Course calendar 2007-2008

Transcription

Course calendar 2007-2008
Introductory course – 3 days
Starting with chocolate
for novice craftsmen
This basic course consists of a combination of theoretical and
practical classes
Content:
Dear Colleague,
Welcome to the Chocolate Academy! With
the seminars and courses organised by Callebaut in 2007-2008, we offer professionals
in all fields the opportunity to expand their
knowledge of chocolate and further develop
their chocolate skills. You can choose from
introductory, advanced and specialist courses
in chocolaterie, confectionery or catering. In
addition to theory there’s plenty of hand-on,
practical experience, so by the end of the
course you’ll be able to do a whole lot more
with chocolate – guaranteed!
The courses and practical instruction are given
by the Callebaut technical advisors – the real
chocolate experts. New this year are the
guest classes given by the Callebaut Chocolate Ambassadors. These leading professionals
have particularly wide experience in working
with chocolate on a day-to-day basis. This
chance to benefit from their unique knowledge is definitely not to be missed!
The Chocolate Academy is also the ideal opportunity to exchange tips, tricks and experience with fellow professionals, others in the
same branch, our technical advisors and last
but not least our Chocolate Ambassadors.
The latest information along with the full
schedule of courses, dates and prices can
be found at www.callebaut com. In the
meantime, we look forward to being able
to welcome you to the Chocolate Academy
in person!
Yours faithfully,
Philippe Vancayseele
Head of the Chocolate Academy Belgium
Callebaut Technical Advisor
- Theory: composition and properties of chocolate, the production of chocolate, hygiene
in chocolate processing.
- Practical: tempering of chocolate, moulding hollow figures, enrobing chocolate couvertures. This programme also includes a factory tour.
If desired, we can take care of the hotel reservations and transport. Lunch is provided free
of charge by Callebaut. No need to bring equipment, tools or working clothes: they will be
available in the Chocolate Academy. The total number of participants is limited to 10.
Dates in 2007
10-11-12 September 2007 – Dutch 8-9-10 October 2007 – English 12-13-14 November 2007 – German Price: €300 / participant
Price: €300 / participant
Dates in 2008
21-22-23 April 2008 – English 20-21-22 October 2008 – Dutch 27-28-29 October 2008 – German Price: €420 / participant
“This class aims at giving a good understanding of the
chocolate product: what it is made of, how it is produced
and – above all – the art of processing chocolate.”
Training session – 2 days
Commercial showpieces for
special occasions
All on the theme of Easter, Halloween or Valentine’s Day.
Advanced session
(good knowledge of chocolate processing is required)
This class concentrates purely on practice (no theory), more specifically on the creation of
commercial showpieces for shop and display windows and for resale – all on the theme
of Easter or Halloween, depending on the season! Marc Ducobu demonstrates techniques
that can immediately be put into practice by the class participants.
The topics demonstrated will include collages of hollow figures, decorations, colouring
of chocolate, modelling chocolate, airbrush techniques, etc. The programme includes a
factory tour.
As an extra, a box with samples and useful tools is provided free of charge to each participant. In the same way as for the Introductory courses, we can take care of the hotel
reservations and transport if desired. Lunch is provided free of charge by Callebaut. No
need to bring equipment, tools or working clothes: they will be available in the Chocolate
Academy. The total number of participants is limited to 10.
Dates in 2008
21-22 January 2008 – French 19-20 February 2008 – French 22-23 September 2008 – Dutch
Pralines, new trendy recipes
Advanced session
(good knowledge of chocolate processing is required)
During this two-day, practice-based programme (no theory), Callebaut Technical Advisors
will give demonstrations and coach participants in creating trendy praline recipes. These
will include the most popular trends of the moment: pralines flavoured with herbs &
spices. They will also include recipes based on Callebaut’s exclusive Origine couvertures,
cocoa, various caramels and fruity interiors. This programme includes a factory tour.
Dates in 2007
17-18 September 2007 – Dutch
5-6 November 2007 – German Price: €350 / participant
Dates in 2008
11-12 June 2008 – English 6-7 November 2008 – Dutch Price: 24-25 November 2008 – German Price: €460 / participant
€460 / participant
“Practice-based workshops like these are
very stimulating for every participant. The
team spirit of the group helps you to get
