My workshop experience abroad and La Chef of abroad.
My name is Litridis Christos, I am a second-year confectioner student and visited Algeria last summer for my workshop. During the first year of studies we were given the option to either attend a workshop independently of thorough the school..
Cake rose cream cheese from the pastry making art specialty classes and baking- pastry chef
The usage of amino acids for the function of the human organism: Nutritional advice and gastronomic combinations for best absorbance.
The new trend in gastronomy marry the cheese with the flour. Do the bakers and confectioners really know what does this food combination offers to the organism?