Pastry New Textures & Applications
by Jean-Thomas Schneider
Price per person £105 excl. VAT
& skills

• New textures for recipes

• Entremets

• Soufflés

• Plated desserts

The chef
Pastry Chef for Louis Francois/Founder & International Pastry Chef at JTS Pastry Consulting


Winner of the Pastry World Cup 2017


He set up his own pâtisserie consulting firm, JTS Consulting in 2012. Following on from his initial experiences in stores, he then turned to gourmet resaurants. For over six years, he rubbed shoulders with Michelin starred establishments such as: L’Arnsbourg***, L’Espérance***, Relais Bernard Loiseau***, Hôtel George V**, and Hôtel Meurice***. He participated in the opening of the ‘Café Pouchkine’ pâtisserie in Paris leading the pastry kitchen with pastry chef Emmanuel Ryon for two years.

Vice World Champion at the Ice Cream World Cup in 2012. Finalist in the MOF Glacier contest in 2015. He was crowned World Champion at the Coupe du Monde de la Patisserie 2017.

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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