JOAKIM PRAT
"Signature Eclair Collection"
Hands-On MasterClass
3 Days Hands-On MasterClass
Bucharest, Romania
Dates available:
6-8 November, 2023
About The MasterClass
"Choux pastry is one of the most versatile bases in pastry making. It is light and airy, as well as crispy and soft. While it might seem like a simple base, it can be transformed into really delicate and fine desserts. This is what I strive to do with the éclairs and choux that I create." says Joakim Prat.
With a strong emphasis on visuals as well as taste and textures, Joakim's pastries aim to delight both the eyes and taste buds with very graphic and colourful creations.
Come and discover the colourful and tasty world of Joakim Prat!
He has prepared us an amazing program with 18 different eclair recipes for 2023 programme:
1. Almond and Vanilla
2. Raspberry and Piment Espelette
3. Red Cranberry and Vanilla
4. Blackberry Cheesecake
5. Blueberry tiramisu
6. Exotique Saffron
7. Pistachio
8. Lime Basil
9. Lemon Vervena
10. Coffee Caramel
11. Dark Chocolate and Passion Fruit
12. Intensely Chocolate
13. Golden Gianduja and Praline
14. Pear Tatin
15. Crème Brulee
16. Mont Blanc17. Paris Brest
18. Coconut Indulgence
JOAKIM PRAT
Joakim’s story is absolutely impressive. He describes himself as a representative of the new chefs generation, young, creative and modern but with strong classic French pastry skills.
He was born and raised near Biarritz, in the Basque country in South West of France. He fell in love with the pastry world at the age of 15. At only 25, Joakim took over the Head Pastry Chef position of Can Fabes, the first 3 Michelin starred restaurant in Spain.
By the age of 29 he was already Head Pastry Chef of 9 Michelin stars:
1 Michelin starred Sauc, Barcelona
1 Michelin starred Hofmann restaurant in Barcelona
3 Michelin starred restaurant Can Fabes
2 Michelin-starred L’Atelier de Joel Robuchon in London
2 Michelin starred restaurant The Greenhouse in London.
Joakim also won the golden medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London.
In 2015, Joakim opens his first Eclair Shop in London with the aim to bring the finest quality desserts to the general public without having to go to expensive fancy restaurants.
BOOK YOUR SPOT
Dates available: 6-8 November, 2023
Price: 1160 EUR (Tax Included)
Price Includes:
- Participation to MasterClass;
- Collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Coffee, light meal or refreshments;
- Certificate of Attendance
- 1 Signature Eclair Box.
* 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: MAKE FULL PAYMENT 1160 EUR (Tax Included) >>>
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 us 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.
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
