TheTasteLab Events Calendar 2018 by Classic Fine Foods

We are proud to present TheTasteLab by Classic Fine Foods London: a place to meet, share and learn in a relaxed environment. We offer an exciting programme of Pastry and Cuisine classes and a variety of events including training courses, workshops, demonstrations and culinary journeys run by the best chefs from around the world or under the guidance of our in-house Pastry Chef, Denis Dramé MCA. Opened in 2016, 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 and is now the first choice for chefs when it comes to professional training in London!

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods London Denis 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

Our Pastry

EVENTS

Our events have been designed to provide invaluable help to Pastry Chefs and cover a wide range of topics including: • Bread • Viennoiseries • Entremets & Petits Gateaux • Ice creams & Sorbets

• Chocolate & Confectionery • Petit fours & Macarons • Restaurant desserts • Artistic pieces

We have different types of events to cover every need in terms of length, levels and content. DEMONSTRATION

WORKSHOP

TRAINING COURSE

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 the in-house chefs of our distinguished partners and by guest chefs from around the world. Together these chefs and Denis run our courses and share with you their wealth of knowledge and experience.

Our Cuisine

EVENTS

Discover our Cuisine events at TheTasteLab. You will have the opportunity to know more about our products and discover new recipes. WORKSHOP

OPEN DAY

CULINARY JOURNEY

Testimonials

FROM GUEST CHEFS

“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.” Martin Chiffers – Author & Expert Consultant BBC2 “BAKE OFF” Crème de la Crème/International Pastry Chef Consultant

“What a pleasure to feel so ‘at home’ in every sense of the word! Ideal conditions for giving of my very best during my recent experience at TheTasteLab! Superb help from Sarju and Denis, the leader of the orchestra. Looking forward to exchanging more points of view on my next visit!“ Yann Duytsche, Pastry Consultant, Owner of the Dolç bakery

“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.” Florian Poirot – FP macarons, UK Pastry World Cup candidate, Best Sugar Piece Pastry World Cup 2017

Testimonials

FROM PARTICIPANTS

“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.” Cherish Finden – International Pastry Chef Consultant

“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!” 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.” Benoit Blin MCA – Pastry Chef at Belmond Le Manoir Aux Quat’Saisons /Judge on Crème de la Crème BBC/UK Pastry Club Chairman

Entremets & Petits Gateaux | 3 Day hands-on training course with Johan Martin | December 2016

Cobia Fish | Culinary Journey with Amandine Chaignot | July 2017

Pastry New Textures & Applications | 1 Day hands-on workshop with Jean-Thomas Schneider | Louis Franรงois | July 2017

Pastry Creation | 3 Day hands-on training course with Guillaume Mabilleau | August 2017

Events

CALENDAR 2018

What’s new in

THETASTELAB

Our Cuisine

EVENTS

THETASTELAB WELCOMES

SARJU RANAVAYA TheTasteLab Assistant Pastry Chef After graduating from the renowned culinary school Le Cordon Bleu, Sarju began his career with the Dorchester Collection in CUT at 45 Park Lane. Then continuing to work in iconic 5 Star luxury hotels in London, spending some years at The Berkeley then moving to The Langham and most recently at Rocco Forte’s Brown’s Hotel before joining the team at TheTasteLab.

Discover our Cuisine events at TheTasteLab. You will have the opportunity to know more about our products and discover new recipes.

WORKSHOP Held over either a half or a full day, these are handson classes where you will learn new techniques and create dishes under the guidance of a Chef.

OPEN DAY This is a fantastic opportunity to learn more about Classic Fine Foods during this walk-through event. Come and discover a specific range of products, meet our friendly team and experience TheTasteLab kitchen and our facilities. It is also the perfect occasion to taste and enjoy innovative recipes.

CULINARY JOURNEY Come and live a complete culinary experience at TheTasteLab by Classic Fine Foods. In just a few hours you will get the opportunity to attend an exclusive live cooking demonstration by a guest chef as well as a private lunch or dinner with amazing recipes using some of our best products.

AND, WE’RE LIVE... CHECK OUT OUR NEW WEBSITE.

WWW.THETASTELAB.CO.UK

Become a Gold Whisk member and get access to exclusive benefits TheTasteLab is proud to launch Gold Whisk, a loyalty programme designed to reward its best clients. The more you come to TheTasteLab, the more gold points you earn. Once you have reached the number of points required to join the membership, you access exciting exclusive benefits. For more information, visit www.thetastelab@classicfinefoods.co.uk

PRIORITY BOOKING

EXCLUSIVE EVENTS

PRIORITY BOOKINGS

WELCOME PACKAGE

GOLD OFFER

GOLD BOOK

Events

CALENDAR 2018

JANUARY

FEBRUARY

CULINARY JOURNEY 15th JANUARY Axuria, Milk-fed Baby Lamb by Romuald Feger & Richard Sanders

6th - 7th FEBRUARY Introduction to Chocolate by Denis Dramé MCA

WORKSHOP

MARCH TRAINING COURSE

WORKSHOP 6th OR - 7th MARCH Silikomart, Mousse & Semifreddo, Monoportions & Cakes by Luca Bernardini

TRAINING COURSE

DEMONSTRATION 8th MARCH Silikomart, Mousse & Semifreddo, Monoportions & Cakes by Luca Bernardini

18th JANUARY Entremets & Petits Gateaux by Denis Dramé MCA

19th - 21st FEBRUARY Easter Chocolate Figurines by Emanuele Forcone

TRAINING COURSE 23rd - 24th JANUARY PCB Creation, New Techniques and Applications for Modern Pastry by Jordi Bordas

28th FEBRUARY Breakfast and Brunch

OPEN DAY

WORKSHOP

13th OR 14th OR 15th MARCH Valrhona, Valrhona Inspiration by Luke Frost

DEMONSTRATION 25th JANUARY PCB Creation, New Techniques and Applications for Modern Pastry by Jordi Bordas

