We have recently opened TheTasteLab by Classic Fine Foods London: a place to meet, share and learn in a relaxed environment. We offer an exciting programme of training courses, workshops and demonstrations with the best chefs from around the world and our in-house Pastry Chef, Denis Dramé MCA. TheTasteLab was set up for our clients to hone their techniques, develop new skills, enrich their savoir-faire and stimulate their creativity. Fabulously equipped, TheTasteLab offers a truly enjoyable experience!
D enis D ramé MCA Pastry Chef for TheTasteLab by Classic Fine Foods London
Denis has recently joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2-star Michelin restaurant Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role of Head Pastry Chef at Pennyhill Park. In addition to his day-to-day commitments, Denis regularly judges pastry competitions and was himself a finalist of the Master of Culinary Arts. Denis Dramé MCA, Pastry Chef for TheTasteLab
W hat we do
T estimonials
Our events have been designed to provide help to Pastry Chefs and cover a wide range of topics and including:
Thank you to all the Chefs for their testimonials!
• Bread • Viennoiseries • Entremets & Petits Gateaux • Ice creams & Sorbets
• Chocolate & Confectionery • Petits fours & Macarons • Restaurant desserts • Artistic pieces
We have different types of events to cover every need. You can attend a conference on a main topic or a hands-off demonstration to see more concrete applications with a tasting at the end. If you want a more hands-on experience then you can choose between a workshop (from a half day to 2 days) or a 3-day training course to make recipes under the guidance of a Chef and learn more about techniques and applications. Every participant will leave with a recipe booklet. Our events are also offered to pastry chefs at a variety of skill levels, from Beginner to Advanced. Beginner For professionals to develop their theoretical knowledge and practical skills.
Intermediate For professional with knowledge of the main techniques used in pastry wishing to spend more time on practical application than theory.
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Absolutely fantastic day in TheTasteLab. What an amazing success! Well done and Congratulations. I would highly recommend the class to anyone. I’m looking forward to coming back.
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Cherish Finden – International Pastry Chef Consultant
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I would like to thank Classic Fine Foods for having given the UK Pastry team the opportunity to train at TheTasteLab. What a fantastic kitchen to work in. The space and equipment is amazing as well as the layout.
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Florian Poirot – FP macarons, UK Pastry World Cup candidate, Best Sugar Piece Pastry World Cup 2017
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TheTasteLab is the best place in the UK to bring your professional skills up to another level, you will have the opportunity to learn new techniques and you will have the chance to work with the world most renowned Chefs. The kitchen looks like a dream for Chefs, the staff is warm, accommodating and very helpful. Junior and Senior pastry chefs, if you want to improve your skills then this is the BEST place for you!
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Joakim Prat – Pastry Chef/Co-owner Maitre Choux London
TheTasteLab provides not only a fantastic new tool for the training and development of chefs in the UK, but also a great platform for the exchange of ideas. It offers the luxury of being able to use the finest ingredients with the latest equipment under the direction and expertise of leaders in their craft.
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Benoit Blin MCA – Pastry Chef at Belmond Le Manoir Aux Quat’Saisons /Judge on Crème de la Crème BBC/UK Pastry Club Chairman
Advanced For professionals with knowledge of most pastry techniques. A highly specialised course designed for participants with a high skill level. The reputation of TheTasteLab’s in-house Pastry Chef, Denis Dramé MCA is such that we are extremely proud to announce that he is regularly joined by our distinguished partner’s chefs and guest chefs from around the world to help run our courses and share with you their knowledge and experience.
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TheTasteLab by Classic Fine Foods is the new and exciting jewel for professional patisserie, chocolate and creative food arts in London, regularly bringing only the Best Pastry Chefs & Techniques from around the Globe into a fabulously equipped Lab that has a passionate creative thinking process at its heart.
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Martin Chiffers – Author & Expert Consultant BBC2 “BAKE OFF” Crème de la Crème/International Pastry Chef Consultant
A welcoming environment in which to learn. Fab kitchen, Denis was charming and knowledgeable.
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Sophie Skinner, Head Pastry Chef at George Club.
