My name is Eugen Ursu, I am a Patiser Chocolatier Brutar in Geneva, Switzerland, and I am happy to share with you the same love for desserts.
My professional path started in 2008 and continues until today, starting from the professional high school and ending at the renowned "DUCASE" school in France.
Over the years, I have had the opportunity to work with renowned chefs such as Hans Ovando, Luc Debove, Stéphane Leroux, Paul Occhipinti, Yann Sabot. I have managed to accumulate a wide range of knowledge in this field and I am now ready to share with you the little secrets of this profession.
I can't wait for us to meet and cook together!
What is the process of studying
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