MIQUEL GUARRO
"Signature Pastry Collection"
3 Days In-Person MasterClass
Bucharest, Romania
Dates: November 4-6, 2024
About The MasterClass
New Program
2024
In December 2022, during our visit to Barcelona we had the chance to stop
by the world renowned pastry shop Hofmann and taste the wonderful sweet creations of Chef Miquel Guarro we have heard so much about. Besides the unique and stunning design of these sweets, the complexity of textures and flavours, the flawless look, these harmoniously
balanced sweets have conquered our pallets and hearts on the spot!
In November 2023 Miquel Guarro came for the first time to our school and stunned us with his unique creations. Each of his cake is a poetry, a carefully
designed and executed sweet, inviting you to discover a pleasant surprise of rich flavours and textures. We can say that these were some of the best cakes we ever taste.
Not only his cakes, but Miquel’s creativity, kind personality, openness, generosity to share his knowledge quickly made him one of the most appreciated and loved guest teachers of our school.
And we are super excited to welcome him back with a completely
NEW PROGRAM in 2024!
Designed in a unique format, during the 3 days in-person masterclass you
will learn how to make his sweet creations step-by-step with complex elements, new and surprising pastry
techniques and tons of inspiration to create signature pastries of your own!
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Location: ICEP School, Bucharest, Romania
Type of class: Hands-On, Theory + Step-by-step Practical MasterClass*
*This is a unique MasterClass concept - recipes are executed by students one by one under the guidance of chef.
Number of participants: 16 students
Language: Spanish + English
THE PROGRAM:
No° 1 CHOCOLATE MIRROR
Vanilla almond praline nibs, gianduja nibs almond vanilla, chocolate whipped ganache, chocolate mousse, flourless chocolate cake, chocolate mirror glaze, mahogany velvet
No° 2 SEA URCHIN
Hazelnut sponge cake, hazelnut praline, cream caramel, chay milk chocolate mousse, hazelnut glaze, chocolate picks
No° 3 DAISY
Coconut dacquoise, coconut almond praline, daisy gel, butter and passion fruit cream, coconut mousse, mango passion fruit glaze
No° 4 EMERALD
Matcha Green Tea Shell, cherry and lychee compote, green tea crumble, sakura tea and cherry cremeaux, green tea mousse, green velvet
No° 5 BANOFFEE
Speculoos sable, pecan nut praline 60%, caramel banana cremeaux, macerated bananas in caramel, coffee and toasted white chocolate whipped ganache, banana cream, fake banana
No° 6 GUNKAN
cassis choux pastry sponge, raspberry crumble, raspberry cassis cremeaux, raspberry cassis yogurt compote, raspberry mousse, cassis pearls
No° 7 CHARCOAL
Breton black sesame sable, sesame almond praline, lemon and yuzu compote, yogurt whipped namelaka, micro black sesame cake, charcoal velvet
No° 8 MANDALA
Vanilla sable, financier cake, strawberry and vinegar compote, light vanilla white chocolate mousse, strawberry cream, strawberry glaze, strawberry mandala
No° 9 SURPRISE
MIQUEL GUARRO
Chef Miquel studied at the Barcelona Pastry Guild School, combining his studies with his work at the Targarona Pastry Shop and later at Bubó, a benchmark pastry shop in Barcelona.
After the opportunity to work in the team of the prestigious Frank Fresson Patisserie in Metz (France), Chef Miquel became the Pastry Chef of the Dos Cielos Restaurant in Barcelona with 2 Michelin stars, where he began to find his own path in the sweet world.
He is the youngest winner of the Lluís Santapau Trophy in history, an award that recognizes him as Best Chocolate Master 2013.
In 2013, he joined the Chocolate Academy BCN team as a pastry chef for the Cacao Barry brand.
He co-authored together with Ramon Morato, Josep Maria Ribe and Raul Bernal the book '' Four in One '' (in the limits of chocolate.)
He is part of the 21º Brix Collective, an association that works for the development and dissemination of artisan pastry in Spain.
In 2019 he began his adventure as Pastry Director and Executive Pastry Chef, at the prestigious Hofmann School in Barcelona.
Signature Pastry with Miquel Guarro | 3 Days In-Person MasterClass
*Early Bird Price available for the first 6 spots with full payment. Price includes VAT.
For Regular Price** payment can be made also in 2 instalments (see below payment links):
- 60% is payable in 4 days from online booking;
- 40% is payable in 6 weeks prior of the event.
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
- Participation to MasterClass;
- Collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Coffee, light meal or refreshments;
- Certificate of Attendance
- Cake tasting.
* You will receive Aprons to wear during MasterClass, you have to bring Chef's White Jacket.
Application Procedure
Step 1: Book your seat online;
Step 2: Make payment.
When booking your seat, you can choose between 2 Payment Options:
FULL PAYMENT or PARTIAL PAYMENT.
When choosing FULL PAYMENT, you will pay the entire participation fee upon booking - click ADD TO CART button above.
If you choose PARTIAL PAYMENT, you will pay the participation fee in 2 instalments:
- 60% is payable upon booking - Pay Instalment #1 - 696 EUR (Tax Included) >>>
- 40% is payable in 6 weeks prior of the event - Pay Instalment #2 - 464 EUR (Tax Included) >>>
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
Online Payment:
You can make payment online with Credit or Debit Card. We use Stripe as payment processor.
When choosing this option, your spot will be confirmed immediately.
Payment Via Bank Transfer:
If you wish to pay via bank transfer please contact us to create a reservation for you in advance. Your spot will be confirmed once we have received the first payment.
Here are our bank account details:
Account Holder:
ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN EURO: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22
For transfers in Romanian Currency (RON):
IBAN RON: RO84BTRL04101202D26205XX
Kindly take into consideration that we have limited places for these MasterClasses and the demand is very hight.
To avoid disappointment, we advise you to book your place as soon as possible and confirm payment by sending a copy of payment receipt by email to office@icephotelschool.com.
Step 3: Send us the completed and signed Registration Form to office@icephotelschool.com (don't forget to detail your professional experience in pastry and chocolate);
Your participation at the event will only be confirmed once we have received full payment and completed Registration Form.
MasterClass Schedule
8.30: Registration and welcome coffee
9.00 - 12.30: MasterClass
12.30 - 13.30: Lunch break
13.30 - 17.00: MasterClass
Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.
Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).
Please be aware that in our lab the temperature is around 20°C and dress accordingly.
Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.
Important, please keep in mind:
– The payment is valid only for the date of the workshop and is non refundable.
We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.
Thank you for understanding!
– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.
– It is not allowed to distribute/share the recipes of the MasterClass.
– The participants understand and accept the conditions described above.
If you need accommodation nearby the place of venue, contact us for recommendations.
CONTACT US:
For more information we are at your disposal:
Tel. 0040-773-797-07
E-mail:office@icephotelschool.com
Address: Gramont Street 38, Sector 4, Bucharest,
ZIP: 040182, ROMANIA
Looking forward to meet you!
With love,
MAGIC TEAM