Capfruit Plated Desserts, Confectionery & Tea Cakes | 3 Day hands-on training course with Luc Debove MOF | July 2016
Chocolate Sculptor competition showpiece | 3 Day hands-on training course with Martin Chiffers | September 2016
Festive Treats | 1-day hands-on workshop with Denis DramĂŠ MCA | October 2016
Entremets & Petits Gateaux | 3-day hands-on training course with Johan Martin | December 2016
Events Calendar April - December 2017
Events Calendar 2017
April
May
June
July
3rd- 4th April
11th May
THREE AVAILABLE DATES
4th- 6th July
Artistic Sugar Sculptures by Florian Poirot
Tarts & Tartlets by Denis Dramé MCA
2 Day hands-on training course
1 Day hands-on workshop
TWO AVAILABLE DATES
16th- 18th May
19th April & 20th April
Valrhona Ice Cream Desserts
7th June & 8th June & 9th June
Silikomart Mousse & Semifreddo Monoportions & Cakes by Luca Bernardini
by Christophe Domange
Sosa Restaurant Desserts & Petits Fours by Stéphanie Vastel
21 April st
Sosa Cuisine Applications by Stéphanie Vastel
by Jeffery Koo 3 Day hands-on training course
13th July
Afternoon Tea Cakes by Denis Dramé MCA
3 Day hands-on training course
1 Day hands-on workshop
1 Day hands-on workshop
31st May - 1st June
13th- 15th June
TWO AVAILABLE DATES
Artistic Sugar Sculptures
Chocolate Sculptor Competition Showpiece
18th July & 19th July
by Florian Poirot 1 Day hands-on pastry workshop
Capfruit Pastry Creation
2 Day hands-on training course
by Martin Chiffers 3 Day hands-on training course
20 June
Louis Francois Pastry New Textures & Applications
Tarts & Tartlets
by Jean-Thomas Schneider
th
by Denis Dramé MCA
1 Day hands-on cusine workshop
1 Day hands-on workshop
1 Day hands-on workshop
25th- 27th April
26th- 27th June
20th July
PCB Pastry Creation
Afternoon Tea Cakes & Tarts
Louis Francois Pastry New Textures & Applications
by Jordi Bordas
by Yann Duytsche
3 Day hands-on training course
2 Day hands-on training course
by Jean-Thomas Schneider Demonstration
August
September
October
November
December
29th- 31st August
6th September
9th- 11th October
3rd November
5th- 7th December
Pastry Creation
Chocolate Bonbons
by Guillaume Mabilleau MOF
Valrhona Chocolate Initiation
Christmas Log & Decor
Chocolate Sculptor Competition Showpiece
by Denis Dramé MCA
by Martin Chiffers
3 Day hands-on training course
Conference
3 Day hands-on training course
1 Day hands-on workshop
3 Day hands-on training course
12th- 13th September
16th October
TWO AVAILABLE DATES
Corsiglia & Eurovanille Pastry Creation
by Carles Mampel
Christmas Logs & Decor
by Emmanuel Ryon MOF
by Denis Dramé MCA
2 Day hands-on training course
1 Day hands-on workshop
20 September
24 - 26 October
Afternoon Tea Cakes
Pastry Creation
by Denis Dramé MCA
by Karim Bourgi
1 Day hands-on workshop
3 Day hands-on training course
th
th
th
7th November & 8th November
Marguerite Christmas Treats by Maxime Adrian
1 Day hands-on workshop
25th- 27th September
21st - 23rd November
Pastry Creation
Valrhona Classic Desserts with a Twist
by Antonio Bachour
by Luke Frost 3 Day hands-on traning course
3 Day hands-on training course
Artistic Sugar Sculptures by Florian Poirot 2 Day hands-on training course
TWO AVAILABLE DATES:
Level: Beginner
3rd - 4th April 2017 & st 31 May - 1st June 2017 from 8.30am to 5.00pm
Price per person
£550* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 2 DAYS
Florian Poirot International Consultant
The maximum no. of participants per establishment is 2
Techniques & Skills • Basic techniques of cooking methods • Poured sugar • Modern casting • Pulled and blown sugar • Pastillage • Building of a showpiece
Florian started his apprenticeship as a pastry chef in the north east of France where he earned his master diploma in pastry. He worked at Thiebaut patisserie shop (Relais Dessert) in Nancy before moving to Paris to build his career as a patissier. He worked for 4 years as a Pastry chef at Daubos, a luxury patisserie shop in Versailles. He now own his own Patisserie Business in York. Florian has taken part in many competitions in France and in the UK. He won the UK Pastry open in 2015 and has been selected to represent the UK in the Coupe du Monde de la Patisserie in 2017 where the team finished 8th and won the award for the Best Sugar Piece that Florian created. He is an expert in luxury and modern French pastry as well as Artistic Sugar Showpiece.
