| ::
| | Short trainings
|
| | |
•
| | September 2010 |
|
THE SPIRIT OF THE GREAT CHEFS WITH BRUNO MONTCOUDIOL
|
|
BRUNO MONTCOUDIOL - World Champion in Making desserts - Meilleur Ouvrier de France Pastry chef
|
|
 |
Bruno MONTCOUDIOL will share with you his last creations shop. This young business manager will surprise you with its passion, its generosity and its incredible talent. Discover the man and its magnificent tastings, for a moment rare and unique.
To the program: 3 days of intensive training and 1 special day for the show in association with Franck Michel (Meilleur Ouvrier de France Pastry cook - World champion in making Dessert).
EXCEPTIONAL EVENT
Thursday, September 09th from 09 am till 5 pm
The tastings will be served with Sweets Natural ROUSSILLON Wines.
|
|
|
From monday 06 to thursday 09 september 2010
Duration : 4 days - 32 hours
Rate : 1 379.60 € without taxes - 1 650 € with IVA
Breakfast and lunch are included
|
|
PRESTIGEOUS ARTISTIC CHOCOLATE
|
|
Franck MICHEL - World Champion in Making Dessert - Meilleur Ouvrier de France Pastry chef
|
|
 |
Franck MICHEL is going to share a multitude of techniques of decorations made in chocolate. You are going to conceive a unique presentation showpiece for the decoration of your buffet or ceremony.
To the program: 3 days of an intensive training and 1 special day for the show in association with Bruno MONTCOUDIOL (Meilleur Ouvrier de France Pastry cook – World Champion in making Dessert)
EXCEPTIONAL EVENT
Thursday, September 09th from 09 am till 5 pm
The tastings will be served with the Sweets Natural ROUSSILLON Wines.
|
|
|
From monday 06 to thursday 09 september 2010
Duration : 4 days - 32 hours
Rate : 1 379.60 without taxes - 1 650 € with IVA
Breakfast and lunch are included
|
|
CANDY-MAKING AND CHOCOLATE CANDIES
|
|
André ROSSET - Meilleur Ouvrier de France in Confectioner Craftman – Member Association « Tradition Gourmande »
|
|
 |
André ROSSET’s knowledge in candy-making and chocolate confectioner is one of the famous French chef well known in France in this domain.
To the program : toffees, fruit jelly, sweets, liqueurs, dry fruits, marshmallow, lollipops and different varieties of chocolate candies.
|
|
|
From monday 13 to thursday 16 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
|
|
THE SPIRIT OF THE GREAT CHEFS WITH ANTOINE SANTOS
|
|
Antoine SANTOS - Pastry Chef in JAPAN – Vice World Champion - IPGP
|
|
 |
Vice World Champion IPGP, Antoine SANTOS is a representative French pastry chef in Japan with a great talent.
He is going to come “in exclusivity” in our school for presenting his collection of modern cakes.
To the program: You can find in these desserts, the perfection and aesthetic with exceptional tastings.
|
|
|
From monday 13 to thursday 16 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
|
|
ARTISTIC SUGAR
|
|
Ewald NOTTER - World Champion in Making dessert – Founder "Notter School of Pastry Arts" in ORLANDO (USA)
|
|
 |
Author of several books on the work of the sugar and specialist of the artistic isomalt, EWALD NOTTER will pass on to you all its passion and its professional experience in the decoration. You will approach various modern techniques of cooked, poured, modeled sugar. … A training course not to be missed for all the passionate professional.
|
|
|
From monday 20 to thursday 23 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
|
|
THE SPIRIT OF THE GREAT CHEFS WITH ORIOL BALAGUER
|
|
Oriol BALAGUER - Best Pastry Chef Spanish – Oriol BALAGUER’s shop in BARCELONE – SPAIN -
|
|
 |
Oriol BALAGUER is going to show you how to make beautiful desserts (cakes, tarts, chocolate candies….), his creations are unique, elegant and tasty. A great moment of pleasure to share.
|
|
|
From monday 20 to wednesday 22 september 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
CANDY-MAKING AND CHOCOLATE CANDIES
|
|
Serge GRANGER - Meilleur Ouvrier de France in Candy-making and Chocolate Confectioner Craftman
|
|
 |
Serge GRANGER is going to share his passion and his knowledge for the love of chocolate and candy-making.
To the program : chocolate candies, commercial artistic showpiece made in chocolate, toffees, marshmallows, and other different candies making.
|
|
|
From monday 27 to thursday 30 september 2010
Duration : 3 days and a half - 28 hours
Rate : 1 220.74 € without taxes - 1 460 € with IVA
Breakfast and lunch are included
|
|
THE SPIRIT OF THE GREAT CHEFS WITH ARNAUD LARHER
|
|
Arnaud LARHER – Meilleur Ouvrier de France Pastry Chef – Relais Desserts International – LARHER’s Pastry Shop in PARIS
|
|
|
|
Arnaud has for vocation the French pastry, he likes giving pleasure with passion and simplicity, his last creation of sweets, individual cakes and the other specialties. An intense training full of different and varied products.
|
|
|
From monday 27 to wednesday 29 september 2010
Duration : 3 days - 24 hours
Rate : 1 045.15 € without taxes - 1 250 € with IVA
Breakfast and lunch are included
|
|
|
