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Alain Ducasse Education. 10-12 Febr. 2015
New Trends: Modern Finger Food - Street Food
A 3day training program from Alain Ducasse Education of the most well known
Chef Alain Ducasse, will take place in Athens for Chefs & cooks
on 10-12 February 2015.
Program is concentrated in the new wave globally today which
is Street Food, presented under the philosophy and techniques of
the French Chef.
Modern Vegetarian Cuisine. 24-25 Febr. 2015
Gastronomy Essentials Training. Inspire Your Passion.
EDDIE SHEPHERD
Eddie Shepherd is an award winning modern vegetarian chef, cookbook author
and development chef.
At the forefront of modern vegetarian cuisine, Eddie, takes inspiration
from nature and uses innovative techniques to create exciting, unique food.
In 2009 Eddie won 'Cordon-verts' 'Chef of the future' competition with
his unique cooking.
He is known as one of the best vegetarian chefs in the UK !
All About Chocolate - 3-day "High-level" Training
By Pastry Chef Dimitris Chronopoulos at 3rd Premier Gastronomy Festival
26-28 NOVEMBER 2014
PASTRY CHEF DIMITRIS CHRONOPOULOS
"GASTRONOMY ESSENTIALS TRAINING"
B' SEMESTER 2014
Gastronomy Essentials Ltd. and Premier Luxury Mountain Resort Hotel in
Bansko, Bulgaria, organize a 3-day "High-level" training
for professional Pastry Chefs, Pastry Shop Owners and Chefs on
26-28 November 2014 with theme: "ALL ABOUT CHOCOLATE".
Le Cordon Bleu - 3-day "High-level" training
WARM & COLD BUFFET FOR LUXURY & RESORT HOTELS
19-21 NOVEMBER 2014
EXECUTIVE CHEF REGINALD IOOS
"GASTRONOMY ESSENTIALS TRAINING"
B' SEMESTER 2014
Le Cordon Bleu London, will demonstrate a 3-day "High-level" training for
professional Chefs, cooks and F&B Managers, within November (19-21/11),
with theme: "WARM & COLD BUFFET FOR LUXURY & RESORT HOTELS".
Evolution - Pastry Chef Jordi Puigvert
Modern Techniques on Pastry and Bakery for high volume production
Spanish Pastry Chef Jordi Puigvert will present a unique Training Program
on "Modern Techniques on Pastry, Confectionery and Bakery for high volume
production" in 18 & 19 March, in Athens.
The training program will focus on New Modern, quick and easy techniques,
giving longer shelf life to the final product and better textures.
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