Restaurant Desserts, Petit Fours & Cuisine Applications by Stéphanie Vastel 1 Day hands-on workshop
THREE AVAILABLE DATES:
Level: Intermediate / Advanced
Pastry Workshop 19th April 2017 & Pastry Workshop 20th April 2017 & Cuisine Workshop 21st April 2017 from 8.30am to 5.00pm
Price per person
£95*
incl.VAT
* PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • Airing, thickening & gelling agents • Spherification • Charging Agents
Stéphanie Vastel Pastry Chef/Demonstrator SOSA Ingredients Graduated from L’Ecole Gregoire Ferrandi, Paris, Stéphanie Vastel began her career in France before moving to New Zealand to get experiences as Chef de Partie in Relais & Chateaux establishments. She has since held various positions in the Mandarin Oriental Hotel Group in France and Turkey and in Spain as their Head Pastry Chef. Since 2016 she has been Pastry Chef / Demonstrator for the Sosa Ingredients company.
Pastry Creation by Jordi Bordas 3 Day hands-on training course
25th - 27th April 2017 from 8.30am to 5.00pm
Level: Intermediate / Advanced Price per person
£800* incl.VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
Jordi Bordas The maximum no. of participants per establishment is 2
Director and trainer at Jordi Bordas School Jordi Bordas is the pastry chef who is revolutionising the pastry field. After becoming the World Champion Pastry Chef at the 2011 Sirha – Lyon, Jordi Bordas started to investigate and develop new recipes. This intense work leads him to present in 2014 Barcelona’s Gastronomic Forum the B·Concept, his own method to create healthier, lighter and tastier recipes from scratch.
Tarts & Tartlets by Denis Dramé MCA 1 Day hands-on workshop TWO AVAILABLE DATES: 11th May 2017 & th 20 June 2017 from 8.30am to 5.00pm
Level: Beginner Price per person
£95*
incl. VAT incl.VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • • • •
Classic tarts Entremets style tarts Chocolate decor Afternoon tea style
Denis Dramé MCA Pastry Chef for TheTasteLab by Classic Fine Foods London Denis has recently joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role as Head Pastry Chef at Pennyhill Park. In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.
Ice Cream Desserts by Christophe Domange 3 Day hands-on training course Level: Intermediate / Advanced
16th - 18th May 2017 from 8.30am to 5.00pm
Price per person
£800* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Ice cream technology • Creation of an “iced” range that can be used in restaurants and shops from glass desserts to entremets • Learning of the different textures and flavours of iced/frozen creations
Christophe Domange Valrhona Pastry Chef – Tain l’Hermitage, France Christophe’s career started with 4 years of training at the hotel school in Challe Les Eaux. He then decided to nurture his passion and moved to the United States to spend 6 years at the Unions League Café. He returned to France for an apprenticeship in pastry with Mr Rosset, one of the country’s “Meilleur Ouvrier de France” for chocolate. He has worked at Eric Westermann’s restaurant ‘Buresel’ in Strasbourg and with Patrick Chevallot, another of France’s “Meilleur Ouvrier de France” for pastry in Val d’Isère and spent 2 years in Spain with Mr Oriol Balaguer MMAPE. He joined the Valrhona School in 2007 in order to transmit and share his expertise in customer service.
Mousse & Semifreddo Monoportions & Cakes by Luca Bernardini 1 Day hands-on workshop
THREE AVAILABLE DATES:
Level: Beginner/Intermediate
7th June 2017 & 8th June 2017 & 9th June 2017 from 8.30am to 5.00pm
Price per person
£95*
incl. VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • • • •
Balancing of semifreddo recipes Preparation of glazes Final decoration techniques Demonstration of alternative ways of desserts presentation
Luca Bernardini International Consultant He started working with gelato in 2003, attending courses and assisting the gelato master Pino Scaringella. After opening his own first gelato shop, he started learning several techniques about gelato and pastry thanks to the help of pastry chef such as Gianluca Fusto, Stefano Laghi, Emmanuele Forcone (Pastry World Champion at Sirha Lyon 2015), Diego Crosara (captain of Italian team of gelato – World Champion 2016). He got a specific degree as pastry chef at the academy CastAlimenti in Italy.
