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THE PASTRY DESSERTS BY ANTONIO BACHOUR


Start date:
Start dateJul 19, 2021
Finish date:
Finish dateJul 20, 2021
Schedule:
9:30 AMh. - 5:30 PMh.


Price:
€750.00


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Course of
THE PASTRY DESSERTS BY ANTONIO BACHOUR

If you are a professional in the field of pastry and want to provide a plus of quality and innovation to the production of pastries and introduce creations of the highest level with one of the most outstanding pastry chefs at an international level, this is your course!

In this 100% practical masterclass of 16 hours spread over two days, the master pastry chef will make individual cakes from an elite showcase, always from his most personal style. Antonio Bachour will share with the attendees his extensive experience and his best tricks and techniques. It is a unique opportunity to learn from one of the best and apply what you have learned in a practical way.

 

                              

 

COURSE OBJECTIVES

  • You will learn from the hand of Bachour how to work chocolate and how to prepare the best decoration.
  • In addition, he will show you the secrets for making the best cakes: the perfect combination of tastes and techniques to achieve a wide variety of textures.
  • The chef will also share his personal style in the finishes to achieve surprising results.
  • Finally, and to bring the professional vision to the masterclass, Antonio Bachour will explain his method for pastry production while maintaining the highest quality.


WHO IS IT ADDRESSED TO?

This masterclass is aimed at professionals who already have the basic knowledge in pastry techniques or "advanced" amateurs who wish to approach the highest level of pastry.

ABOUT THE CHEF

At the helm of his own establishment in Coral Gables (Miami, Florida), Antonio Bachour has managed to make the establishment of his dreams come true, with a large tasting area, a visible workshop and classroom equipment to teach practical courses . His style denotes a special fondness for floral ingredients, fresh and traditionally coming from the world of avant-garde cuisine. His creations are usually lively and manage to enhance their volume through personalized geometric designs and all kinds of elements.

Bachour's hypercreative desserts have been featured in numerous pastry publications including So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Journal of the American Culinary Federation).

WHAT IS INCLUDED

  • 16 hours of practical classes.
  • Tasting of the elaborated recipes.
  • Dossier of recipes.
  • Attendance certificate.
  • Breakfast and lunch.

*Mandatory uniform or jacket

 

The school reserves the right to change the start date of the course or cancel it if the minimum number of students established is not met.

The school complies with all security and prevention protocols for Covid-19.





Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

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