more out of your creative ideas.”
Verrines – desserts in glasses
Advanced session (good knowledge is required).
The most colourful and playful trend in restaurant and catering desserts for the coming
seasons will be the “verrines” or multilayered desserts, served in glasses. Since these
desserts require their own chocolate approach and technical skills, our Technical Advisors
have dedicated an entire programme to the subject. After this two-day class, you will
manage a complete variety of verrine recipes to put on your menu. A well-made verrine
should offer different textures, tastes and compositions. We show you the secrets, focusing on the simplicity of each individual recipe and helping you to compose a balanced
dessert menu. This programme includes a factory tour.
Dates in 2008
26-27 May 2008 – French 2-3 June 2008 – Dutch Price: €420 / participant
Pastry courses – 2 or 3 days
Entremêts (pastries)
Advanced course (good knowledge in pastry is required)
In this course, you will discover not only the basics but also a lot of new techniques in
assembling special chocolate entremêts. Composing and assembling flavours, textures
and tastes into commercially interesting entremêts is the challenge. New, original desserts will complete your menu or display. Discover the world of pastry by using Callebaut
products such as praliné, our finest chocolates and less well-known ingredients. This
programme includes a factory tour.
Dates in 2007
29-30-31 October 2007 – English 22-23 November 2007 – Dutch
Dates in 2008
29-30 September 2008 – English 3-4 November 2008 – French Price: €520 / participant
Course tutors
Jean-Pierre Wybauw
Jean-Pierre graduated from the Culinary Institute in Brussels for pastry,
chocolate and sugar confectionery. His experience as chocolatier took him to
the Callebaut Chocolate Academy where he shares anything there is to know
about chocolate. During the past years, Jean-Pierre has assembled his knowhow in numerous successful books that are greatly appreciated by chefs all
over the world. He also travels around the globe to share his understanding of
chocolate with chefs from Japan to the USA.
Fluent in: Dutch / French / German / English
Philippe Vancayseele
Philippe graduated from the Culinary Institute in Brussels (COOVI-PIVIT) for pastry,
chocolate and sugar confectionery. Since 2004 he has headed the Chocolate
Academy in Belgium. He also coordinates the Ambassador Club in Belgium. In
addition he lectures all over the world, and as a demonstrator of chocolate work
he is appreciated for his patience and clear explanations.
Fluent in: Dutch / French / German / English / Portugese
Alexandre Bourdeaux
Graduated from the Ceria-Ipiat school in Brussels and gained experience at
numerous pastry houses and hotels in Belgium, Italy, USA, Japan, Egypt and the
UK. He currently teaches pastry and dessert classes at the Chocolate Academy in
Belgium. As Technical Advisor his knowledge and expertise are made available
to our customers worldwide.
Fluent in: French / English / Italian / Dutch
Specialised guest lectures
(good knowledge is required).
Small chocolate pastries – 2 days
by Jean-Philippe Darcis, Callebaut Chocolate Ambassador
This class focuses on creating pastry recipes in line with the latest trends: pleasant
textures, tasty combinations of mousses, bavarois, ganaches, crémeux, etc.
Beautiful presentation of the pastries is also included in the programme.
Dates
14-15 January 2008 – French Price: €480 / participant
Commercial showpieces for Valentine’s Day – 2 days
by Marc Ducobu, Callebaut Chocolate Ambassador
Creating simple and original compositions of chocolate showpieces for shop
windows and for resale. A variety of techniques will be demonstrated and
practiced: modelling, spraying, moulding, cutting chocolate etc. At the end of
the course, the participants will be able to design, produce and assemble artistic
showpieces for resale.
Dates
21-22 January 2008 – French Price: €400 / participant
Sculpting & modelling chocolate – 2 days
by Bart Van Cauwenberghe, Callebaut Chocolate Ambassador
In this specialised class, sculpting and modelling techniques will be
demonstrated and practiced. Chocolate will be handled as clay, to create
and produce showpieces, Carnival masks for shop windows, buffets, special
occasions etc. Both techniques are growing fast in popularity and are gaining
in interest among professionals in Europe.
Dates
28-29 January 2008 – English Price: €380 / participant
Commercial showpieces for Easter – 2 days
Marc Ducobu demonstrates how the Easter theme can provide inspiration for
commercially attractive showpieces – using among other easter eggs etc. He
shows a variety of basic techniques ranging from moulding to cutting, modelling
and spraying. This class will allow you to master these techniques and to turn your