Chocolate Sculptor Competition Showpiece by Martin Chiffers 3 Day hands-on training course
13th - 15th June 2017 from 8.30am to 5.00pm
Level: Intermediate Price per person
£800* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Showpiece design • Planning • Mould making • Materials • Casting • Modelling • Carving • Colouring • Forming • Spraying • Flower making • Finishing
Martin Chiffers Author & Expert Consultant BBC2 “BAKE OFF” Crème de la Crème / International Pastry Consultant Martin Chiffers has been working in the hospitality industry for over 30 years at some of the world’s most famous hotels and largest F&B operations in London, Singapore, Korea and Dubai. He is the only Pastry Chef in the World to win the European Pastry Cup Coupe du Monde de la Pâtisserie twice in 2012 & 2014 with highest points in all categories consecutively. He ranked 9th in the World 2013 and 6th 2015 Coupe du Monde de la Pâtisserie and won numerous gold metals at prestigious international culinary competitions in The UK, France, The United States, Singapore and the Culinary Olympics - Luxembourg.
Afternoon Tea Cakes & Tarts by Yann Duytsche 2 Day hands-on training course Level: Intermediate
26th - 27th June 2017 from 8.30am to 5.00pm
Price per person
£550* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 2 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Tarts • Tartlets
• Journey Cakes • Snack Cakes
Yann Duytsche Pastry Consultant His greatest school, he says, was the Moulin de Mougins (3 Michelin stars) working under chef Roger Vergé. He served as a pastry chef and discovered the sophistication of cuisine. In 1992, aged just over 25, he decided to extend his experience and went to work first in the Baixas (Barcelona) and then at Daniel Giraud’s establishment in Valence. He then signed on with Valrhona where he spent 6 years teaching in their pastry school and 5 more travelling around southern Europe offering courses and personalised advice. In 2006, Yann Duytsche opened his own bakery, Dolç, near Barcelona.
Pastry Creation by Jeffery Koo 3 Day hands-on training course Level: Beginner / Intermediate
4th - 6th July 2017 from 8.30am to 5.00pm
Price per person
£800* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Glazing making • Fruit filling • Chocolate decoration • Mousse making • Completion style
Jeffery Koo Pastry Consultant / Director - Patisserie Jeffery Koo He joined the Mandarin Oriental Hotel HK as Assistant Executive Pastry chef where he worked with chef Yves Matthey. In 2006 he went to France where Koo had the chance to learn from the reputed French chef and the owner of 13 Michelin-starred restaurants, Pierre Gagnaire In 2007, Koo participated in the World Chocolate Master competition in China. Koo received the “Best Taste Award” title. In 2009 to 2010, Koo represented Hong Kong’s National Culinary Team as the team’s Pastry Chef. Koo founded the Patisserie Jeffery Koo in July 2015. Chef Koo is now as celebrity chef on Hong Kong’s TVB station and hosts the food program “Sweet Corner”, where in every episode he teaches different celebrities the secrets of his desserts and chocolates.
Afternoon Tea Cakes by Denis Dramé MCA 1 Day hands-on workshop TWO AVAILABLE DATES: 13th July 2017 & th 20 September 2017 from 8.30am to 5.00pm
Level: Beginner Price per person
£95*
incl. VAT incl.VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • Creation of an afternoon tea menu • Scones • Cakes • Pastries
Denis Dramé MCA Pastry Chef for TheTasteLab by Classic Fine Foods London Denis has recently joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role as Head Pastry Chef at Pennyhill Park. In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.
17 the 0 of up 2 er inn rld C W o W ry ast P
Pastry New Textures & Applications by Jean-Thomas Schneider 1 Day hands-on workshop & Demonstration TWO AVAILABLE DATES: Workshop 18 2017 July & Workshop 19th July 2017 8.30am to 5.00pm th
FREE
Level: Intermediate / Advanced Price per person
£95*
Demonstration 20th July 2.00pm to 4.00pm
incl. VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • New textures recipes • Entremets • Soufflés • Plated dessert
Jean-Thomas Schneider Pastry Chef for Louis Francois / Founder & International Pastry Chef at JTS Pastry Consulting He set up his own pâtisserie consulting firm, ‘JTS Consulting’ in 2012. Following on from his initial experiences in stores, he then turned to gourmet restaurants. For over six years, he rubbed shoulders with Michelin starred establishments such as: L’Arnsbourg***, L’Espérance***, Relais Bernard Loiseau***, Hôtel George V**, Hôtel Meurice***. He participated in the opening of the ‘Café Pouchkine’ pâtisserie in Paris leading the pastry kitchen with pastry chef Emmanuel Ryon for two years. Vice World Champion at the Ice Cream World Cup in 2012. Finalist in the MOF Glacier contest in 2015. He was crowned World Champion at the Coupe du Monde de la Patisserie 2017.
