The Raisin Administrative Committee organized the Third Master Baking Seminar with the participation of the chefs and writers of the book “Bread, Flavor and Tradition”, Didier Rosada and Juan Manuel Martinez Solarte. 

The seminar goal was to train chefs and bakers on the versatility and the process of California Raisin harvesting and its uses in bakery products. At the end of the event gift bags were given, the seminar recipe book and the complete presentation so that the ideas could be used by the assistants in their companies.  The event communication allowed to reach to more than 210 executives chefs and bakers registered, from great companies as El Globo, Nestle, Hyatt and Four Seasons.