voice with us on a visit to our New York campus for an advanced pastry class.
Visit the Center for Advanced Pastry Studies (CAPS) for 2020 professional development courses and learn more about ICE's Pastry & Baking Arts program.
