• Courses

    How did they get that chocolate so glossy?
    What’s the secret behind the colourful Parisian macarons, or the croissants with lots of layers in the pastry?
    What’s creme anglaise? Did you ever ask yourself that kind of questions… Or maybe you just want to impress your date? In any case, we have you covered!

  • About me

    My name is Balazs Enzsol. I’m a pastry chef, and my heart beats for the sweet things in life. I’m originally from Hungary, but working with desserts has allowed me to travel all over the world, to learn new tastes and new techniques. And in the recent years, to teach other people some of the things I have picked up along the way.

About me

My name is Balazs Enzsol. I’m a pastry chef, and my heart beats for the sweet things in life. I’m originally from Hungary, but working with desserts has allowed me to travel all over the world, to learn new tastes and new techniques. And in the recent years, to teach other people some of the things I have picked up along the way.

I realized my passion late in life, and before putting on the chef’s jacket, I first studied economics and after that I completed my sergeants’ training at a military academy. Then one day I heard the calling, packed my suitcase and moved to the UK, determined to work my way up from the bottom in the restaurant world. In 2004 I got my first job as a pot wash at a fine dining restaurant. From there I made it to commis chef, and then on to chef de partie. In 2009 I got my first job as a head chef at The Meadows Restaurant in Stamford.

Having learned the tools of the restaurant trade, it became clear that I wanted to focus on the dessert kitchen, so I started attending various international patisserie courses, trying to learning all that I could about this area. From 2012 I was working as a chef de patisserie in France and Austria, and since the summer of 2016 I have been based in Barcelona, working at one Michelin-starred restaurant Hoja Santa with chef Albert Adrià.

Courses

How did they get that chocolate so glossy? What’s the secret behind the colourful Parisian macarons, or the croissants with lots of layers in the pastry? What’s creme anglaise? Did you ever ask yourself that kind of questions… Or maybe you just want to impress your date? In any case, we have you covered!

Below you will find a selection of the courses I teach. Whether you are kitchen professional, a home chef ambitious to improve your dessert cooking skills, or if you are looking for something different for a company party or a private event, I’m sure there is a program to suit your needs.

I am based in Barcelona, Spain, but I teach courses on a regular basis in Vienna, Budapest, London, and Paris. For larger events, I am happy to travel anywhere in Europe. All courses are taught in English or Hungarian.

Please feel free to send us an enquiry by clicking here, and we will get right back to you with an estimate and more details.