20th MARCH Seafood Showcase with Amandine Chaignot

31st JANUARY Valrhona, How to Boost your Sales

22nd MARCH Entremets & Petits Gateaux by Denis Dramé MCA

WORKSHOP

JULY 2nd - 3rd JULY Pastry Creation by Antonio Bachour

OPEN DAY

AUGUST TRAINING COURSE

30th AUGUST Italian Gastronomy with Davide D’Ignazio

SEPTEMBER OPEN DAY

TRAINING COURSE

3rd - 6th SEPTEMBER Artistic Sugar Sculptures by Emanuele Forcone

TRAINING COURSE

11th - 13th SEPTEMBER PCB Creation, Pastry Creation by Vincent Guerlais

10th - 11th JULY Afternoon Tea Cakes by Denis Dramé MCA

TRAINING COURSE

25th SEPTEMBER Sturia, Caviar and Champagne by Michael Wignall

17th - 19th JULY Valrhona, Gateaux de Voyage by a Chef from L’Ecole Valrhona

TRAINING COURSE

27th SEPTEMBER Christmas Log & Décor by Denis Dramé MCA

23rd - 25th JULY Decorative and Signature Pastry by Frank Haasnoot

TRAINING COURSE

4th - 5th JULY Chocolate Bonbons by Antonio Bachour

OPEN DAY

31st JULY Cocktails and Bar Snacks with Antonio Dandrea

TRAINING COURSE

CULINARY JOURNEY

WORKSHOP

CALENDAR

APRIL

MAY

5th APRIL Valrhona, Chocolate Pairing with Sam Smallman

1st - 3rd MAY Capfruit, Pastry Creation by Angelo Musa MOF

1st OR 21st JUNE Plated Desserts by Denis Dramé MCA

DEMONSTRATION 12th APRIL Montebianco, Semifreddo and Gelato by Jordi Puigvert

TRAINING COURSE 8th - 10th MAY Valrhona, Pastry Creation by a Valrhona partner chef

TRAINING COURSE 5th - 7th JUNE Moulin Paul Dupuis, French Bakery by Joel Defives MOF The Mill, Normandy

WORKSHOP 17th OR - 18th APRIL Sosa, Restaurant Desserts & Petit Fours by Stéphanie Vastel

WORKSHOP 15th OR 16th MAY Louis Francois, New Textures & Applications in Pastry by Jean-Thomas Schneider

11th - 13th JUNE Artistic Sugar Sculptures by Florian Poirot

DEMONSTRATION 17th MAY Louis Francois, New Textures & Applications in Pastry by Jean-Thomas Schneider

19th JUNE Spanish Gastronomy

TRAINING COURSE 21st - 23rd MAY Chocolate Sculptor Competition Showpiece by Martin Chiffers

TRAINING COURSE 25th - 27th JUNE The Pastry World of Le Manoir aux Quat’ Saisons by Benoit Blin MCA

DEMONSTRATION 19th APRIL Sosa, Restaurant Desserts & Petit Fours by Stéphanie Vastel TRAINING COURSE

23rd - 25th APRIL Artistic Sugar Sculptures by Florian Poirot

TRAINING COURSE APRIL (DATE TO BE CONFIRMED) Valrhona, Pastry Creation by a Chef from L’Ecole Valrhona Tokyo - L’Ecole Valrhona Tokyo

JUNE TRAINING COURSE

WORKSHOP

TRAINING COURSE

OPEN DAY

24th MAY - TheTasteLab celebrates 2 years! CULINARY JOURNEY

30th MAY Beef Appreciation by Vincent Menager

OCTOBER

NOVEMBER

WWW.THETASTELAB.CO.UK

2nd - 4th OCTOBER Valrhona, Choco Art by a Valrhona partner Chef

TRAINING COURSE

WORKSHOP 6th OR - 7th NOVEMBER Marguerite, Classic Desserts With a Twist by Maxime Adrian

9th - 10th OCTOBER /11th OCTOBER Capfruit, Pastry Creation by Jeffery Koo

TRAINING COURSE

DEMONSTRATION 8th NOVEMBER Marguerite, Classic Desserts With a Twist by Maxime Adrian

DEMONSTRATION

WORKSHOP 16th OR 17th OCTOBER Louis Francois, Confectionery & Chocolate by Jean-Thomas Schneider

13th - 15th NOVEMBER Valrhona, Bonbons by a Chef from L’Ecole Valrhona

DEMONSTRATION 18th OCTOBER Louis Francois, Confectionery & Chocolate by Jean-Thomas Schneider

21st NOVEMBER Valrhona, Chocolate Pairing with Sam Smallman

TRAINING COURSE

WORKSHOP

WORKSHOP 26th OR 27th NOVEMBER Sosa, Premium Ingredients for Modern Cuisine by Guillermo Corral

WORKSHOP

DEMONSTRATION 28th NOVEMBER Sosa, Premium Ingredients for Modern Cuisine by Guillermo Corral

23rd OCTOBER Soulard, The Art of Foie Gras by Michaël Petit

25th OCTOBER Christmas Log & Décor by Denis Dramé MCA

31st OCTOBER - Christmas Entremet Contest final

NOW TAKING BOOKINGS ONLINE

KEY Pastry

Cuisine

Other Events on location

OUR PASTRY EVENTS Our events have been designed to provide invaluable help to Pastry Chefs and cover a wide range of topics including:

DIFFERENT EVENTS COVERING EVERY NEED DEMONSTRATION 2-hour hands-off demonstrations on a main topic with concrete applications run by a Guest Chef with a tasting at the end.

WORKSHOP

BREAD

VIENNOISERIES

Held over either a half or a full day, these hands-on classes will teach you more about techniques and applications and you will have the opportunity to make recipes under the guidance of a Chef.

TRAINING COURSE Lasting from 2 to 4 days these are hands-on classes where you will make recipes under the guidance of a Chef, share his techniques and learn new applications. You will have the opportunity to create a wide range of recipes during the course.

CHOCOLATE & CONFECTIONERY

PETIT FOURS & MACARONS

OUR EVENTS RANGE FROM BEGINNER TO ADVANCED BEGINNER: For professionals to develop their theoretical knowledge and practical skills.

ENTREMETS & PETITS GATEAUX

RESTAURANT DESSERTS

ICE CREAMS & SORBETS

ARTISTIC PIECES

INTERMEDIATE: For professionals with knowledge of the main techniques used in pastry wishing to spend more time on practical application than theory. ADVANCED: For professionals with knowledge of most pastry techniques. A highly specialised course designed for participants with a high skill level.

EVENTS

PASTRY EVENTS

Our Pastry

WORKSHOP

ENTREMETS & PETITS GATEAUX by Denis Dramé MCA 1 Day hands-on workshop

18th January 2018 from 8.30am to 5.00pm OR

Price per person

£105* + VAT

22nd March 2018 from 8.30am to 5.00pm

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods London

TECHNIQUES & SKILLS • Sponge biscuits • Custard based mousses • Meringue based mousses • Different textures of fillings • Techniques for using glazes: Chocolate, Fruit and Neutral

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

Denis joined Classic Fine Foods in 2016 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.

