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Diego Pan – Enzymes, Carbonation, Cordials, Acids & Sugars
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Marc Jordana – Enzymes, Ferments & Plant Proteins
Latte Art
Desserts
Molecular Techniques
Textures, Enzymes & Plate Architecture
Essential Molecular Cuisine
Fermentation & Preservation
Fermentation & Preservation for the Bar
Diego Pan – Enzymes, Carbonation, Cordials, Acids & Sugars
Sous Vide – Theory & Practice
Basic Bread Baking
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