Awarded "Best Pastry Chef 2018" in Milano 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, having opened his own Pastry Shop 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”;
Chef Bachour is invited to top culinary academies around the globe for workshops and attends as guest speaker top international culinary conferences.
About Antonio
ANTONIO BACHOUR
Pastry Chef
Voted "Best Pastry Chef 2018", Antonio Bachour's career 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.
Bachour has authored 4 books dedicated to pastry professionals: Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, currently working in his 5th book.
Bachour’s Desserts appear on the covers of leading specialized magazines "So Good Magazine" “DulcyPas”, “Gourmet Magazine”, “Saber y Sabor”, “Pastry Art&Design”, “The National Culinary Review” and provide invaluable inspiration for the international professional world.
In 2019 Bachour opened his own pastry shop in Miami, USA.
The master draws inspiration from everything: architecture, painting, colors, shapes, trends modern fashion, and emotions.
Pastry professionals and intermediate level pastry students will learn how to make Chef Bachour’s cutting edge recipes step-by-step, in a new concept Bachour Style MasterClass specially designed for Romania by 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, multi-layered mousse cakes using state-of-the-art modern moulds, deconstructed desserts, choux pastry, viennoiserie, chocolate bonbons, plated desserts and more.
1. Entremet & Petit Gateaux Bachour Style 2 Days MasterClass July 2-3rd, 2019
Location: Bucharest, Romania Program fee: 595 € Type of Class: Demonstrative with Hands-On Components* Level: open to all levels Language: English & Romanian Translation We recommend this class to pastry professionals, students and graduates of pastry courses looking to develop modern pastry skills.
*Chef will demonstrate all his recipes, allowing students to better understand all phases of execution. *Students can ask questions; * Students can get involved (practical component) in certain phases of the MasterClass.
*Prices include 19% VAT.
2. Tarts, Choux & Viennoiserie Bachour Style 2 Days MasterClass July 5-6th, 2019
Location: Bucharest, Romania Program fee: 595 € Type of Class: Demonstrative with Hands-On Components* Level: open to all levels Language: English & Romanian Translation We recommend this class to pastry professionals, students and graduates of pastry courses looking to develop modern pastry skills.
*Chef will demonstrate all his recipes, allowing students to better understand all phases of execution. *Students can ask questions; * Students can get involved (practical component) in certain phases of the MasterClass.
*Prices include 19% VAT.
3. Chocolate Bonbons Bachour Style 1 Day MasterClass July 7th, 2019
Location: Bucharest, Romania Program fee: 275 € Type of Class: Demonstrative with Hands-On Components* Level: open to all levels Language: English & Romanian Translation We recommend this class to pastry professionals, chocolatiers, students and graduates of pastry courses looking to develop modern skills.
*Chef will demonstrate all his recipes, allowing students to better understand all phases of execution. *Students can ask questions; * Students can get involved (practical component) in certain phases of the MasterClass.
*Prices include 19% VAT.
What is included?
- Participation to MasterClass; - Chef Bachour’s exclusive collection of Recipes (booklet); - Premium ingredients for all recipes; - Equipment and utensils;
- Refreshments + 1 meal/day; - Photos with Chef Bachour and desserts made at masterclass (can be downloaded from FB Page)
- Certificate of Attendance;
- Cake tasting.
Payment Options:
You can make payments in 2 different ways:
1. Credit card upon booking confirmation [both parties receive instant payment confirmation]; 2. Via bank transfer into our account: [Kindly send us payment confirmation]
Account Holder: ICEPWORLD AGENCY SRL Bank: BANCA TRANSILVANIA, ROMANIA IBAN: RO40BTRLRONCRT0258391002 SWIFT: BTRLRO22
Please 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.
We will be able to confirm your registration after we received your Payment Confirmation together with completed and signed Registration Form by email to office@icephotelschool.com.
– 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.
