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Masterclasses
New in 2018 and an immediate success: the Masterclasses! Within two days, curated master classes take place after each of the cooking shows. In 2019, visitors had to choose between exciting workshops:
Masterclasses with Cacao Barry: Dessert creations with Andrés Lara
In this
Masterclass,
Andrés Lara
showed how a
wide variety of
flavours can be
combined with
couverture in
unusual ways to
create startling
desserts.
Born in Chicago
and raised in
Venezuela,
Andrés Lara has
laid the
foundation for
his career by
training at the
pastry school of
Jacquy Pfeiffer
and Sebastien
Canconne. The
subsequent
collaborations
with chefs such
as Ramon Morato
and Albert Adrià
have
strengthened his
love, respect
and
understanding
for food
science. Lara
has further
exhausted his
sensitivity to a
wide variety of
foods and their
flavours, and
today creates
unique, sweet
compositions for
Cacao Barry.
Masterclass with SMITH & SMITH Wine Company: Natural Wines with Cédric Besson
What exactly is natural wine? In this high-quality seminar with Christoph Pichler (Product Manager and Director Fine Wines at Smith & Smith) and Cédric Besson from Winzerkeller Besson-Strasser in Schaffhausen ("Die 19 besten Winzer in der Deutschschweiz", GaultMillau), the visitors learned the difference between conventional, organic, biodynamic and natural wine. In addition to covering the different cultivation and ageing methods used in winegrowing, top winemaker Besson also adressed the challenges faced in the vineyard and the cellar in relation to traditional, highly intrusive methods of fermentation and ageing and the ‘minimum intervention’ approach favoured by biodynamic practitioners and natural winemakers. The visitors could discover the differences with their own senses during two wine flights.
Masterclass with Lavazza: Coffee Cupping with Martin Ponti
Martin Ponti was one of Switzerland’s first Q Graders and already has nine years of experience as a professional coffee cupper under his belt. In his Masterclass, the visitors experienced the diverse flavours and aromas of coffee and found out how coffee is officially classified and graded according to SCA protocols. Ponti returned to Switzerland last year after working in Indonesia – one of the world’s largest coffee retail markets – for more than ten years. He now works for Coca-Cola Switzerland, managing the Lavazza Training Centre and sharing his knowledge in the role of Coffee Capability Specialist. The participants could join him in his Coffee Cupping Masterclass to enhance their own knowledge of this precious little bean.
