Balazs Enzsol is a patisserie with a passion for the sweeter things in life, currently based in Barcelona and working at one Michelin-starred restaurant Hoja Santa with chef Albert Adrià. Originally from from Hungary, Chef Enzsol studied economics and trained as a sergeant at the military academy before he moved to the UK determined to make his way up the restaurant world in 2004. He worked hard to become commis chef and chef de partie before becoming head chef at The Meadows Restaurant in Stamford in 2009. Chef Enzsol then decided to focus on the dessert making, which has led him to attend various international patisserie courses, and working as a chef de patisserie.  This chef is willing to do what it takes to achieve his dreams and his teaching courses to those willing to learn is his way of sharing his knowledge with the world.