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TRAINING COURSE DEMONSTRATION

NEW TECHNIQUES AND APPLICATIONS FOR MODERN PASTRY by Jordi Bordas 2 Day hands-on training course & demonstration

TRAINING COURSE 23 - 24 January 2018 from 8.30am to 5.00pm rd

JORDI BORDAS Director and instructor at Jordi Bordas School

DEMONSTRATION 25th January 2018 from 2.00pm to 4.00pm

£600* + VAT

FREE TECHNIQUES & SKILLS

Winner of the Pastry World Cup 2011 Jordi Bordas is a pastry chef who is completely revolutionising the pastry field.

• How to create a perfect finish on entremets, petit gateaux and cakes

After becoming the World Champion Pastry Chef at the 2011 Sirha – Lyon, Jordi Bordas started to research and develop new recipes, a work that culminated in him presenting his ‘B•Concept’ at the 2014 Gastronomic Forum in Barcelona and thus bringing his method for creating healthier, lighter, tastier recipes from scratch to the attention of pastry chefs around the globe.

• How to optimize your time without giving up the look of a professional finish • New recipes and techniques the Jordi Bordas way Please note that this training is not a B.Concept course.

An entrepreneur at heart, he opened his own school in Viladecans in 2015 dedicated to the training of pastry students and seasoned professionals and including a fully equipped R&D pastry laboratory to elaborate new pastry products. In collaboration with the Soft-Euro company, his passion and innovative spirit have also led to the B•Pro software programme, designed to manage both recipes and work spaces efficiently.

Price per person

Price includes lunch The maximum no. of participants per establishment is 2

Level: Advanced

HOW TO BOOST YOUR SALES

31st January 2018 from 2.00pm to 4.00pm

FREE

CONTENT • How to support your sales team and understand how to boost sales in your outlet • Understanding the product • Sales techniques and how to promote your creations

TRAINING COURSE

INTRODUCTION TO CHOCOLATE by Denis Dramé MCA 2 Day hands-on training course

6th - 7th February 2018 from 8.30am to 5.00pm

Price per person

£225* + VAT

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods London

TECHNIQUES & SKILLS

Denis joined Classic Fine Foods in 2016 to run TheTasteLab. He began his career at the City Bakery in New York.

• Tempering and coating techniques

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.

• Basic ganache • Fruit ganache • Alcohol ganache

In addition to his day-to-day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

• Moulded bonbons, framed bonbon, bars, filled shells

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

OF UP 20 ER D C N RL IN WO W ASTRY

E TH

TRAINING COURSE

EASTER CHOCOLATE FIGURINES by Emanuele Forcone 3 Day hands-on training course

Price per person

19th - 21st February 2018 from 8.30am to 5.00pm

£800* + VAT

EMANUELE FORCONE Pastry Consultant Winner of the Pastry World Cup 2015

TECHNIQUES & SKILLS • Explore simple techniques for Easter chocolate decorations • Create a series of chocolate characters using half spheres, egg moulds, ready-made kits • Learn simple ways to enhance your buffets or table centres

“Art made with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but the use of sugar has grown a lot recently and this gives me great satisfaction”. Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the art of Italian confectionery and over the years has focused more and more on chocolate and sugar arts. He won the Coupe du Monde de la Patisserie in 2015. Since then Emanuele has been travelling the world to share his passion and knowledge.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Advanced

WORKSHOP DEMONSTRATION

MOUSSE & SEMIFREDDO MONOPORTIONS & CAKES by Luca Bernardini 1 Day hands-on workshop & demonstration

WORKSHOP 6 March 2018 from 8.30am to 5.00pm th

Price per person

£105* + VAT

LUCA BERNARDINI International Consultant He started working with gelato in 2003, attending courses and assisting the gelato master Pino Scaringella.

7th March 2018 from 8.30am to 5.00pm

DEMONSTRATION 8th March 2018 from 2.00pm to 4.00pm

After opening his first gelato shop, he started learning new ways of combining pastry and ice-cream , working with pastry experts such as Gianluca Fusto, Stefano Laghi, Emmanuele Forcone (Pastry World Champion at Sirha Lyon 2015) and the gelato expert, Diego Crosara (captain of the Italian gelato team – World Champion in 2016). He earned his degree in pastry from the Cast Alimenti academy in Italy.

FREE

TECHNIQUES & SKILLS • Balancing of semifreddo recipes • Preparation of glazes • Final decoration techniques • Demonstration of alternative ways of desserts presentation

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

WORKSHOP

VALRHONA INSPIRATION by Luke Frost 1 Day hands-on workshop

13th March 2018 from 8.30am to 5.00pm

Price per person

£105*

+ VAT

14th March 2018 from 8.30am to 5.00pm OR 15th March 2018 from 8.30am to 5.00pm

LUKE FROST Valrhona Pastry Chef UK

TECHNIQUES & SKILLS • Understanding the new Valrhona Inspiration, the first range of fruit couvertures, created with natural flavours and colours • Emulsion • Tempering • Learn the basic principles and techniques of mixing in order to obtain perfect and consistent textures • Understand and identify the impact of texture in the design and taste of patisserie • How to create and execute patisserie collections

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

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.

SPRING HOPPINESS - SEASONAL BEER AND CHOCOLATE PAIRING With Sam Smallman 5th April 2018 from 5.00pm to 7.30pm

FREE

SAM SMALLMAN Brand Manager for Valrhona Chocolate at Classic Fine Foods UK Sam has been entertaining and enthusing the public about chocolate for over 8 years. Starting out running stores for renowned British Chocolatier Paul A Young, Sam quickly developed a knack for getting both staff and customers excited about chocolate. When moving to Rococo Chocolates, Sam quickly set up a successful series of pairings and tastings highlighting chocolate’s key flavour links in classic combinations with wine and whisky to new innovations with meat, cheese, tequila and even insects. When not creating his pairings Sam is often to be found training kitchen teams in all things Cacao. Sam joined Classic Fine Foods in 2017 as Brand Manager for Valrhona Chocolate and since his arrival has been enthusing and exciting chefs across the country.

