Modern Trends in Vegan Patisserie
Are you intrigued by the growth of the vegan and plant based food movement and would like to explore this but don’t know where to start?
Come and join us on this two day course and learn how to make delicious patisserie items without the use of traditional diary and egg products that taste equally as delicious.
You will be amazed at the taste, texture and finish you can achieve!
At the end of the course you will have the knowledge to work with a new sets of ingredients to create your own vegan desserts and patissier items.
- Julie SharpChef
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 working with chocolate, have worked as a craftsperson or completed the Chocolate Academy Beginners course.
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.
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland
Julie Sharp has been sharing her chocolate expertise at the UK Chocolate Academy since 2011.
Her career led her to be Head Pastry Chef at prestigious venues in London, including the Regent Four Seasons ( Landmark) Hotel and the Mandarin Oriental.
Driven by her passion for travel, Julie accumulated experience in prestigious five stars venues overseas.
Firstly to the Bahamas as Pastry Chef for the Lyford Cay Millionaire’s Club, then to Canada to Chateau Lake Louise and lastly to the Sofitel in Melbourne, Australia.
Then she moved back to one of London’s most iconic hotels: Claridges.
Recognised for her contribution to the Pastry world, Julie was invited to become a member of the Royal Academy of Culinary Arts and was awarded Pastry Chef of the Year by the Craft Guild of Chefs.
After completing a Certificate of Education, an opportunity arose for her to combine her love for pastry, travel and teaching and she joined Barry Callebaut as Chocolate Academy Chef.
Being recognised as a leading Pastry Chef in the UK, Julie regularly features in judging panels for the highest competitions in the industry such National Chef of the Year and Annual Award of Excellence.
More recently she was honoured as a Fellow of the Royal Academy of Culinary Arts and also invited to be a Fellow of Westminster Kingsway College.
Not only does she teach at the UK Chocolate Academy, but she also shares her craft via many tutorials online and regularly appears in major British hospitality publications such as The Caterer.