Jesús Camacho, chef at Donaire, was invited by the Basque Culinary Center to lead a series of training sessions aimed at students specializing in pastry arts. Although this was not his first visit to the prestigious institution, it was the first time he participated following a direct invitation from the university — a recognition of the work he has been carrying out at the helm of the restaurant’s sweet and savory culinary proposal.
He was accompanied by José Hernández, Head Pastry Chef at Restaurant Donaire, with whom he shared two intensive days of training and collaborative work alongside the students.
Over the course of two days, students had the opportunity to immerse themselves in Donaire’s creative universe through a highly practical training program. The sessions combined the technical execution of the dishes with a detailed explanation of the philosophy underpinning the restaurant’s gastronomic concept.
Far from being conceived as a simple cooking demonstration, the masterclasses allowed students to understand how a unique gastronomic identity is built through technique, creativity, and conceptual coherence.
The main focus of the sessions was the philosophy and concept of savory pastry that defines Donaire. This line of work has enabled Jesús Camacho to develop a distinctive language within haute cuisine, exploring new ways of integrating techniques and resources traditionally associated with pastry into savory creations.
Throughout the sessions, students learned not only the recipes themselves, but also the creative processes, inspirations, and the way each preparation fits into the restaurant’s overall gastronomic experience. In addition, every recipe included a precise breakdown of each ingredient and its exact quantities, allowing students to fully appreciate the level of rigor and technique behind every creation.
Among the preparations developed during the sessions were several savory petits fours, conceived as small bites capable of encapsulating Donaire’s culinary identity. Each creation served as an opportunity to explore specific techniques and reflect on the role of pastry within contemporary cuisine.
Students also worked on the preparation of the yeast toast with caviar, one of the most representative creations of Donaire’s culinary proposal. This dish served to delve deeper into aspects such as flavor balance and the importance of high-quality ingredients.
The training also included the full preparation of the three desserts currently featured on the Victoria Tasting Menu. Through these creations, attendees were able to understand how Donaire’s sweet narrative is structured and how it connects with the rest of the dining experience.
As part of the program, Jesús and José also developed four specific varieties of petits fours, showcasing different technical and creative approaches that enrich the restaurant’s final proposal.
Beyond the recipes themselves, one of the main goals of these sessions was to share a way of understanding gastronomy. Jesús Camacho explained to the students how haute pâtisserie can become a powerful tool capable of bringing identity, emotion, and coherence to a culinary project.
This invitation from the Basque Culinary Center represents significant recognition of the work being developed at Donaire, as well as an opportunity to continue contributing to the education of future generations of professionals. It was an exchange of knowledge that reaffirms the restaurant’s commitment to innovation, excellence, and the constant evolution of gastronomy.
