Creative Recipe Development and Production

Creating original and innovative recipes is one of the main goals of a professional pastry chef. New recipes need to meet the market needs and pastry chefs must be able to understand trends as well as develop a personal style. The aim of this course is to provide students with the instruments to develop new and innovative recipes. Creativity is not only a matter of new ideas: new recipes need knowledge of the basic ingredients and how they can be combined, besides the standard classic applications. Students will approach the basics of food pairing, a branch of culinary science used by most professionals today in order to broaden the possible flavors combinations. This course provides students with a solid knowledge of the chemistry behind single preparations, whether traditional or contemporary. Through the lectures students will be guided into a new perspective of ingredients and their interaction.

Prerequisites: Master Italian Pastry Arts II or equivalent.