CONTENT Join Classic Fine Food’s resident chocolate expert Sam Smallman for an evening of partnering porters and pale ales and ale analysis. Working with some of the UK’s finest breweries, Sam will explore how to use chocolate as a means of increasing bar sales and look at flavour profiling in summer desserts. • Basic flavour profiling of Valrhona couverture ranges • Complimenting and contrasting beer styles with different chocolates • An approach to chocolate infusions in beer and spirits

DEMONSTRATION montebiancogelato.com

SEMIFREDDO & GELATO by Jordi Puigvert 2 Hour demonstration

12th April 2018 from 2.00pm to 4.00pm

FREE

JORDI PUIGVERT International trainer and demonstrator

TECHNIQUES & SKILLS • Semifreddo: techniques of fast defrosting with or without a freezer • Sorbet & Ice cream: development of high quality and clean label products that will help you save time, use of different nut pastes (pistachio, almond, hazelnut) in a variety of applications

Level: Beginner

Jordi Puigvert has an extensive career as Head Pastry Chef , working for different establishments including El Celler de Can Roca, Can Llonga Restaurant, Les Cols Restaurant (2 Michelin star), and Pastelería Baixas (Relais Dessert). In 2016, he created Sweet’n Go, a brand that offers all kinds of services in the field of patisserie, both sweet and savoury including training, consulting and demonstrations for pastry, restaurants and pastry schools. He is the technical demonstrator for different brands around the world including Montebianco and Sosa Ingredients.

WORKSHOP DEMONSTRATION

RESTAURANT DESSERTS & PETIT FOURS by Stéphanie Vastel 1 Day hands-on workshop & demonstration

WORKSHOP 17th April 2018 from 8.30am to 5.00pm

Price per person

£105* + VAT

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.

18th April 2018 from 8.30am to 5.00pm

DEMONSTRATION 19th April 2018 from 2.00pm to 4.00pm

FREE

TECHNIQUES & SKILLS

She has since held various positions in the Mandarin Oriental Hotel Group in France and Turkey and in Spain as their Head Pastry Chef.

• Airing, thickening & gelling agents • Spherification

Since 2016 she has been Pastry Chef / Demonstrator for the Sosa Ingredients company.

• Charging Agents

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

TRAINING COURSE

ARTISTIC SUGAR SCULPTURES by Florian Poirot 3 Day hands-on training course

23rd - 25th April 2018 from 8.30am to 5.00pm OR

Price per person

£800* + VAT

11th - 13th June 2018 from 8.30am to 5.00pm

FLORIAN POIROT International Consultant

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.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

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TRAINING COURSE

PASTRY CREATION by Angelo Musa 3 Day hands-on training course

Price per person

1st - 3rd May 2018 from 8.30am to 5.00pm

£800* + VAT

ANGELO MUSA MOF Executive Pastry Chef at the Plaza Athénée Hotel Winner of the Pastry World Cup 2003 Born in 1970 in Nancy, the pastry chef Angelo Musa obtained his diplomas from the Catering School in Metz. Winner of the French Pastry Championship in 2001, he then went on to win the World Pastry Cup in 2003. He worked for Pâtisserie Bourguignon in Metz, the Relais Desserts Oberweis in Luxembourg and the Palais du Chocolat in Troyes. Since 2007, he has held the prestigious title of Meilleur Ouvrier de France. In 2008 he started his own consulting company Papilio Conseil, assisting Thierry Tessier and Philippe Conticini in the setting up of their two ‘Patisserie des Rêves’ boutiques in Paris. In April 2016, Alain Ducasse and François Delahaye gave Angelo Musa overall responsibility for the pastry teams at 25, avenue Montaigne, making him the new executive pastry chef at the Plaza Athénée Hotel.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Advanced

TRAINING COURSE

PASTRY CREATION by a Valrhona partner chef 3 Day hands-on training course

Price per person

£800*

8th - 10th May 2018 from 8.30am to 5.00pm

+ VAT

TECHNIQUES & SKILLS • Make different types of batters and biscuit dough, using tools to fill them • Learn the basic principles and techniques of mixing in order to obtain perfect and consistent textures • Understand and identify the impact of texture in the design and taste of patisserie • Create personalised and creative decorations • How to create and execute patisserie collections • Incorporating ingredients and controlling temperature • Glazed, chocolate, praline and sprayed decorations, etc. • Original and profitable chocolate decorations Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

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WORKSHOP DEMONSTRATION

PASTRY NEW TEXTURES & APPLICATIONS by Jean-Thomas Schneider 1 Day hands-on workshop and demonstration

WORKSHOP

Price per person

£105*

15th May 2018 from 8.30am to 5.00pm

+ VAT

JEAN-THOMAS SCHNEIDER Pastry Chef for Louis Francois / Founder & International Pastry Chef at JTS Pastry Consulting Winner of the Pastry World Cup 2017

16th May 2018 from 8.30am to 5.00pm

DEMONSTRATION

FREE

17th May 2018 from 2.00pm to 4.00pm

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.

TECHNIQUES & SKILLS • New textures for recipes • Entremets • Soufflés • Plated desserts

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.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE

CHOCOLATE SCULPTOR COMPETITION SHOWPIECE by Martin Chiffers 3 Day hands-on training course

Price per person

£800*

21st - 23rd May 2018 from 8.30am to 5.00pm

+ VAT

MARTIN CHIFFERS

TECHNIQUES & SKILLS • Showpiece design • Planning • Mould making • Casting • Modelling • Carving • Colouring • Forming • Spraying • Flower making • Finishing

Price includes lunch The maximum no. of participants per establishment is 2

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 twice in 2012 & 2014 with highest points in all categories consecutively. He ranked 9th in 2013 Coupe du Monde de la Pâtisserie and 6th in the 2015 Coupe du Monde de la Pâtisserie. He has also won numerous gold medals at prestigious international culinary competitions in the UK, France, the United States, Singapore and the Culinary Olympics - Luxembourg.

• Materials

Author & Expert Consultant BBC2 “BAKE OFF” Crème de la Crème / International Pastry Consultant

Level: Intermediate

WORKSHOP

PLATED DESSERTS by Denis Dramé MCA 1 Day hands-on workshop

1st June 2018 from 8.30am to 5.00pm OR

Price per person

£105* + VAT

21st June 2018 from 8.30am to 5.00pm

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods London

TECHNIQUES & SKILLS

Denis joined Classic Fine Foods in 2016 to run TheTasteLab. He began his career at the City Bakery in New York.

