My Culinary Voice: Diego Lozano
The pastry chef and educator visited ICE's New York campus for an advanced pastry class and shared his food career philosophy.
"We can start a revolution in pastry inside Brazil, where we can create nice cakes that can be eaten all over the world."
Chef Diego Lozano has taken on the challenge of making modern pastries with Brazilian ingredients and classic European techniques. He founded São Paolo pastry school Escola de Confeitaria and spreads his Brazilian baking gospel around the world with master classes. Here, he shared his culinary voice with us on a visit to our New York campus for an advanced pastry class.