VEGAN & GLUTEN-FREE PASTRY
with RICHARD HAWKE
3 Days Hands-On MasterClass
Bucharest, Romania
16-18 September 2024
About The MasterClass
Challenging perception of Gluten Free and Vegan Pastry, Chef Richard Hawke shares his unique perspective on modern pastry in his new concept "Adapt".
Surprisingly tasty vegan and gluten free products: less sugar, less fat, eggless, 100% plant-based with creative flavours and amazing textures.
Type of class: Demo + Hands-On, Theory + Practice
Number of participants: 14 students
Language: English (can be translated to Romanian).
What you will learn?
To understand the role of gluten-free and vegan ingredients in recipes;
To make 100% Vegan and Gluten-Free pastries that look and taste amazing;
Adapt your existing recipes into gluten free and vegan ones;
Discover chef’s unique pastry techniques.
Vegan & Gluten-Free:
During the 3 days MasterClass you will learn to create:
Shortbread, sponges, brownie, meringue, macarons;
Water based creams with enhanced flavours and textures, fruity, nutty and chocolate based;
Water-based Ganache Aerienne that pipes and holds so beautifully;
Lighter mousses (reduced fat and sugar with enhanced flavours) airy and creamy, fruit based, nut based and chocolate based;
Beautiful plant-based glazes with no colorant, perfect to use in production.
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ALL RECIPES ARE 100% PLANT-BASED, SOME OF THE RECIPES CONTAIN GLUTEN.
THE PROGRAM:
Theory: "Introduction into Pastry Fundamentals" - understanding differences between classic & gluten free and vegan pastry
Practice: under the supervision of Chef we will learn to create 12 vegan and gluten-free modern pastries.
Tasting: observe, taste and compare the products;
Questions & Answers Session.
ALL RECIPES ARE 100% PLANT-BASED, SOME OF THE RECIPES CONTAIN GLUTEN.
PRODUCTS WE WILL MAKE:
1. Purple Pavlova [Vegan & Gluten-Free]
Blackcurrant meringue, green apple compote, blackcurrant mousse
2. Elsa Brownie [Vegan & Gluten-Free]
Pecan brownie, dark chocolate mousse, cocoa glaze
3. Kioto [Vegan & Gluten-Free]
Almond praline sponge, Almond praline water-based cream, apricot mousse, apricot glaze
4. Pear Slice [Vegan]
Almond shortbread, Pear compote with vanilla, pear mousse, pear glaze
5. Vanilla Macaron [Vegan & Gluten-Free]
Vanilla macaron shell, with almond vanilla garnish
6. Coco [Vegan & Gluten-Free]
Lime reconstituted shortbread, coconut mousse, mango vanilla coulis
7. True Cassis [Vegan & Gluten-Free]
Blackcurrant brownie, Ceiba noir chocolate cream, blackcurrant mousse
8. Chocolate Tart [Vegan & Gluten-Free]
Cocoa shortbread, chocolate almond cream, cacao nib praline, dark chocolate cream
9. Lemon ginger meringue tart [Vegan]
Almond Brittany shortbread, lemon ginger cream, Swiss pectin meringue, Lime coulis
10. Chocolate hazelnut gianduja shortbread [Vegan & Gluten-Free]
Buckwheat cocoa shortbread, dark chocolate hazelnut gianduja, dark chocolate decoration
11. Chocolate/vanilla marble cake [Vegan & Gluten-Free]
Almond shortbread, almond cream, Lime coulis, Pineapple compote, coconut ganache
aerienne
12. Hazelnut flan [Vegan & Gluten-Free]
Almond shortbread, vanilla flan crème pâtissière
13. Hazelnut gianduja shortbread biscuits
Hazelnut gianduja shortbread, m*lk chocolate decoration with almond shortbread
Who should attend?
We recommend this masterclass to professionals, pastry chefs, bakers, chefs, restaurants, pastry shops and bakeries who would like to introduce new modern gluten-free vegan, diet-desserts with low-sugar and low-fat.
Also recommended for pastry students and amateurs who would like to learn to make gluten-free and vegan desserts.
RICHARD HAWKE
GLUTEN-FREE & VEGAN EXPERT
Author of the Book "ADAPT | A Unique Pastry Concept", published by ICEP PUBLISHING, 2021
PROFESSIONAL EXPERIENCE
2016 - Present: Pastry Consultant & Instructor for renowned School and Clients.
Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).
Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).
2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
Before 2008: Head Pastry Chef | Lyon, France | Sydney, Australia
Vegan & Gluten Free Pastry by Richard Hawke | Hands-On 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 and 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.
If you choose PARTIAL PAYMENT, you will pay the participation fee in 2 instalments:
- 60% is payable upon 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.
Online Payment:
You can make payment online with Credit or Debit Card.
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 high.
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.
Not able to attend this Hands-On MasterClass?
Don't be sad!
You can register for the Adapt Online MasterClass with Chef Richard Hawke
and learn how to create gluten-free, lactose-free and vegan pastries!
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
