• Creative Ice Creams

    Nov 7-9, 2022
    Register

Ice cream and frozen desserts are among the most delicious of all preparations, and are also perhaps the most complicated. Success with ice cream requires knowledge of many aspects of food science and also the understanding that the simple modification of even one parameter has an impact on multiple aspects of the finished creation.

In this course, we will dive into the science behind frozen desserts and thus discover how to enhance and improve your future creations by improving your understanding of the successful building blocks of a formula, allowing you to unlock your creativity in your own kitchen. By the end of the course you will have expanded your knowledge on balancing and will be able to create a menu of successful ice creams for either your parlor or your restaurant, as well as create several simple yet creative ice cream desserts, many of them with chocolate of course!


Topics to be covered, but not limited to:

- Properties and differences of stabilizers
- Summary of sugars and their properties and understanding and implementing POD and PAC
- Importance of freezing points and service temperatures
- Introduction to balancing techniques to achieve desired texture and scoopability
- Chocolate in Ice Cream: balancing and applications
- Ice creams with no added sugar
- Sorbets with no added sugar
- Classic gourmet ice creams
- Simple, inventive ice cream desserts

Pre-requisite: You should know the piping techniques. 

 

Workshop hours (approximatively): 08.30-12.00, 13.00-16.30

Lunch break: 12.00-13.00, Lunch is provided.

Should you have any allergies or food restrictions, please let us know a week prior to the class.

An apron is provided. Please bring your chef coat as well.

General information: Address, Dress code, Transportation and Cancellation policy

A proof of vaccination or PCR test is required to attend the class.

 

Register

Date Nov 7-9, 2022
Teacher Russ Thayer
Price 1,025.00 CAD
Language English
Location Canada, Montreal
Status Available
Teacher

Russ Thayer

Chef
       
As the Lead Digital Chef for the Chocolate Academy Centers in North America, Chef Russ Thayer guides the curriculum and works alongside the team of chefs who contribute to its content. He specializes in ice cream as well as modern confections. Russ is also a classically trained savory chef, however it is the technical accuracy and attention to detail in ice creams and confections that fascinates him. Before joining the Barry-Callebaut group, he was the Pastry Chef at PreGel America. Prior to this, he worked as a Pastry Chef for the Ritz-Carlton hotel group, and also held Pastry Chef positions in several prestigious private clubs. Russ is a graduate of both the Pastry Arts and the Culinary Arts programs at Central Piedmont Community College in Charlotte, North Carolina. Russ has won numerous gold medals in ACF-sponsored pastry competitions, and was a finalist in Cacao Barry’s L’Art du Chocolatier Challenge 2012. He joined the Chocolate Academy™ Chicago team in 2014. In 2018, he transitioned to working at the Chocolate Academy in Montreal, Canada. Russ has been published in many industry publications throughout his career, recently featured in So Good magazine editions #19 and #23. His strong desire to work with the best pastry chefs in the industry continues to push him forward.
 

Level

Level 2

Intermediate

You are a professional with good knowledge of chocolate. You are familiar with the tempering of chocolate and the basic techniques. This course does not discuss tempering or cooling chocolates.

Designed for participants who have confidence in their skills of wkrking with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.

Location

CHOCOLATE ACADEMY™ center Canada, Montreal

Bienvenue dans votre Académie du Chocolat ™ centre de formation de Montréal

C’est avec plaisir et fierté que nous vous présentons la programmation de votre nouveau centre de l’Académie du Chocolat™ qui s’installe à Montréal dans un des quartiers les plus dynamiques de cette ville gourmet. Cette nouvelle implantation permet de développer davantage ce lien indéfectible que nous avons su créer avec vous au Québec, au Canada et également dans le nord-est des États-Unis depuis plus de 30 ans. Ce nouveau centre de l’Académie du Chocolat™ de Montréal, propose dans les deux langues (français et anglais) des cours spécifiques et originaux pour tous les artisans des métiers de bouche et les passionnés de la gastronomie internationale.

Le nouveau centre de l’Académie du Chocolat™ de Montréal vous accueille dans un environnement moderne et vaste, avec six espaces distincts qui vous offrent un véritable confort de travail et une très grande diversité et flexibilité dans les cours et les activités proposés :

L’atelier du chocolat est l’espace dédié aux artisans de la chocolaterie et de la pâtisserie afin d’y parfaire et d’y développer leurs talents.

Le studio créatif accueille les professionnels désireux de créer leurs propres recettes et stratégies de mise en marché.

• La salle d’éveil sensoriel et de dégustation, ouverte aux aventuriers du goût et des sens où le chocolat rencontre le café, le thé, le vin, les épices et autres composantes de la gastronomie.

• Un coin bar qui permet d’explorer l’univers de la mixologie et des baristas.

Un espace à aire ouverte propice aux réceptions de groupe pour partager la passion du chocolat et de ses dérivés.

Un auditorium dédié aux démonstrations pouvant accueillir plus de 50 personnes.

Nous remercions notre équipe de chefs enseignants d’ici et du monde entier ainsi que tous nos ambassadeurs de l’Amérique du Nord de partager avec vous la passion pour ce produit d’exception qu’est le chocolat.

Artisans chocolatiers et passionnés du chocolat, de Vancouver à Halifax, de New York à Chibougamau en passant par Philadelphie, Boston, Calgary ou Toronto, l’Académie du Chocolat™ de Montréal vous invite à vivre une expérience unique et... chocolatée !