Ramon Perez | Master Class 2023 | Presented by Felchlin **DEPOSIT**

Item Code: IC-CLASSPEREZ062023

6 in stock

This is a non-refundable deposit. Your deposit will be applied to the final purchase price of the course ($945).

Free Shipping on qualified orders over $250.
Continental US only. Other terms and conditions apply.

Product Details

This deposit guarantees your spot in the class and will be applied to the total cost of the class. Our sales team will contact you approximately 2-3 weeks before the start of the class for the final remaining payment of $700 ($945-$245 deposit). If you are unable to attend the class on the specified dates, please let us know as soon as possible.

Total Class Price: $945


About This Class:

Fechlin Corporate Pastry Chef Ramon Perez will share his expertise while creating unique global flavor profiles. Learn about ganache technology with proper formulation, increase shelf life, and maximize texture and mouth feel without compromising flavor and quality. Experience in-depth teaching of the modern chocolate bonbon and confectionery techniques highlighting the use of colored cocoa butter and more.


About Chef Roman Perez:

CBorn to chef-restaurateur parents, Chef Ramon Perez began working in the kitchen of Napa’s Auberge du Soleil at 12 years old. When his parents opened Citronée in Nevada City, California, Perez worked through all the positions in their kitchen before finally landing at the pastry station in 1998. After high school, Perez attended the New England Culinary Institute and upon graduation immediately began work at Chef David Myers’ Sona, where he moved through the kitchen stations, gleaning inspiration from Myers and expanding his own repertoire. After Sona, Perez staged in Europe for six months working at 3 Michelin Star restaurants De Librije, Parkheuvel, and Pierre Gagnaire. Perez returned to Citronée, pastry muscles strengthened and took over the sweet station and newly opened bakery. In 2002, he was a finalist at the National Dessert Competition. In the summer of 2006, Perez returned to Sona and shortly after was named Executive Pastry Chef of the David Myers Group. This position allowed Perez to travel between the various outlets of the David Myers Group, organizing and implementing the Pastry Program for each unit (Sona, Boule Patisserie, Comme Ca Los Angeles, Comme Ca Las Vegas, Pizzeria Ortica, as well as recipe consultation for David Myers Cafe and Sola in Tokyo).

In 2011, Perez was the winner of the 2nd Annual StarChefs.com International Pastry Competition. Perez left the David Myers Group in 2012, so he could return to Sacramento and open Puur Chocolat, a brand inspired by his extensive travels and experiences. Perez has also spent time putting his skills to the test against the best pastry chefs in the country by competing in various competitions. He was also recognized by Dessert Professional Magazine as one of the Top 10 Chocolatiers in North America 2016 and was a semi-finalist for Outstanding Pastry Chef by the James Beard Foundation. In 2022, Chef Perez joined Felchlin as Technical & Sales Manager USA/Canada, Corporate Pastry Chef.


Other Details:

Plan to arrive at our facility all three days for Breakfast at 8 am. Demonstrations will begin at approximately 8:30 am and end at 4 pm each day (class on the last day will end at 3 pm so plan your travel accordingly). A light Breakfast and Lunch will be provided on all three days (if you have specific dietary restrictions, please let us know in advance).


What to Bring:

No tools or supplies are needed, we will provide everything. Dress comfortably and ready to work as this is a hands-on course.  Comfortable closed-toe shoes are highly recommended. We have guest chef coats for you to borrow, but of course, if you have your own, please feel free to bring them with you.

We also recommend that you bring business cards…you are here to learn, but don’t forget to network as you have a room of professionals around you that have come from all across N. America.



Our Innovation Center is located at 85 River Rock Drive, Ste 202, Buffalo, NY 14204. We recommend staying at the Residence Inn Buffalo Downtown, which is a short drive from our office. If you book with the link below you can take advantage of Tomric’s corporate rate.


Technical Information


June 6,7,8


8 am to 4 pm each day (breakfast and lunch provided)


Tomric Innovation Center, 85 River Rock Drive, Suite 202
Buffalo, NY 14207


This is a non-refundable deposit. Your deposit will be applied to the final purchase price of the course ($945).