Pastry Creation by Guillaume Mabilleau 3 Day hands-on training course
29th- 31st August 2017 from 8.30am to 5.00pm
Level: Intermediate / Advanced Price per person
ÂŁ800* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Guillaume Mabilleau MOF Pastry MOF / Founder and Director of Nuances Gourmandes Guillaume MABILLEAU started his career in Maine & Loire, before travelling around France working in many famous establishments in famous places. He became an MOF pastry in 2011 at the age of just 28. In 2012 he created the NUANCES GOURMANDES brand, specialising in macaroons which today offers a huge range of more than 100, all equally delicious flavours.
Chocolate Initiation Conference
6th September 2017 from 2.00pm to 4.00pm
Level: Beginner / Intermediate / Advanced
FREE The maximum no. of participants per establishment is 2
Content • Presentation of the origin of chocolate and chocolate making process • Discovery of taste: learn how to taste chocolate and dicover the different aromas of chocolate • Tasting of different chocolates and chocolate applications
Pastry Creation by Emmanuel Ryon 2 Day hands-on training course
12th -13th September 2017 from 8.30am to 5.00pm
Level: Intermediate / Advanced Price per person
ÂŁ550* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 2 DAYS
Emmanuel Ryon MOF MOF Consultant The maximum no. of participants per establishment is 2
I found my calling early, since I earned by pastry chef’s diploma at a young age and went on to a series of enriching internships: with Gabriel Paillasson, whose patisserie not only taught me about the profession but gave me a taste for competitions; at the famous Belgian patisserie Wittamer that helped me perfect my skills as a chocolate-maker, and at the pastry shop Riederer in Aix en Provence, which showed me a different vision of patisserie: cakes as jewels, eccentricity, aesthetics first. My taste for competitions led me to discover that I was capable of turning dreams and ideas into reality; I participated in 25 competitions, eventually winning the Meilleur Ouvrier de France title for ice cream and the Pastry World Championship in 1999.
Pastry Creation by Antonio Bachour 3 Day hands-on training course
Level: Intermediate / Advanced
25th- 27th September 2017 from 8.30am to 5.00pm
Price per person
£955* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Antonio Bachour Owner of Bachour Bakery in Miami / Executive Pastry Chef of St Regis Bal Harbour, Miami After working in Puerto Rico at Sand Hotel and Casino and the Ritz-Carlton he moved in 2001 to Miami Beach, becoming the executive pastry chef at Talula. He worked later at Devito South Beach and Scarpetta in New York City and Miami. In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after that, he took over responsibility for all pastries for the Trump Soho hotel and its restaurants. In 2011 Dessert Professional magazine selected Bachour as one of their “Top 10 Pastry Chefs” in the United States. Antonio was also a finalist in the 2011 International Chef Congress Pastry Competition. Currently, Bachour has become the executive pastry chef at St. Regis Bal Harbour Hotel.
Chocolate Bonbons by Carles Mampel 3 Day hands-on training course
9th - 11th October 2017 from 8.30am to 5.00pm
Level: Intermediate /Advanced Price per person
£800* incl. VAT incl.VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Techniques of moulding chocolate • Ganaches • Chocolate bars and chocolate spreads
Carles Mampel Pastry chef Pâtisserie bubó Carles Mampel was awarded the title of Best Master Pastry Chef in Spain in 1999 following a succession of other international prizes. From 1999 Carles Mampel went on to win Champion Pastry Chef of the Euro Americas in 2000. He captained the Spanish team in the world championship in Las Vegas in 2002. In 2004 the team finished in a meritorious number two position in Rimini. In 2005, he won the press prize in Lyon for “the world´s best chocolate cake,” his Xabina chocolate cake. He was elected a member of ‘Relais Dessert’ in 2008, a professional accolade that recognises only the world´s best pastry shops.
Christmas Log & Decor by Denis Dramé MCA 1 Day hands-on workshop TWO AVAILABLE DATES: 16th October 2017 & rd 3 November 2017 from 8.30am to 5.00pm
Level: Beginner Price per person
£95*
incl. VAT incl.VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • Christmas Log • Biscuit • Sponge • Mousse • Crémeux • Technics of building layers • Basic Christmas Chocolate decor
Denis Dramé Pastry Chef for TheTasteLab by Classic Fine Foods London Denis has recently joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role as Head Pastry Chef at Pennyhill Park. In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.
