Chef Diego Lozano has always aimed to value Brazilian Confectionery, mixing the techniques and ancient traditions of European confectionery.
As a result, he creates sweet works of art, full of color and flavor, which is one of the reasons that led him to opt for creations with national flavors, often uncommon to most of the population, such as: grumixama, umbu, cambuci, cumaru, cupuaçu, taperebá, uvaia, white açaí and even priprioca, an aromatic herb originally from the Amazon, whose roots release a light, woody fragrance.
"The main objective in our courses is to transmit in a clear and objective way, not only a deep technical basis, but also a solid practical improvement contained in the Universe of Confectionery, especially for those dedicated to this profession, which I embody with great pride. "
