At Restaurant Associates, we believe exceptional corporate hospitality starts with continuous learning, creativity and craftsmanship.
As part of our ongoing commitment to delivering premium corporate catering experiences across Australia, our National Executive Chef, Leo Gstrein, recently hosted an exclusive dessert masterclass for our talented chefs.
Held in partnership with Calendar Cheese, this unique session brought together Restaurant Associates teams for an immersive and hands-on learning experience, designed to inspire innovation across our workplace hospitality and event catering offerings.
The masterclass featured internationally renowned pastry chef Jordi Bordas, a World Pastry Champion known for his modern, technical approach to dessert creation. Through his pioneering B-Concept Method, Jordi redefines traditional pastry techniques to enhance flavour, texture and consistency, key elements in delivering high-end hospitality experiences.
During the session, our chefs explored contemporary dessert techniques using premium ingredients, including Valrhona chocolate and Adamance fruit purées. The interactive format allowed teams to refine their skills, exchange ideas and gain practical insights they can bring back to their corporate dining environments.
In today’s evolving corporate catering landscape, experiences like this play a vital role in ensuring our teams continue to deliver innovative, high-quality food across staff restaurants, workplace dining programs and corporate events.
By investing in our people and collaborating with world-class partners, Restaurant Associates continues to raise the standard of corporate hospitality services in Australia.