Pastry Creation by Karim Bourgi 3 Day hands-on training course Level: Intermediate /Advanced
24th -26th October 2017 from 8.30am to 5.00pm
Price per person
£800* incl. VAT incl.VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Karim Bourgi Executive Pastry Chef Born in Senegal of Lebanese parents Karim Bourgi graduated at “Le Cordon Bleu’ in Paris as Pastry Chef and began his career in Beirut at ‘La Cigale’ followed by ‘Ladurée’on the Champs Elysée in Paris, and ‘Fauchon’in Dubai where he also developed a number of local concepts specialising in modern luxury patisserie. Karim is defined by his insistence on excellence and quality in all his creation boths in terms of taste and aesthetics. He was designated 3rd Best Pastry Chef at the 2014 competiton ‘Patissier dans le Monde’ in France and participated in the ‘Pastry World Cup’ in January 2017.
Christmas Treats by Maxime Adrian 1 Day hands-on workshop TWO AVAILABLE DATES: 7th November 2017 & th 8 November 2017 from 8.30am to 5.00pm
Level: Beginner/Intermediate Price per person
£95*
incl. VAT * PRICE INCLUDES LUNCH
The maximum no. of participants per establishment is 2
Techniques & Skills • Building cakes on a modern way • Chocolate decorations
Maxime Adrian Master Pastry Chef for Marguerite Chef Maxime Adrian has been master pastry chef in Alsace (France) for 7 years before becoming pastry chef for Marguerite 13 years ago. Along with the creative team from Marguerite, he designs innovative deserts that are then reproduced by pastry chefs across many different points of sales.
Classic Desserts With a Twist by Luke Frost 3 Day hands-on training course
21st - 23rd November 2017 from 8.30am to 5.00pm
Level: Intermediate Price per person
£800* incl.VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Luke Frost Valrhona Pastry Chef UK Luke’s career began twenty years ago when he started as an apprentice with the Savoy Hotel Group. He has since gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his flagship Le Manoir aux Quat’Saisions and as Head Pastry Chef at Nigel Haworth’s Northcote Manor and The Chester Grosvenor. Most recently Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.
Chocolate Sculptor Competition Showpiece by Martin Chiffers 3 Day hands-on training course
5th - 7th December 2017 from 8.30am to 5.00pm
Level: Intermediate/Advanced Price per person
£800* incl. VAT
* PRICE INCLUDES LUNCH OVER THE 3 DAYS
The maximum no. of participants per establishment is 2
Techniques & Skills • Showpiece design • Planning • Mould making • Materials • Casting • Modelling • Carving • Colouring • Forming • Spraying • Flower making • Finishing
Martin Chiffers Author & Expert Consultant BBC2 “BAKE OFF” Crème de la Crème / International Pastry Consultant Martin Chiffers has been working in the hospitality industry for over 30 years at some of the world’s most famous hotels and largest F&B operations in London, Singapore, Korea and Dubai. He is the only Pastry Chef in the World to win the European Pastry Cup Coupe du Monde de la Pâtisserie twice in 2012 & 2014 with highest points in all categories consecutively. He ranked 9th in the World 2013 and 6th 2015 Coupe du Monde de la Pâtisserie and won numerous gold metals at prestigious international culinary competitions in The UK, France, The United States, Singapore and the Culinary Olympics - Luxembourg.
Practical Information
Other Information
How to sign up: Please send us an email at thetastelab@classicfinefoods.co.uk and provide us the following details in order to register and generate your invoice • • • • •
Name of the event Date of the event Company First name Last name
• Position • Email address • Phone number • Allergies/dietary requirements
All places are on a first come, first serve basis. Your participation on the course will be confirmed once we receive full payment of your invoice within 7 days after the date of the invoice.
How to cancel: Should you wish to cancel your participation, please send us an email at thetastelab@classicfinefoods.co.uk. We will refund 100% of the price if you cancel in writing 14 days before the event and 50% of the price if you cancel in writing between 7 and 14 days before the event. No refunds will be given for cancellations in the 7 days preceding the event.
• • • • •
We would ask that you bring your chef ’s jacket TheTasteLab will provide all materials and equipment Each participant will be provided with an apron. The price includes lunch If you need to book a hotel, you can contact The Holiday Inn London – West www.hilondonwest.co.uk
Please find our address below: TheTasteLab Westway Estate, 18-20 Brunel Road Park Royal, London, W3 7XS TheTasteLab is a 10 min walk from East Acton station (Central Line)
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www.classicfinefoods.co.uk Westway Estate, 18-20 Brunel Road, Park Royal, London W3 7XS T. 020 7627 9666 E. thetastelab@classicfinefoods.co.uk