• Incorporate ice creams and sorbets into plated desserts

• Prepare several plated desserts including hot, cold, and frozen desserts and à la minute desserts

In addition to his day-to-day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

• Use different product components in creating a plated dessert • Learn the flavour and texture elements in successful plated desserts • Make plated desserts that showcase a variety of tastes, textures, and temperatures

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

TRAINING COURSE

THE PASTRY WORLD OF LE MANOIR AUX QUAT’ SAISONS by Benoit Blin MCA 3 Day hands-on training course

25th - 27th June 2018 from 8.30am to 5.00pm

Price per person

£800* + VAT

BENOIT BLIN MCA Head Pastry Chef at the Belmond Le Manoir aux Quat’ Saisons

TECHNIQUES & SKILLS • Plated desserts: hot, cold, frozen • Petits fours, confectioneries and chocolate bonbons • Afternoon tea at Le Manoir aux Quat’ Saison • Breakfast and bakery items

Benoit has been Raymond Blanc’s Head Pastry Chef at the award winning Belmond Le Manoir aux Quat’ Saisons in Oxfordshire since 1995 where he leads a team of 13 looking after all the dessert and bread preparation. Having worked in places such as the Ritz Hotel in Paris, Benoit has continued to develop himself throughout his career and has trained with numerous Meilleur Ouvrier de France. He was awarded the most prestigious Pastry accolade in the UK, with the title of Master of Culinary Arts, MCA, in 2005. In 2009, he was recognised as Pastry Chef of the Year. As President, Benoit led the UK pastry team to the Coupe du Monde finals in Lyon, January 2011 and is now the Chairman of the UK Pastry club which has been created to find and support future UK pastry teams whilst developing the pastry skills in our industry.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE

PASTRY CREATION by Antonio Bachour 2 Day hands-on training course

2nd - 3rd July 2018 from 8.30am to 5.00pm

Price per person

£750* + VAT

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 later worked 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. Bachour is currently the executive pastry chef at St. Regis Bal Harbour Hotel.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE

CHOCOLATE BONBONS by Antonio Bachour 2 Day hands-on training course

4th - 5th July 2018 from 8.30am to 5.00pm

Price per person

£750* + VAT

TECHNIQUES & SKILLS • Fillings for framed, moulded, coated, rolled and for decorating. Whipped and classic textures • Plain ganache and ganaches made with spices, alcohol, fruits, infusions, etc. • Moulded and whipped pralines and Gianduja chocolates, etc. • Hand-mixing, whisking and vacuum grinding • Decorating using a fork, transfers, appliqué methods, mixed decorations and blown decorations such as blown sugar • Manual and mechanical tempering • Mechanical coating

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE

AFTERNOON TEA CAKES by Denis Dramé MCA 2 Day hands-on training course

Price per person

£225*

10th - 11th July 2018 from 8.30am to 5.00pm

DENIS DRAMÉ MCA

+ VAT

TECHNIQUES & SKILLS

Pastry Chef for TheTasteLab by Classic Fine Foods London

• Creation of an afternoon tea menu

Denis joined Classic Fine Foods in 2016 to run TheTasteLab. He began his career at the City Bakery in New York.

• Scones • Cakes

• Pastries

In addition to his day-to-day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

TRAINING COURSE

GATEAUX DE VOYAGE by a Chef from L’Ecole Valrhona 3 Day hands-on training course

Price per person

17th - 19th July 2018 from 8.30am to 5.00pm

£800* + VAT

TECHNIQUES & SKILLS • Make different types of batters and biscuit doughs, using tools to fill them • Create petits fours secs, gâteaux de voyage, etc. • Learn the basic principles and techniques of mixing in order to obtain perfect and consistent textures • Use of chocolates, pralines, almond paste and Gianduja • Incorporating ingredients and controlling temperature • New recipes exclusive to l’Ecole Valrhona • Learn how to optimize sales, packaging, wrapping and presentation

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE

DECORATIVE AND SIGNATURE PASTRY by Frank Haasnoot 3 Day hands-on training course

23rd - 25th July 2018 from 8.30am to 5.00pm

Price per person

ÂŁ800* + VAT

FRANK HAASNOOT International Consultant Frank Haasnoot is a Dutch pastry chef with over 25 year experience. When he finished his pastry education he worked for several pastry shops, including La Tulipe Desserts in New York. He spent time in charge of pastry development for Creme de la Creme and then moved on to take up a post as Executive Pastry Chef for Dobla. During his career he has often felt the urge to compete in chocolate and pastry competitions. He signed up for the World Chocolate Masters, a World Championship for pastry chefs in Paris. The first time he competed in 2007, he was awarded fourth place; in 2011 he won first place in this prestigious competition. After this resounding success he left the Dobla to further his career abroad, moving to The Victorian in Kuwait, the Mandarin Oriental Hotel in Taiwan and finally to the Peninsula Hotel in Hong Kong. Price includes lunch The maximum no. of participants per establishment is 2

Level: Advanced

OF UP 20 ER D C N RL IN WO W ASTRY

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TRAINING COURSE

ARTISTIC SUGAR SCULPTURES by Emanuele Forcone 4 Day hands-on training course

Price per person

3rd - 6th September 2018 from 8.30am to 5.00pm

£1050* + VAT

EMANUELE FORCONE Pastry Consultant

TECHNIQUES & SKILLS • New techniques for pulling, blowing and building a piece fit for a competition

Winner of the Pastry World Cup 2015 “Art made with chocolate and sugar is a passion for me, almost to the point of being a disorder - I would say. Eventually, chocolate has more business-related implications, but the use of sugar has grown a lot recently and this gives me great satisfaction”. Italian champion in pastry in 2010, he was the vice champion of the Coupe du Monde de la Patisserie in 2011. Executive pastry chef at the patisserie Pannamore in Vasto, Italy, he has often been to Australia to export the art of Italian confectionery and over the years has focused more and more on chocolate and sugar arts. He won the Coupe du Monde de la Patisserie in 2015. Since then Emanuele has been travelling the world to share his passion and knowledge.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Advanced

TRAINING COURSE

PASTRY CREATION by Vincent Guerlais 3 Day hands-on training course

Price per person

11th - 13th September 2018 from 8.30am to 5.00pm

£800* + VAT

VINCENT GUERLAIS Owner of the “Vincent Guerlais Patisserie” Vincent Guerlais’ passion was revealed when he started cooking for his family. Even then, he had a liking for sweet things. That fondness took shape when he performed his first pastry training courses. From then on, he went on a training course and passed his vocational training certificate in Confectionery and Chocolate making. To perfect his apprenticeship, Vincent Guerlais became hardened around the best French confectionners. When he was 22, Vincent Guerlais decided to create his own patisserie with his wife at his side. They landed in Nantes, at 11 Rue franklin.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

WORKSHOP

CHRISTMAS LOG & DÉCOR by Denis Dramé MCA 1 Day hands-on workshop

27th September 2018 from 8.30am to 5.00pm OR

Price per person

£105* + VAT

25th October 2018 from 8.30am to 5.00pm

DENIS DRAMÉ MCA Pastry Chef for TheTasteLab by Classic Fine Foods London

TECHNIQUES & SKILLS • Christmas Log

• Biscuit bases • Sponge bases • Mousses • Crémeux • Techniques of building layers • Basic Christmas Chocolate décor

Price includes lunch The maximum no. of participants per establishment is 2

Denis joined Classic Fine Foods in 2016 to run TheTasteLab. He began his career at the City Bakery in New York.

