In premiere in Romania
we welcome
CHEF ANTONIO BACHOUR
for a collection of Bachour-Style MasterClasses
“Dessert Innovation”
March 2018
for a collection of Bachour-Style MasterClasses
“Dessert Innovation”
March 2018
One of the top 10 best chefs in the world,
winner of Zest Award "Baking & Pastry Innovator"
and head of the pastry team at a Starwood Hotel - “The St. Regis Bal Harbour Resort” in Miami, USA,
Antonio Bachour is a true artist and trendsetter in modern dessert world.
winner of Zest Award "Baking & Pastry Innovator"
and head of the pastry team at a Starwood Hotel - “The St. Regis Bal Harbour Resort” in Miami, USA,
Antonio Bachour is a true artist and trendsetter in modern dessert world.
Author of 4 books, benchmarks for many fans of the confectionary - “Bachour”, “Bachour Simply Beautiful”, “Chocolate” and “Bachour The Baker”,
owner of Bachour Bakery + Bistro,
Chef Bachour is invited to top culinary academies arround the globe for workshops and attends as guest speaker top international culinary conferences.
owner of Bachour Bakery + Bistro,
Chef Bachour is invited to top culinary academies arround the globe for workshops and attends as guest speaker top international culinary conferences.
About Antonio
ANTONIO BACHOUR
Pastry Chef
The career of Antonio Bachour,
began at the age of 17, when the future guru opened his first pastry shop owned by his family in Río
Grande, Puerto Rico with a clash with the old-school chefs, who found his desserts too radical. "Even when I was younger, I'd see something and immediately think of how I could make it different," he says.
began at the age of 17, when the future guru opened his first pastry shop owned by his family in Río
Grande, Puerto Rico with a clash with the old-school chefs, who found his desserts too radical. "Even when I was younger, I'd see something and immediately think of how I could make it different," he says.
Later he moved to USA, where he completed his education at L'École Valrhona in France and apprenticed under
chef Philippe Givre and graduated Johnson & Wales University.
chef Philippe Givre and graduated Johnson & Wales University.
Bachour’s Desserts appear on the covers of leading specialized magazines “DulcyPas”, “Gourmet Magazine”,
“Saber y Sabor”, “Pastry Art&Design”, “The National Culinary Review” and provide unvaluable inspiration for the international professional world.
“Saber y Sabor”, “Pastry Art&Design”, “The National Culinary Review” and provide unvaluable inspiration for the international professional world.
The master draws inspiration from everything: architecture, painting, colours, shapes, trends modern fashion, and emotions.
Articles about Chef Antonio Bachour:
Bachour Pastry Genius
Articles about Chef Antonio Bachour:
Bachour Pastry Genius
Choose Your MasterClass:
1.
Modern Desserts - Bachour Style
3 Days HandsOn MasterClass
Entremets,
cheesecake, petit gateaux, tarts, verrines, chocolate bonbons
Modern Desserts - Bachour Style
3 Days HandsOn MasterClass
Entremets,
cheesecake, petit gateaux, tarts, verrines, chocolate bonbons
Date:
Date: 23-24-25 March 2018
Location: Bucharest
Program fee: 860 €
Number of participants: 16/masterclass
Language: English + Romanian Translation
What is included?
· Participation to MasterClass;
- Chef Bachour’s exclusive collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Chef Bachour’s exclusive collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
· Lunch, refreshments;
- Photos with Chef Bachour and desserts made at masterclass (can be downloaded from FB Page)
- Photos with Chef Bachour and desserts made at masterclass (can be downloaded from FB Page)
· Certificate of Attendance
· Souvenir ID
- Take-home goodies from the class.
* You will receive Aprons to wear during MasterClass, you have to bring Chef's White Jacket.
* You will receive Aprons to wear during MasterClass, you have to bring Chef's White Jacket.
Level: Intermediate-Advanced
Pastry professionals and
intermediate level pastry students will learn how to make Chef Bachour’s
cutting edge recipes side-by-side, fully hands-on with the talented pastry
chef.
With his innovative ways of preparing classical French Pastry, students
will learn how Chef Bachour makes his famous “glaçage
miroir” or mirror glaze, “gelée” or jelly, chocolate decorations, tart crusts, “glace” or ice cream, sorbet, “entremets”,
verrines or multi-layered mousse cakes
using state-of-the-art modern moulds, deconstructed desserts, and more.
intermediate level pastry students will learn how to make Chef Bachour’s
cutting edge recipes side-by-side, fully hands-on with the talented pastry
chef.
With his innovative ways of preparing classical French Pastry, students
will learn how Chef Bachour makes his famous “glaçage
miroir” or mirror glaze, “gelée” or jelly, chocolate decorations, tart crusts, “glace” or ice cream, sorbet, “entremets”,
verrines or multi-layered mousse cakes
using state-of-the-art modern moulds, deconstructed desserts, and more.
2.
Bachour Style
8 Hour MasterClass
Date: 27 March 2018
Location: Bucharest
Program fee: 190 €
Number of participants: 16-30+
Language: English + Romanian Translation
Location: Bucharest
Program fee: 190 €
Number of participants: 16-30+
Language: English + Romanian Translation
What is included?
· Participation to MasterClass;
- Chef Bachour’s exclusive collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Aprons to wear during MasterClass
- Chef Bachour’s exclusive collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Aprons to wear during MasterClass
· Refreshments;
- Photos with Chef Bachour and desserts made at masterclass (can be downloaded from FB Page)
- Photos with Chef Bachour and desserts made at masterclass (can be downloaded from FB Page)
· Certificate of Attendance
· Souvenir ID
- Take-home goodies from the class.
Level: Beginner-Intermediate
The less experienced pastry passionates and students will have the privilege to witness firsthand the way Chef Bachour prepares his famous pastries from scratch.
This is your chance to learn from a master of pastry, take advantage of this demonstration masterclass.
Step-by-step, Chef Bachour will explain and demonstrate
the techniques needed to prepare each component of his recipes. You will learn the latest techniques, decorations, dessert concepts, experience unique flavors, and various recipes on modern French-inspired pastries.
Step-by-step, Chef Bachour will explain and demonstrate
the techniques needed to prepare each component of his recipes. You will learn the latest techniques, decorations, dessert concepts, experience unique flavors, and various recipes on modern French-inspired pastries.
Payment:
Payment can be made via bank transfer into our account:
Account Holder: ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22
Account Holder: ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22
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 secretariat@icephotelschool.com or dan.radu@icephotelschool.com.
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.
– 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.
– 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.
Our Partners:
Contact:
ICEP HOTEL SCHOOL
BUCHAREST, ROMANIA
Gramont Street No. 38, Sector 4
ZIP: 040182
ZIP: 040182
Looking forward to meet you :)
MAGIC TEAM
For more information we are at your disposal:
Tel. 0040-773-797-075 sau e-mail: dan.radu@icephotelschool.com
Tel. 0040-773-797-075 sau e-mail: dan.radu@icephotelschool.com