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Pastry Chef of the Year 2010
10 Best Pastry Chef in America 2012
Nathaniel Reid Consulting
Gâteaux de Voyage, Tarts, Tea Cakes, Macarons, Madeleines, Cannelé de Bordeaux Spreads and Jams.
Jun 26-Jun 28(3 days total)
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Top 3 ‘Qui Sera le Prochain Grand Pâtissier' 2013
1st Place ‘Délices de la Méditerranée’
Gold Medal ‘Meilleurs Apprentis de France’
Aria Hotel & Casino
More Info coming soon…Please check the website for updates.
Jul 17-Jul 19(3 days total)
Top 3 at the Artistic Sugar Competition (Lyon) 2007
Professor at the school Bellouet Conseil 2009
Publication of his book ‘Top Dessert’ in 2012
Respecting traditional French Pastries, Chef Johan will guide you through his recipes and share his creativity. This hands on, 5-day class will give you the time to expand your skills and decoration techniques for Entremets – Desserts and Small Individual Cakes.
This is a class, you won’t want to miss!
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Aug 07-Aug 11(5 days total)
Pastry Chef of the Year 2012
Executive Pastry Chef
Joel Robuchon Restaurant
Mention the name of Chef Salvatore Martone and you think, incredible creativity & skilled, attention to detail. Join us for a full range of recipes including: 3 Michelin star to catering, and everything in-between.
Chef Salvatore will share his elegant approach and unique recipes for plated desserts, petit fours, and more.
Sep 11-Sep 13(3 days total)
Belgian Chocolate Master 2007
Bronze Medal Coupe du Monde de la Pâtisserie 2011
Belgian Chocolate Master 2015
Bronze medal World Chocolate Masters 2015
Executive Chef and Owner
Marijn Coertjens Chocolatier-Patissier
From the first detail, to the last, and extraordinary flavors to attractive finishing.
Be inspired and learn to create chocolate showpieces and bonbons like award winning Chef Marijn Coertjens of Belgium.
You will work side by side with a true master in his craft, and together, transform ancient ingredients into pieces of art, which are both pleasing the eye and pallet.
Oct 09-Oct 11(3 days total)
Maestro Pasticcere Italiano
Looking to expand your Italian repertoire, well look no further! Just in time for the holidays, Chef Gary Rulli will share his true Italian tradition and techniques with you.
You’ll learn hands-on, the skill and recipes of real Italian pastry and pannetone. Over the 3-day course you’ll also prepare: crostatas, sfogliatine, bombolini, zeppole, rum babas, Northern Italian cookies, and more!
Nov 07-Nov 09(3 days total)
Top 10 Chocolatiers of North America 2014-2015
Top 10 Pastry Chef in America 2012
Master Chocolatier, President & CEO
Jean-Marie Auboine Chocolatier
Back by Popular Demand!! Join us for this EXCLUSIVE CLASS (8 student max.) learning the skills and techniques used to create eye-catching colorful panned items, taught by Master Chocolatier Jean-Marie Auboine.
In this hands-on, 3-day master class, you’ll work side by side with Chef Jean-Marie preparing and covering Nuts and Dry Fruits, Coffee Beans, Cereals and more! You’ll work with a variety of chocolates and sugar, and learn to finish your panning in numerous coatings, including: adding color, marble effect, glossy/shiny and powder finish.
Don’t wait to register, this class will fill up fast!!
Taught Exclusively in the USA at Jean-Marie Auboine Chocolatier
Nov 27-Nov 29(3 days total)
Workshop Prices include daily Lunch & Coffee Station Free WIFI Access
Maximum 10 People per workshop
Professional Uniform required.
Only Pictures allowed. Recording is not allowed inside the Facility.
You can register online or contact us:
4780 West Harmon Avenue Suite 3
Las Vegas, NV 89103
O: +1 (702) 222-0535