CHOCOLATE WORKSHOP 2.01 '' Çikolatada İleri Seviye'' - '' Chocolate The Next Level''
Who should attend:
Everybody who followed Chocolate Skills 0.00; 1.01 & 1.02 and for everyone who has already decent chocolate skills or want to learn new chocolate techniques.
- Özgecan TanyildizChef
- Marc PauquetChef
- Chocolate Academy InstructorGuest teacher
You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.
Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.
We are organizing practical and theoretical courses for
chocolatier, pastry chef, candy craftsmen, bakers and caterers. The
curriculum includes beginner, advanced and specialized courses on
chocolate processing and a range of techniques and applications -
from molding, enrobing and sculpting to decorations and flavorings.
In addition to our Technical Advisors, the members of our Ambassador Club Chefs are also been in the CHOCOLATE ACADEMY™ center. This Club has more than 70 world renown Ambassadors. These Ambassadors help us test and develop new products and recipes, additionally they help us for our costumer trainings.
To provide good communicate with all our people who wants to learn everything about chocolate, the number of participant is limited 8-12. We recommend you that register early. We look forward to sharing our passion for chocolate with you!
Ozgecan has a Bachelor Degree in Gastronomy and Culinary Art of the Yeditepe University Istanbul with focus on pastry and chocolate. She gained her professional experience at ENSP School – Ecole Nationale Superieure de Patisserie – in Yssingeaux/France and worked as trainee at “Numnum” restaurant and the “Moevenpick” Hotel in Istanbul, the “L’escargot” restaurant in Izmir and at Café Pouchkine Paris/France.