creative ideas into sellable showpiece items.
Dates
19-20 February 2008 – French Price: €400 / participant
Creating new taste combinations – 1 day
by Bart Van Cauwenberghe, Callebaut Chocolate Ambassador
What is taste? How to taste? How can you distinguish different flavours frome ach
other better? And how can you create great new taste combinations? Bart vividly
explains and demonstrates criteria that will help you discover original and pleasant taste combinations. Open up to a world of taste and aromas!
Dates
25 February 2008 – Dutch Price: €150 / participant
Commercial showpieces for all seasons – 2 days
by Pol De Schepper, Callebaut Chocolate Ambassador
Pol De Schepper guides you in mastering a variety of processing techniques
you will need for creating commercial showpieces. The focus in his course is on
producing basic and versatile parts that can be assembled easily – regardless of
the season or the theme – into original and resalable showpieces.
Dates
1-2 April 2008 – Dutch Price: €400 / participant
Traditional pastry – 2 days
by Axel Sachem, Callebaut Chocolate Ambassador
What is the secret behind creating and producing the great, classic chocolate
pastries successfully? Think of “Opéra” and other great pastries. Axel Sachem
guides you through the steps of assembling these classic pastries, and reveals all
the fine secrets of the recipes.
Dates
7-8 April 2008 – Dutch Price: €520 / participant
Ice cream: science & technology – 3 days
by Edouard Béchoux, Callebaut Chocolate Ambassador
Superb ice cream is not just a question of selecting the right ingredients and the
right proportions, it is also a matter of creating perfect “chemistry” between the
ingredients. Edouard Béchoux reveals the secrets, the theoretical principles and
the technology for achieving the best end results. Numerous recipes for ice cream
and ice cream pastries will be demonstrated and practiced.
Dates
28-29-30 April 2008 – French Price: €550 / participant
Chocolate desserts – 2 days
by Roger Ducobu, Callebaut Chocolate Ambassador
Roger Ducobu highlights the latest trends in composing and presenting a range of
sophisticated, plated desserts. He guides the participants in building up a variety
of recipes, step by step, using different techniques and exclusive ingredients, such
as the Origine couvertures. After this class, the participants will be able to offer a
varied and balanced range of trendy chocolate desserts on the menu.
Dates
19-20 May 2008 – French Price: €450 / participant
17-18 November 2008 – Dutch Price: €450 / participant
Innovative pastries – 2 days
by Serge Alexandre, Callebaut Chocolate Ambassador
Serge Alexandre demonstrates the creation and composition of avant-garde
pastries. Combining different flavours, structures and textures such as chocolate,
fruits, herbs & spices is his speciality – allbeit in a perfect taste harmony and with
a personal and original touch.
Dates
15 – 16 September 2008 – French Price: €520 / participant
6 – 7 October 2008 – French
Commercial showpieces for Halloween – 2 days
Marc Ducobu demonstrates how the Halloween theme can provide inspiration
for commercially attractive showpieces for shop windows and resale. He shows
a variety of basic techniques ranging from moulding to cutting, modelling and
spraying. This class will allow you to master these techniques and to turn your
creative ideas into sellable showpiece items.
Dates
22-23 September 2008 – Dutch
General information
When registering for a class or course, payment is essential
as the final confirmation of your registration. Payment should
be made by bank transfer at least 6 weeks in advance to our
bank account:
Bank: ING Belgium
IBAN: BE 713 9300 2888 669
BIC: BBRUBEBB
Swift: 930
Bank Address:
ING Belgium
Nieuwstraat 27
B–9300 Aalst
If desired, we will take care of your hotel reservations and
transportation to and from the classes. Our shuttle service can
pick you up daily at the entrance of the hotel around 8.30 a.m.
Nearest hotels
Best Western Hotel Keizershof
Korte Nieuwstraat 15
B–9300 Aalst
Tel. +32 53 77 44 11
Fax +32 53 78 00 97
Rate: €100 for a single room per night (breakfast included)
€195 for a double room per night (breakfast included)
Rates valid until 31/08/08
Ibis hotel
Villalaan 20
B–9300 Aalst
Tel. +32 53 71 18 19
Fax +32 53 71 07 11
Rate: €78 for a single room per night (breakfast included)
€87 for a double room per night (breakfast included)
Rates valid until 31/12/07
www.callebaut.com
the source of information professionals
don’t want to miss
Check out www.callebaut.com for inspiration, information, video
demonstrations of products and techniques. It’s open 24/7 and answers
all your questions on chocolate!

Course calendar 2007-2008

Transcription

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