Level: Beginner

In addition to his day-to-day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

TRAINING COURSE

CHOCO ART by Valrhona a partner Chef 3 Day hands-on training course

Price per person

2nd - 4th October 2018 from 8.30am to 5.00pm

£800* + VAT

TECHNIQUES & SKILLS • Create chocolate creation that could be used at different time of the year and seasons as well as weddings, birthdays etc. • Infinite variation as based on a simple method • Develop a bespoke/personal range • Assembly process and solidity • Profitability • Esthetic and Ease of execution • Inspiration and creation • Drawing & movement and proportions • Stencil cut • Molding and Creation of tubes • Pulverization and Finalization • Window creation • Mini and micro assembly

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

TRAINING COURSE DEMONSTRATION

PASTRY CREATION by Jeffery Koo 2 Day hands-on training course & demonstration

TRAINING COURSE 9th - 10th October 2018 from 8.30am to 5.00pm

Price per person

£600* + VAT

DEMONSTRATION

FREE

11th October 2018 from 2.00pm to 4.00pm

JEFFERY KOO Pastry Consultant / Director – Patisserie Jeffery Koo

TECHNIQUES & SKILLS • Making glazes • Fruit filling • Chocolate decoration • Making mousses • Finishing touches

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. Koo participated in the 2007 World Chocolate Master competition in China where he received the “Best Taste Award”. In 2009 and 2010, Koo represented Hong Kong as their National Culinary team’s Pastry Chef. Chef Koo founded the Patisserie Jeffery Koo in July 2015 and is now a celebrity chef on Hong Kong’s TVB station hosting the popular food program ‘Sweet Corner’. In each of these episodes a celebrity guest gets to share the secrets of his desserts and chocolates.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

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WORKSHOP DEMONSTRATION

CONFECTIONERY AND CHOCOLATE by Jean-Thomas Schneider 1 Day hands-on workshop & demonstration

WORKSHOP 16th October 2018 from 8.30am to 5.00pm

Price per person

£105* + VAT

JEAN-THOMAS SCHNEIDER Pastry Chef for Louis Francois / Founder & International Pastry Chef at JTS Pastry Consulting Winner of the Pastry World Cup 2017

17th October 2018 from 8.30am to 5.00pm

DEMONSTRATION

18th October 2018 from 2.00pm to 4.00pm

FREE

TECHNIQUES & SKILLS

Vice World Champion at the Ice Cream World Cup in 2012. Finalist in the MOF Glacier contes tin 2015. He was crowned World Champion at the Coupe du Monde de la Patisserie 2017.

• Pâte de fruits, jellified bonbons, sugar free double-coloured lollipops, caramelised peanuts, coconut marshmallows, maple syrup fudges, caramel, praline rose, nougat, almond paste, chocolate bonbons

• Using different gelling agents in confectionery • Learning enrobing techniques of gum-based, varnish-based and sugar-based products • Using different sugars (glucose, sorbitol) in a variety of chocolate and confectionery applications

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

WORKSHOP DEMONSTRATION

CLASSIC DESSERTS WITH A TWIST by Maxime Adrian 1 Day hands-on workshop & demonstration

WORKSHOP 6th November 2018 from 8.30am to 5.00pm

Price per person

£105* + VAT

OR 7th November 2018 from 8.30am to 5.00pm

DEMONSTRATION

8 November 2018 from 2.00pm to 4.00pm th

MAXIME ADRIAN Master Pastry Chef for Marguerite

FREE TECHNIQUES & SKILLS • Revisit and modernise some classic cakes (Saint Honoré, Forêt noire, Mont blanc, Baba, Poire Bourdaloue) by keeping the main characteristics but by working to change their shapes and textures and also to add a little bit of fun.

Price includes lunch The maximum no. of participants per establishment is 2

Level: Beginner

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.

TRAINING COURSE

BONBONS by a Chef from L’Ecole Valrhona 3 Day hands-on training course

13th - 15th November 2018 from 8.30am to 5.00pm

Price per person

£800* + VAT

TECHNIQUES & SKILLS • Make different types of fillings for chocolate bonbons • Master the principles and techniques of mixing to get the right textures • Understand the role of the ingredients and their impact on the design and preservation of chocolate bonbons • Practice the different tempering and coating techniques. • Improve chocolate tasting skills • Discuss the cost of materials and learn about the relationship between quality and price • Fillings for framed, moulded, coated, rolled chocolate and decoration. Whipped and classic textures • Plain ganache and ganaches made with spices, alcohol, fruits, infusions, etc. • Moulded and whipped praline and Gianduja chocolates, etc. • Hand-mixing, whisking and vacuum grinding • Decorating using a fork, transfers, appliqué methods, mixed decorations and blown decorations such as blown sugar • Manual and mechanical tempering • Mechanical coating

Price includes lunch The maximum no. of participants per establishment is 2

Level: Intermediate

A VERY BRITISH TRADITION - CHOCOLATE, PUNCH AND ‘SCANDALWATER’ with Sam Smallman 21st November 2018 from 5.00pm to 7.30pm

FREE

Join Classic Fine Food’s resident chocolate expert Sam Smallman as we look back in time to the development of hot chocolate drinking in the UK and Europe and how the developing drinking trends of the upper classes pushed chocolate into the much-loved beverage and food it is today. Working with historians and mixologists Sam will explain the history of hot chocolate production as well as complimentary hot punches and teas including new ways of creating chocolate punches and using tea in both ganaches and chocolate to accompany tea.

