Hands-On MasterClass

Vegan Baking & Patisserie
with Toni Rodriguez

COURSE 1: Vegan Baking | 21-22 October 2024
COURSE 2: Vegan Patisserie | 23-25 October 2024
Total 5 Days, 40 hours of Intensive Vegan Training

Date: 21-25 October, 2024
Location: Bucharest, Romania
Type of class: Hands-On/Practical
Language: English

About The MasterClass

The Vegan Pastry Course is designed to take students through the world of "Veganising" the pastries and viennoiseries from around the world.

Under the guidance of Chef Toni Rodriguez, students will travel through the world of common omnivore desserts that use milk, egg and other non vegan dairy products and learn alternative solutions found in the world of seeds, nuts, and modern ingredients.

A total of 5 Days Intensive Hands-On Course

8:00-16:30H - includes 30 min break

A total of 40 Hours of intensive Vegan training

Recipe booklets with theory and reference materials are provided

Certificate issued upon completion of the training.

THE PROGRAM

This 100% vegan pastry training program is aimed at all those who are passionate about pastry whether novices or with experience.

The MasterClass has been structured so that students can learn the techniques, step by step to build and decorate pastries using vegan pastry foundations.

You will learn which vegetable ingredients can be used to replace those of animal origin and how to use them correctly and in the right proportion, depending on the preparation.

Chef Toni has been studying ingredient technology for more than 15 years and in this course he generously shares all his experience.

During the 5 days of intensive hands-on masterclass
we will cover all basis of Viennoiserie & Patisserie.

You can choose to book Course 1 or Course 2,
or you can book all 5 days.

Course 1: Vegan Baking & Viennoiserie [2 Days]

1. Cookies
2. Brioche
3. Croissant
4. New York Rolls
5. Doughnuts

Course 2: Vegan Patisserie [3 Days]

6. Tarts
7. Verrines
8. Macaron
9. Petit Four
10. Individual Cakes
11. French Entremets

Elaborations include 100% plant based solutions. Some of the desserts are also gluten-free.

CHOOSE YOUR CLASS AND BOOK YOUR SPOT:
€735.00
€639.00

Meet the Chef

TONI RODRIGUEZ

In 2003 Toni Rodriguez chose the vegetarian regime and in 2004 he became vegan.

He is passionate about healthy desserts with fewer calories, cholesterol-free and…a vegan with conviction.

Driven by ethical motivation and constant study, he started the pastry shop "Lujuria Vegana" in Barcelona in 2006 with the aim of selling all over Europe.

He authored several books of pastry and vegan cuisine with photographer Becky Lawton, such as:

- Delicias Veganas (English version: Vegan Delights);

- Veganos Cupcakes (English version: Vegan Cupcakes);

- Las más exquisitas hamburguesas by chef Toni Rodríguez (English version: Mouthwatering vegan burgers);

- Cocina vegana en Familia (2017);

- Escuela de Pasteleria Vegana (Spanish, 2021)

- The Vegan Pastry Bible (English, 2023 - Published by ICEP Publishing)

Currently he is dedicated to research & development, is a consultant for many Spanish and Italian restaurants, in 2018 he established his own academy – Wildslice Academy, based in Barcelona and started traveling the world to teach about his passion - vegan desserts.

We are delighted to welcome him for the 5th time in Romania to learn from one of the best vegans specialist about Vegan Desserts.

APPLICATION PROCEDURE

STEP 1: BOOK YOUR SEAT ONLINE

Book your seat online by clicking to the ADD TO CART button and completing the check-out process. In the last step of the check-out you will be able to choose your payment option: online with card or via bank transfer;

STEP 2: CONFIRM PAYMENT

Make payment. When booking your seat, you can choose between 2 Payment Options:

FULL PAYMENT or PARTIAL PAYMENT.

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.

PAYMENT METHODS:

Online Payment: You can make payment online with Credit or Debit Card. When choosing this option, your spot will be reserved immediately.

Payment Via Bank Transfer:
If you choose to pay via bank transfer your spot will be reserved once we have received the first payment confirmation.

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: REGISTRATION FORM

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.

– It is not allowed to to film and distribute/share the step by step preparation in class without the consent of the organisers.

– It is not allowed to distribute/share the recipes of the MasterClass.

– The participants understand and accept the conditions described above. Thank you for understanding.

If you need accommodation nearby the place of venue, please read the article below or 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

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