Antonio Bachour

With: Antonio Bachour
Start: 25. 06. 2019 - 9:00
End: 27. 06. 2019 - 17:00
Language: EN (Translation: Yes )
Type: Professionals
Price: € 919 - € 1 380

Information:

Demonstrative course will be in english with possibility for czech translator.

Program:

  • Almond Tart
  • Carribean Entremet
  • Coconut cremé fraiche Cheesecake
  • Delice
  • Chocolate caramel Tart
  • Mango, lime, coconut Verrine
  • Peanut-butter jelly
  • Pear praline Entremet
  • Piedmonte Petit gateau
  • Sicily Entremet
  • Strawberry coconut Entremet
  • Yuzu green tea Petit gateau

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: Antonio Bachour

Antonio Bachour began his career in Puerto Rico, then moved to Miami to work as the executive pastry chef at Talula. He later worked at Devito South Beach and Scarpetta in Miami and New York City, then helped open the W South Beach. Shortly after, he took over responsibility for all pastries for The Trump SoHo and its restaurants. From 2011 until 2016 he was an Executive Pastry Chef at St. Regis Bal Harbour Resort. He has published four cookbooks and continues to travel the globe, teaching pastry and viennoiserie at workshops and speaking at conferences. He is also the owner of Bachour Bakery + Bistro.
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