During this workshop, Jean Thomas will challenge your taste buds with different textures, from gelifiant to aeration and thickeners.
You will learn to incorporate these techniques in different applications.
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, at the Gelato World Cup 2018 in the French team and was awarded the MOF (Meilleur Ouvrier De France) in 2019!
The maximum number of participants per establishment is 2.
All places are on a first come, first served basis.
If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.
If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).
No refunds will be given for cancellations within the 6 weeks preceding the event.
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)