Learn the art of plating artistic desserts, combining traditional and deconstructed techniques to bring that ‘wow’ factor on a plate.

About this experience

November 27 | 10am- 6pm | Learn the art of plating artistic desserts, combining traditional and deconstructed techniques to create stunning plates for your next dinner party. In this interactive class, Chef Sanjana Patel will share her tips, tricks and technical know how to make components to bring that ‘wow’ factor on a plate.

What you will learn:
- Different sauces
- Fresh ice cream and sorbet
- Different components and decorations for plating
- Warm and cold components for plating

Sample Recipes:
- Deconstructed Rocky Road
- Vegan and Sugar free Panna Cotta Glass Dessert
- Millefeuille
- La Folie’s Signature Infinite Caramel Dessert Deconstructed

*Refreshments and light lunch will be provided*

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.