Delightful Plated Desserts and Mignardises with Chef Jérôme Chaucesse
Chef Jérôme Chaucesse makes his United States debut at the Chicago
CHOCOLATE ACADEMY™ center! Join us for a truly exclusive experience, as
Chef Jérôme shares his unique talents, focusing on the creation of
a prestigious plated desserts. His professionalism and expertise
are evident as he demonstrates flawless execution of plated dessert
compositions –from individual pastries to mignardises. Each recipe
in his winter dessert collection offers a unique challenge, as
numerous components work together to make irresistible combinations
of taste and texture, and the extraordinary presentations of these
plated desserts delight the eyes as well as the palate
Course taught in French, will be translated to English
Additional course information:
Course taught in French, will be translated to English
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| Jan 21-23, 2013 | Delightful Plated Desserts and Mignardises with Chef Jérôme Chaucesse |
|
USD 850 | English |
|
Chicago, US | Available |
More info:
Teacher Jérôme Chaucesse,
Course level,
Our CHOCOLATE ACADEMY™ center
Jérôme Chaucesse
Guest teacher
Executive Pastry Chef, Hotel de Crillon in Paris
• Since 2004, Pastry Chef, Hotel de Crillon in Paris, one of the
most prestigious hotels in Paris
• Worked side by side with the most renowned French Chefs, like
Gerard Boyer in Reims, Marc Meneau in Saint Pere sous Vezelay and
Michel Guerard in Eugenie les bains
• Teaches in numerous Pastries and Culinary schools and is very
often invited to judge at pastry competitions
Level 3
Advanced
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
CHOCOLATE ACADEMY™ center Chicago, US
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.
In Chicago, our head Technical Advisor and Chef - Jerome Landrieu and his teaching staff will help you develop new products, techniques, and recipes.
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renowned chefs that help us test and develop new products and recipes, as well as help us with customer training.
In an effort to provide individual attention to all students, space is limited. We recommend you review the course options and register early. We look forward to sharing our passion for chocolate with you!