• Shelf Life Discovery with Alexandre Bourdeaux

    21-22 June, 2022 @ 9am - 5pm
    Register

We are thrilled to welcome back Alexandre Bourdeaux to teach at the UK Chocolate Academy in Banbury.

During Alexandre’s extensive travels he has acquired knowledge and insights from different cultures and trends which he has translated into his signature range.

Alexandre worked as Head of the Callebaut Chocolate Academy in Wieze for 10 years but now has created his own consultancy company "Pastry & Chocadvice" where he continues to share his love and passion for all things chocolate.

Already completed the Chocolate Foundation Course (Workshop 1.0) and Creative Chocolate Skills (Workshop 2.0) and want to look at the grey area that is shelf life? Then this course is for you. The focus of Alexandre’s course is looking at ganache formulations to achieve the shelf life you need to meet consumer demand for your confectionery business.

Who should attend this course:
NPD chefs, chocolatiers

What the course will cover:

  • Understanding the different roles sugars play in making a stable ganache
  • Formulation of a stable ganache – with Ganache Solutions
  • Compare the different methods of making ganache and the effect on taste and shelf life
  • Stabilising and storage of ganaches
  • Recipe development - analysing the ganaches and review, adjust and modify the recipes to help improve the end product.

Important: Please bring your laptop with you.

The course includes:

All course materials and recipe booklet

Lunch and Refreshments

Chocolate Academy Chefs Jacket

A signed Chocolate Academy certificate

Access to Ganache Solutions

Note: Accommodation not included

 

What to wear: You will be in a professional working environment so will need to wear comfortable working clothes (long trousers) and covered, closed toe shoes.

Please note: Jewellery (including watches) and nail varnish to be removed for the duration of the course.

Duration 8.45am - 5.30pm approx.

Price includes VAT

NOTE: Your course place is not secured until full payment has been received.

If you have not been on our 2 day Foundation Course (Workshop 1.0) you will need to speak with our Academy Chefs prior to booking this course. Please contact chocolate_academy_ukie@barry-callebaut.com

Register

Date 21-22 June, 2022
Teacher Alexandre Bourdeaux
Price 650 GBP
Language English
Location Banbury
Status Available
Teacher

Alexandre Bourdeaux

Guest teacher

Callebaut® Ambassador

Alexandre started baking at a very young age and knew that baking cakes and traveling was his calling. His career started in a 1 star Michelin restaurant in Belgium where he learnt classic recipes he still makes today. Later Alexandre left for Italy to work in a new Belgian pâtisserie and then was invited to work at Four Seasons in Milan with the Chef Sergio Mei. He went on to open the first Four Seasons hotel in Cairo and head a brigade of 12 pastry chefs and bakers in a 5 star hotel at only age 23. He then worked in other Four Seasons Hotel at the Canary Warf London, Tokyo and Chicago. Alexandre than made a royal return to Belgium, catering at the Court of the King of Belgium, and then as a Pastry chef for Callebaut.
 
At Callebaut headquarters he could develop his passion to share his knowledge and keep growing by continuing to meet with chefs from around the world while giving demonstrations in the Chocolate Academy™ and overseas. Alexandre became head of the Chocolate Academy™ in Belgium and led the opening of the new Chocolate Academy™ Callebaut in 2014, marking an historical moment in the story of the brand.
 
Alexandre keeps collaborating with Callebaut, but today he has spread his wings and has launched his own company in 2016 Pastry & chocadvice to give advice, help & solutions in the world of pastry and chocolate. In March 2018, he launch an online software "ganache solution" that help chefs to monitor their own recipes. He was judge together with Paco Torreblanca of an Italian television show "Best bakery". Alexandre is the perfect embodiment of his motto: ‘Live your dreams and work hard to achieve them’.
 

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 United Kingdom, Banbury

The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.

Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.

We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.

We would welcome the opportunity to share with you our passion and expertise to expand and fulfil your chocolate creativity.