Mousse & Semifreddo Monoportions & Cakes
by Luca Bernardini
Price per person £105 excl. VAT
& skills

• Balancing of semifreddo recipes

• Preparation of glazes

• Final decoration techniques

• Demonstration of alternative ways of presenting desserts

The chef
International Consultant


He started working with gelato in 2003, attending courses and assisting the gelato master Pino Scaringella.

After opening his first gelato shop, he started learning new ways of combining pastry and ice-cream, working with pastry experts such as Gianluca Fusto, Stefano Laghi, Emmanuele Forcone (Pastry World Champion at Sirha Lyon 2015) and the gelato expert, Diego Crosara (captain of the Italian gelato team – World Champion in 2016). He earned his degree in pastry from the CastAlimenti academy in Italy.

Terms & Conditions:

The maximum no of participants per establishment is 2.

All places are on a first come, first serve basis. Your participation at the event will be confirmed once we have received full payment of your invoice within 7 days of the invoice date. 


If you cancel in writing at least 14 days before the event we will refund 100% of the price.
If you cancel in writing between 7 and 14 days before the event we will refund 50% of the price.
No refunds will be given for cancellations in the 7 days preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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