CONTENT • Basic flavour profiling of Valrhona couverture ranges • History of hot chocolate in the UK as well as exploring hot chocolate techniques with recipes from Elizabethan times to the 20th century • Development of hot chocolate punches and tea pairings

OTHER EVENTS Please note: These events are not held in TheTasteLab

PASTRY CREATION 3 Day hands on training course Lâ&#x20AC;&#x2122;Ecole

VALRHONA TOKYO (JAPAN)

APRIL 2018 FOR MORE INFORMATION STAY TUNED WWW.THETASTELAB.CO.UK

OTHER EVENTS Please note: These events are not held in TheTasteLab

FRENCH BAKERY by Joel Defives

TECHNIQUES & SKILLS

Price per person

£1350

3 Day hands-on training course

+ VAT

5th - 7th June 2018 from 8.30am to 5.00pm The Mill, Normandy, France

Travelling to The Mill on 4th June 2018 returning to London on 8th June 2018

Visit of the mill and presentation of different flours DANISH

• Kneading the dough & shaping

• Rolling the dough

• Delayed fermentation

• Kneading a brioche

• Rye flour kneading

• Making regional brioche

• Creation of various shapes and various breads (with seeds, oils, herbs, fruits)

• Puff pastry doughs for brioches • Techniques for ingredients embedding in Viennese pastries • Techniques for deferred croissant doughs BREAD

* Price includes transportation, accommodation, lunch & dinner.

• Traditional French baguette using liquid leaven • Sourdough breads on firm leavens • Techniques for starter leavens

• Knowledge about natural leaven (base of the bread fermentation)

• Organic breads on firm leaven with stone-ground flour and pure stone-ground rye flour

• Autolysis

• Special shaping and stencil breads

JOEL DEFIVES MOF Executive Chef of La Boulangerie Joel Defives is a French Baker consultant and is also the exectuive chef of ‘La Boulangerie’, bakery owned by Thierry Marx in Paris. In 2004, Joel Defives won the title of Meilleur Ouvrier de France Boulanger (baker). He also participated in the Bakery World Cup 2002 in Paris, the Bakery French Cup in 2003 in Lyon and he was the winner of the Bakery European Cup in 2003 in Nantes.

Level: Advanced

OUR CUISINE EVENTS

DIFFERENT EVENTS COVERING EVERY NEED

Discover our Cuisine events at TheTasteLab. You will have the opportunity to know more about our products and discover new recipes.

WORKSHOP Held over either a half or a full day, these are handson classes where you will learn new techniques and create dishes under the guidance of a Chef.

EVENTS

CUISINE EVENTS

Our Cuisine

CULINARY JOURNEY

MILK-FED BABY LAMB FROM THE PYRENEES by Chef Romuald Feger & Richard Sanders Live demonstration and lunch

15th January 2018 from 10.30am to 2.30pm

FREE £20 +VAT deposit that will be refunded if you attend the event

RICHARD SANDERS Category Meat Specialist /Master Butcher NZQA

CONTENT • Presentation of Axuria and milk-fed baby lamb • Learn how to butcher a whole milk-fed baby lamb into different cuts with our Meat Specialist and Master Butcher, Richard Sanders • Experience how to use the different cuts in a variety of dishes with our chef ambassador, Romuald Feger from Four Seasons Hotel London at Ten Trinity Square • Live demonstration, tasting and lunch

Trained the art of traditional butchery in the wilderness of New Zealand, Richard has travelled the world from the tropical rainforests of Papua New Guinea to the concrete jungles of Mayfair. Not only has been successful at young age winning the New Zealand Butcher of the Year in 2003, but his development work throughout Australasia in food production and training young chefs and butchers has abled him to have a wide expertise in all areas and levels of the food industry. After sailing the seas with Carnival UK last year as their meat and seafood specialist, Richard has come back to his beloved second home of London to join the team at Classic Fine Foods to continue his good work.

OPEN DAY

BREAKFAST AND BRUNCH Walk-through event

28th February 2018 from 10.30am to 3.00pm

FREE

CONTENT • Explore and experience Classic Fine Food’s range of fantastic breakfast/brunch products: bread, danish, butter, cereals, juices & nectars, jams, smoked salmon, bacon • Meet our suppliers • Tasting

OPEN DAY

SEAFOOD SHOWCASE with Amandine Chaignot Walk-through event

20th March 2018 from 10.30am to 3.00pm

FREE

AMANDINE CHAIGNOT Executive Chef at Rosewood London

CONTENT • Explore and experience Classic Fine Food’s range of fantastic seafood products: fresh & smoked salmon, Cobia fish, prawns, lobster, tuna, octopus • Meet our suppliers • Tasting of recipes created by Amandine Chaignot

Amandine Chaignot pairs her expert French training with a love for nature, seasonality, creativity and exceptional ingredients from producers across Britain and France, to create an elegant and refined all-day dining menu for the Mirror Room. She has worked with Alain Ducasse and Jean-François Piège in the kitchens of some of the greatest restaurants, and with some of the most highly regarded chefs in Paris; Eric Frechon, Yannick Alleno and Philippe Mille, and second to Christopher Hache at Hôtel de Crillon, a Rosewood Hotel.

CULINARY JOURNEY

BEEF APPRECIATION by Vincent Menager Live demonstration and lunch

30th May 2018 from 10.30am to 2.30pm

FREE £20 + VAT deposit that will be refunded if you attend the event

VINCENT MENAGER Executive Chef at ME Hotel London Since June 2017, Vincent Menager is Executive Chef at ME Hotel London overseeing menu development for modern steakhouse STK London, Radio Rooftop Bar and chic hotel lobby bar, Marconi. Vincent has trained with some of France’s most distinguished chefs, such as Alain Ducasse, Albert Roux, Alain Dutournier and Frederic Anton. He had a long history with Sofitel Hotels working for prestigious establishments around the world, including Le Relais du Parc in Paris, Sofitel Sydney Wentworth in Australia and Sofitel Boao in China, before settling down in the UK working at Sofitel St James’ Brasserie Roux and The Balcon. He creates dishes that exploit seasonal ingredients and is constantly looking to add innovative elements to his cuisine which, in the past, have been enjoyed by the likes of Prince Harry as well as many famous mouths at events such as the BAFTAs or the British Fashion Awards - through his most recent position as Executive Chef for Rhubarb Food Design.

CONTENT • Presentation of our range of grass-fed and grain-fed beef from around the world • Increase your knowledge of different cuts and their origin with our Meat Specialist and Master Butcher, Richard Sanders • Explore seasoning parings with our partner Terre Exotique • Experience how to use the different cuts in a variety of dishes with our chef ambassador, Vincent Menager • Live demonstration, tasting and lunch

OPEN DAY

SPANISH GASTRONOMY Walk-through event

19th June 2018 from 10.30am to 3.00pm

FREE

CONTENT • Explore and experience Classic Fine Food’s range of fantastic Spanish products: Charcuterie de Bellota 100% Iberico, Serrano ham, Cecina, tuna, octopus, extra virgin olive oil, vinegar • Meet our suppliers • Tasting of recipes

OPEN DAY

COCKTAIL & BAR SNACKS with Antonio Dandrea Walk-through event

31st July 2018 from 10.30am to 3.00pm

FREE

ANTONIO DANDREA General Manager at The Arts Club’s restaurant Antonio is currently working at The Arts Club in London, as assistant General Manager in the club’s restaurant. He worked in some of the most prestigious bars and hotel companies across Europe such as the Lanesborough and Brown’s Hotel in London, Le Richemond in Geneva, Hotel Savoy in Florence and The Belmond Hotel Splendido in Portofino.

