Dive into the Enchanting World of Holiday Desserts with Our Festive Pastry Training.
This rich and up-to-date program will allow you to refresh your range of holiday pastries while perfecting your technical skills and optimizing your workflow.
Over the course of several days, you will explore innovative techniques, experiment with flavor combinations, and learn to master elegant presentations, all while developing effective planning and production methods.
You will acquire the necessary tools to manage your time efficiently, optimize your manufacturing processes, and maximize your productivity without compromising the quality of your creations.
Charles Liets
Pastry Chef, Instructor & Consultant at Institut Lyfe
Duration : 3 days-21 hours
Dates: From November 12th to November 14th 2024
Number of participants: 6 to 10
Requirements: Experience in the art of patisserie.
Price : : €1,360 including VAT-€1,133.33 excluding VAT
Expected outcomes
- Master Advanced Techniques in Holiday Pastry
- Develop an Innovative and Profitable Range of Desserts
- Optimize Your Organization and Efficiency During High-Demand Periods
- Enhance Your Desserts/Pastries with Aesthetic Presentations
TARGET AUDIENCE ?
This advanced program is aimed at restaurant pastry chefs, chocolatiers, restaurateurs, caterers, and boutique pastry chefs.
ProgramME
- Innovative and Contemporary Decoration: Learn to create visually impactful cakes.
- Reducing Sugar While Enhancing Flavors: Compensate for sugar content and intensify natural tastes by using various techniques (such as different cooking methods) and specific ingredients (such as spices, vanilla beans, and other natural flavor enhancers) to bring out and amplify the intrinsic flavors of foods.
- Flavor Balance: Analyze and understand the interactions between flavors to create harmonious taste profiles.
- Texture Play: Design multi-sensory desserts by playing with different textures.
- Ingredient Harmony: Create a perfect synergy between ingredients for coherent and flavorful desserts.
- Assembly and Mounting: Master the technical aspects of assembling desserts for perfect structure and easy enjoyment.
- Responsible Energy Consumption: Employ efficient and sustainable production methods for better control of energy consumption.