(5-Star Pastry Ambassador)
Frederic Moreau (5-Star Pastry Ambassador)
Plated dessert- you will be learning an arrangement of one or more components. ... All the components needed—including mousses, meringues, ice creams and sorbets, cookies, dough, cake layers, pastry cream, and dessert sauces—are used to make a presentation that is more than the sum of its parts.
Stephane Treand (MOF)
Vincent Guerlais (Chocolatier)
Signature selection festival and Christmas season-learn how to make a fruit cake baking skills and how to achieve beautifully smooth marzipan and icing. Classic and novelty decorations will also be demonstrated and practiced to create a stunning center piece for your Christmas table or any occasion.
(Gourmet Pastry Chef)
Sebastien Bouillet (Gourmet Pastry Chef)
Fine Selection of Petite Gateaux ()
This workshop will take you through a the classic series of delicacies from the famous “ Le PETIT GATEAU” Melbourne. Understand how chef Pierrick Plan his menu , his philosophy behind designing and upgrading his pastry shop products.
An eye opening workshop for aspirant pastry shop owners , Pastry Teachers , Pastry Chefs and Students.
Pierrick Boyer is based in Melbourne Australia , as Executive Pastry chef at RACV new landmark headquarters, August 2004 and open le Petit Gateau Patisserie in July 2007. (www.lepetitgateau.com.au)
Pierrick has a wealth of International experience spanning 21 years in hospitality and dining, working along side some of the worlds most international renowned Chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux.
He will be Taking Workshop on the fine selection Pastries and Cakes from Le Petit gateau , Melbourne. It will be a 2 days hands on Workshop, 1-2 nd Nov , 2015.
Driving to achieve perfection in his field Pierrick joined the Ritz Carlton in Boston, in 2002 .Before joining RACV and head hunted by former Executive Chef of RACV City Club, Pierrick worked for a 14 months at the Plaza Athenee in Paris as Sous Pastry Chef, under Christophe Michalak, *Quote* an Amazing experience. (www.plaza-athenee-paris.com)
Pierrick has received many awards and recognition through his career- In 1996 Pierrick won the honorary award for the most creative sugar work in well renowned South Western Regional Pastry Chef competition.
(World Pastry Champion)
Emmanuele Forcone (World Pastry Champion)
Sugar Display- Students are introduced to various sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create a variety of showpieces. Students will use a given theme to design and build a sugar as well as a chocolate showpiece.
Christophe Morel (Master Chocolatier)
Bean to bar and panning chocolates- talk about chocolate - from growing cacao and issues related to sustainability, to processing, production and flavor in chocolate making, to the recipe work that leads to delectable products created by chocolatiers
Chocolate Sculpture and Modelling
Chocolate sculpture- You will discover and practice the new modeling technique of cold emulsion, working with chocolate as you would clay. You will use a knife and learn to carve your showpiece
Johann Martin (Executive Pastry Chef)
Advanced Petit Gateau- learn a style of pastry that encompasses all of the elements of an entremet or mousse cake (varying textures, flavors and components), but in an individual portion
Advanced Entremet for Pastry Shop Adv Entremet- Learn how to make a modern French pastries with different flavorings.
Jean Francois Arnaud (MOF)
Dessert buffet, petit four and savory- Learn the tricks to creating delicious Petit Fours and savoury with this exciting hands-on class. Learn the different types of Petit Fours. Jelly, buttercream, mousse, ganache and glazing.
Sebastien Chevallier (MOF)
Frederic Hawecker (MOF)
Chocolate, Praline - In this class you will make individual chocolates and pralines in an assortment of flavours. Learn about chocolate theory as well as basic techniques to creating moulded and enrobed chocolates.
Martin Lippo (Molecular Cuisine Chef)
Molecular Technique in Culinary Molecularly technique in Culinary- incorporates the social and artistic components Focused on food production on an industrial scale, nutrition and food safety.