Welcome to the ultimate masterclass in modern baking. Whether you are a professional chef, an allergen-conscious home baker, or someone looking to master plant-based culinary arts, this course is designed for you.
Baking without traditional eggs, dairy, or gluten can feel like a guessing game—but it doesn’t have to be. In this complete collection, Chef Jessica McKenzie takes the guesswork out of the kitchen through professional training videos and step-by-step recipe guides. She will teach you the precise science, formulas, and advanced techniques used in world-class culinary academies.
A core highlight of this training is learning how to master modern, clean ingredients. Chef Jessica will show you exactly how to utilize our three signature products—PANACEGG, GERBET, and Potato Protein 300 CW—to achieve flawless texture, lift, and structure without relying on traditional allergens like eggs.
What You Will Master:
- Classic French Pastry & Piping: Master the delicate art of crispy Eclairs and perfectly smooth, chewy Macarons using our specialized PANACEGG and GERBET formulas, which are both made with Potato Protein.
- Gourmet Layering & Structure: Learn the academy secrets to building stunning French Entremets, light Swiss Rolls, and rich, velvety Cheesecakes using PANACEGG for perfect binding or POTATO PROTEIN for texture
- Global Dessert Favorites: Recreate a flawless, creamy Tiramisu completely free from traditional dairy and eggs.
- Create a Dessert Bar: Create a collection of elegant pastries to serve friends, family, or business people.
- Savory Pastries & Doughs: Expand your skills into the savory world with crisp, golden Savory Pastries and specialized tarts.
Learn At Your Own Pace
This course is designed to fit your life completely. There are no schedules, no deadlines, and no rush. You can watch the training videos and practice the recipes in your own time, whenever you feel ready. Once you join, you have lifetime access to all materials, so you can learn entirely at your own pace.
