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| | November 2009 |
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ARTISTIC SUGAR
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Julien BOUTONNET - Pastry Chef at Olivier BAJARD's manufacture
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Reserved for the passionate persons of the artistic sugar, this training course will allow you to acquire the fundamental technical and artistic bases in the elaboration of artistic presentation for buffet or shop windows. |
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From monday 02 to Thursday 05 november 2009 till midday
Duration : 3 days 1/2 - 28 hours
Rate : 1 020.07 € - 1 220.00 € with taxes
breakfast and lunch are included
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SPIRIT OF GREAT CHEFS presents STEPHANE BOUR
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Stéphane BOUR – International Consulting - Pastry Molecular -
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Stéphane BOUR was Pastry chef at Marc MENAU and Marc VEYRAT's restaurants. Stéphane will communicate with you all its experience and will reveal you the secrets of its techno-emotional pastry adapted to the restoration. |
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From monday 02 to wednesday 04 november 2009
Duration : 3 days - 24 hours
Rate : 877.93 € - 1 050.00 € with taxes
Breakfast and lunch are included
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PETITS FOURS FRESH
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Olivier BAJARD – Meilleur Ouvrier de France Pastry -
World Champion in making desserts
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Seduce your clientele by elaborating a magnificent flavourful and rational assortment of petits fours fresh.
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From monday 09 to tuesday 10 november 2009
Duration : 2 days - 16 hours
Rate : 627.09 € - 750.00 € with taxes
Breakfast and lunch are included
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MACAROONES, PETITS FOURS DRY AND SOFTNESS
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Olivier BAJARD – Meilleur Ouvrier de France Pastry -
World Champion in making desserts
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Seduce your clientele by elaborating a magnificent flavourful and rational assortment of macaroones, petits fours dry and softness.
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From thursday 12 to Friday 13 november 2009
Duration : 2 days - 16 hours
Rate : 627.09 € - 750.00 € with taxes
Breakfast and lunch are included
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LE TRAITEUR PÂTISSIER
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Olivier BAJARD – Meilleur Ouvrier de France Pastry - World Champion in making desserts
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Renew your range of "canapés" ans salty petit fours. You will also land, the classics of the caterer confectioner for your receptions. Guidance on how to set up a savoury buffet (pâtés, pies, vol au vent, terrines etc...) |
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From monday 16 to wednesday 18 november 2009
Duration : 3 days - 24 hours
Rate : 877.93 € - 1 050.00 € with taxes
breakfast and lunch are included
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NEW COLLECTION OF CAKES - INDIVIDULA CAKES - COMPLETE TRAINING COURSE -
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Hironobu TSUJIGUCHI– Japanese Pastry chef - Tokyo -JAPAN
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Hironobu TSUJIGUCHI is the leader "star" of the new generation of the Japanese pastry chefs.
He set up a veritable empire of the Pastry in Japan with a very personalized concept such as " The Chocolate of H " - " Pastry shop MONT SAINT CLAIR " - " Jam H " - " H school " - " Wedding of Flour " and so on.
Hironobu honours us with coming exclusively in our school to present us its last range of small cakes.
He will also be the godfather of our 20 weeks program - Training in Pastry 2009
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From monday 23 to Thursday 26 november 2009 till midday
Duration : 3 days 1/2 - 28 hours
Rate : 1 020.07 € - 1 220.00 € with taxes
Breakfast and lunch are included
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