Archivi: Classi

CHEF COURSE – LESSON 2 – BRIGADE, EQUIPMENT, KNIVES, SEASONALITY AND CUTS

PASTRY COURSE – LESSON 3 – BISCUIT, MERINGUE AND SIDEBOARD CAKES

STARRED CHEF MARCO MARTINI – ENGLISH

CHEF COURSE – LESSON 4 – STABLE AND UNSTABLE EMULSIONS, SEASONING OILS AND FATS, EGGS, MILK AND DERIVATES

CHEF COURSE – LESSON 3 – COOKING METHODS, MOTHER SAUCES, COOKING FUNDS, ROUX

CHEF COURSE – LESSON 10 – FISH

PASTRY COURSE – LESSON 11- MOUSSE, BAVARESI AND SEMIFREDDI

CHEF COURSE – LESSON 11- PASTRY AND BASIC DOUGHS

TEST FINALE CORSO PASTICCERIA

TEST FINALE CORSO CHEF

FOOD COST – ENGLISH

LABORATORIO FOOD COST

PASTRY THEORETICAL WORKSHOPS

STARRED PASTRY WITH DARIO NUTI – ENGLISH

STARRED CHEFS – ENGLISH

LEZIONE 11 – CORSO PASTICCERIA – SEMIFREDDI, MOUSSE E BAVARESI

LEZIONE 10 – CORSO PASTICCERIA – DESSERT AL PIATTO NELLA RISTORAZIONE MODERNA

LEZIONE 9 – CORSO PASTICCERIA – MONTAGGIO TORTE CLASSICHE

LEZIONE 8 – CORSO PASTICCERIA – LA FRITTURA IN PASTICCERIA

LEZIONE 7 – CORSO PASTICCERIA – PASTICCERIA NAPOLETANA