VIEW
COURSES
Andrés Lara
Pastry Chef
Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique.
He is now the Executive Pastry Chef at Melissa Coppel’s Chocolate and Pastry School in Las Vegas, but his work experience ranges from incredible places like El Bulli,to Noma, the Cacao Barry Chocolate Academies in Montreal and Tokyo and The Park Hyatt Hotel in Chicago.
Some of his most notable mentors include Albert Adrià, Paco Torreblanca, Ramon Morato, Jacquy Pfeiffer, Sebastien Canonne - just to name a few -
Andrés Lara COURSES
On Demand Recipe
2 Hours 40 minutes
Decadent Candy Bars by Melissa Coppel
On Demand Recipe
18 minutes
Chocolate Treats,Vegan
Caramel Oats Mendiants
On Demand Class
34 minutes
Vegan
Blueberry Tart | Plant Based
On Demand Class
34 minutes
Vegan
The "Truffle"
On Demand Class
30 minutes
Techniques
Class: Enrobing Techniques
On Demand Class
30 minutes
Techniques
Creamy Cacao Butter Basics
On Demand Class
34 minutes
Vegan
Plant-Based Pistachio Strawberry Tart by Lauren Haas
On Demand Class
34 minutes
Vegan
Plant-Based Cherry Tart by Lauren Haas
On Demand Class
24 minutes
Confections
Hazelnut Rocher
On Demand Class
34 minutes
Molded Bonbons
Cassis and Parmesan Bonbon
VIEW ALL COURSES
Other Top-World Chefs
Melissa Coppel
CEO Founder
Ramon Morató
Creative director for Cacao Barry
Daisuke Yamanouchi
Bean to Bar Chef
Frank Haasnoot
Pastry chef and Chocolatier
Daniel Álvarez
Owner of Dalúa de Elche (Alicante)
Josep Maria Ribé
Callebaut® chef - CHOCOLATE ACADEMY™ centre Spain
Raúl Bernal
Winner of Lluís Santapau 2011 Trophy
Francisco Migoya
Guest Chef
Olivier Fernández
Fundador del Bean to Bar MXBCN
Lauren Haas
Professor at the Culinary Institute of America (CIA), Greystone.
Gilbert Peña
Executive Pastry Chef for Joel Robuchon
