CZ
With:
David Gorgoshidze
Start:
12. 02. 2019 - 9:00
End:
13. 02. 2019 - 17:00
Language:
EN (Translation:
Yes
)
Type:
Professionals
Price:
€ 488 - € 596
Information:
Demonstrative course, where you can ask questions.
Program:
Exotic- coconut biscuite, banana and passion fruit compote, lime mousse
Ginger– ginger and lime gateaux voyage
Pistachio merveilleux– french meringue, pistachio paste, raspberry confi, milkchocolate ganache
Gianduja entrement– hazelnut biscuite, crunchy layer, gianduja cream, toffi caramel, chocolate mousse
Finger berry– hazelnut biscuite, crunchy layer, milk chocolate cream, berry confi, vanilla whipping gamache
Sullen entrement– almond stroissel, white chocolate biscuite, strawberry compote, pistachio cream, chocolate mousse
Pistachio tart– pistachio sable, pistachio financier, vannila mousse, raspberry confi
On the course you will learn:
- how to prepare individual desserts
- how to prepare creams and doughs that will inspire you to make your own desserts
- how to properly decorate desserts
- special techniques and skills from pastry chefs
On the course you will receive:
- recipes for preparing desserts
- hints and tips from professionals
- welcome drink
- drinks throughout the course
- snacks
- tasting prepared desserts
With: David Gorgoshidze
David Gorgoshidze is 32-year-old entrepreneur from Tbilisi, Georgia with bachelor’s degree in International Business from Grenoble Ecole de Management, France. In 2008 he opened his first pastry shop, now he operates a fully-fledged business with five branches. His headquarters which is 1,300 sqm, is the largest in the country and has a staff consisting of 60 individuals. From 2016 he established a pastry school “Marron”, where he provides practical courses and masterclasses for people looking to become professionals or are just interested in the field. His first steps in the field where at Georgian Culinary Academy, which triggered his interest to master the art of pastry. Since then he participated in many masterclasses with world renowned chefs as Guillaume Mabilleau, Johan Martin, Jordi Bordas, Hans Ovando, Karim Bourgi, Yann Couvreur, etc. to name just a few, to whom he is enormously grateful.
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