CONTENT

The talented Italian barman who developed a passion for the bar industry from an early age has throughout the years, gained the experience and reputation to work alongside with a consultant as such as Salvatore Calabrese, industry legend and bars owner.

• Tasting

Alongside his impressive work experience, the pinnacle of Antonio’s career was perhaps back in 2006, as he claimed the award for best bartender in the UK in the UKBG guild competition. The passion and determination he showed were the key to winning such an exclusive accolade.

• Explore and experience Classic Fine Food’s range of fantastic bar products: nuts, olives, fruit purees, juices & nectars • Meet our suppliers • Mixology masterclass with Antonio Dandrea

OPEN DAY

ITALIAN GASTRONOMY with Davide D’Ignazio Walk-through event

30th August 2018 from 10.30am to 3.00pm

FREE

CONTENT • Explore and experience Classic Fine Food’s range of fantastic Italian products: charcuterie, prawns, pasta, parmigiano & grana padano, provolone, mozzarella & burrata, ricotta, extra virgin oils, olives, balsamic & wine vinegars, risotto • Meet our suppliers • Tasting of recipes from Davide D’Ignazio

CULINARY JOURNEY

CAVIAR AND CHAMPAGNE by Michael Wignall Live demonstration and lunch

25th September 2018 from 10.30am to 2.30pm

FREE £20 +VAT deposit that will be refunded if you attend the event

MICHAEL WIGNALL Executive Head Chef at Gidleigh Park Michael’s professional career started at Broughton Park, under Paul Heathcote. Michael moved with him to his restaurant in Longbridge, Preston, followed by a spell working at L’Ortolan. Following this he worked at Old Beams, Waldo’s Restaurant in Cliveden Hotel, Michael’s Nook and the Burlington Restaurant at The Devonshire Arms, earning a Michelin star at each. Michael joined Exclusive Hotels in November 2007. With a wealth of experience already under his belt, The Latymer became one of the top restaurants in the country. From January 2016, Michael made his move from The Latymer (Pennyhill Park) to Gidleigh Park, Chagford. This was lauded the highest profile culinary takeover of 2016 by the likes of Jay Rayner and within 10 months Michelin announced its two stars retained. In 2017, he was awarded five AA rosettes – the first time the AA has ever awarded five rosettes mid-year, in its 61 year history.

CONTENT • Presentation of Sturia caviar • Experience how to use the different varieties in a selection of dishes with our chef ambassador, Michael Wignall • Champagne and wine paring • Live demonstration, tasting and lunch

WORKSHOP

THE ART OF FOIE GRAS by Michaël Petit Half-day hands-on workshop

23rd October 2018 from 9.00am to 2.30pm

Price per person

£50 + VAT

MICHAËL PETIT Head Chef for Ernest Soulard

CONTENT

Michaël Petit started learning cuisine with the famous Chef Joël Robuchon and worked for La Chabotterie in Vendée, France.

• Training on how to devein a foie gras lobe

For 20 years now, he has been in charge of R&D for Ernest Soulard.

• Making your own terrine • Cooking different foie gras dishes using a variety of techniques • A four-course tasting menu included

WORKSHOP

PREMIUM INGREDIENTS FOR MODERN CUISINE by Guillermo Corral 1 Day hands on workshop

WORKSHOP 26th November 2018 from 8.30am to 5.00pm

Price per person FREE

£105 + VAT

GUILLERMO CORRAL Demonstrator SOSA Ingredients He was awarded Best Catalan Chef at Sant Pol de Mar in 2011 as well as Best Dish and Best Pairing at Joviat School in 2007 and 2011. After he studied at Joviat School in Barcelona he worked for different awarded restaurants such as Lasarte** (fish), Hotel Arts (banquets), Mont Sant Benet (banquets head chef), Les Voltes de Sant Sebastià (starters and desserts) and Lluçanes* (chef assistant). He then became a technical advisor, both in savoury and pastry applications, specialised in Sosa Ingredients technical products. He is an expert in modern cuisine and always looking for the perfect balance amongst technique, flavour, texture and process.

27th November 2018 from 8.30am to 5.00pm

DEMONSTRATION

FREE

28th November 2018 from 2.00pm to 4.00pm

CONTENT • Create different textures • Techniques of different gelling agents • The use of vegetarian texturizers • Demonstrate the use of different pectins

BOOKING CONFIRMATION & PAYMENT

CANCELLATIONS

Please register for the event of your choice by filling in all the information on the enquiry form on our website www.thetastelab.co.uk

Should you wish to cancel your participation, please send us an email at thetastelab@classicfinefoods.co.uk

Our team will contact you to confirm we have received all the necessary details and will then send you an invoice. Payment must be made either by bank transfer or over the phone. Your participation at the event will be confirmed once we have received full payment of your invoice within 7 days of the invoice date. Under no circumstances will participants be able to attend an event that has not been paid for in full.

Cancellation:

We would also like to draw your attention to the fact that all places are on a first come, first served basis. The maximum number of participants per establishment is 2.

• If you cancel in writing at least 14 days before the event we will refund 100% of the price. • If you cancel in writing between 7 and 14 days before the event we will refund 50% of the price. • No refunds will be given for cancellations in the 7 days preceding the event.

CANCELLATIONS / CHANGES (made by TheTasteLab)

TheTasteLab reserves the right to change or cancel a ‘confirmed’ event without notice. While we endeavour to run all events as scheduled, unforeseen circumstances or insufficient participant numbers may lead to an event being cancelled or changed. If an event is cancelled, participants will be issued a credit note for the value of their booking.

TERMS & CONDITIONS

If we have not received full payment of the invoice within 7 days of the invoice date, TheTasteLab reserves the right to cancel the registration without notice.

(made by the Participant)

@thetastelab_uk

www.thetastelab.co.uk Westway Estate, 18-20 Brunel Road, Park Royal, London W3 7XR T. 020 7627 9666 E. thetastelab@classicfinefoods.co.uk