Petits fours, individual desserts, revisited classics, snacks and travel fare, chocolates and sweets… these are the culinary gems created through the Michelin-starred art of gourmet patisserie.
The “Contemporary Plated Desserts” programme develops your creativity and culinary identity by imparting a perfect command of patisserie basics that will brighten up your dessert menu.
Product esteem and selection, recipe trials, new taste creations and launch management… you’ll find out all there is to know. You’ll also learn to anticipate and better satisfy your customers’ expectations.
Charles Liets
Pastry Chef, Instructor & Consultant at Institut Lyfe
Duration: 4 days-28 hours
Dates: From November 18th to 21st 2024
From January 6th to 9th 2025
Number of participants: 6 to 10
Requirements: Experience in the art of patisserie.
Price: €1,730 including VAT-€1,441.67 excluding VAT
Expected outcomes
- Perfecting techniques to make contemporary pastries
- Implement the techniques and knowledge that free the imagination, develop efficiency and reinforce creativity
Target audience
This competency development programme is intended for chefs and restaurant patissiers.
Programme provided in English.
Programme
- From raw ingredients to the plate: the creative process of recipe development
- Pairings serving composition: flavors, colors, textures, temperatures
- The pre-dessert: ensuring the transition between the last course and the plated dessert
- Making basic preparations: crafting biscuits, creamy textures, ice creams…
- Creating decorative and finishing elements: sauces, jellies, garnishes
- Plating desserts: bistro-style plated desserts, gastronomic presentations, single-product showcases, multi-course desserts…
- Tastings and organoleptic analysis