Summer 2019 is your opportunity to work with Italian Davide Comaschi World Chocolate Master of 2013.
Davide’s story reads like a novel :
From his mother’s kitchen to the winning podium of the World Chocolate Masters.
At 13 years of age Davide attended a pasty school in Milan. His first internship at 13 and a half was at the famous Pasticeria Martesana in Milan, where he fell in love with pastry work.
At 22 years of age he became a partner in a pastry ship in the province of Milano.
In 2007 he returned to Milan as Head Pastry Chef at Martesana.
At 31 years of age he won silver medal in the Coupe Du Monde de la Patisserie in Lyon and two years later in 2013 he win the Cacao Barry initiated World Chocolate Masters.
Davide is now Head of Academy for our Italian training school of chocolate.
Davide’s passion to create wonderful master pieces is indicatively enticing, his style is a fusion of tradition and innovative.
We invite you to experience Davide’s passion and enthusiastic creativity on our two day workshop.
Who should attend: Pastry chefs and chocolatiers who have a very good level of understanding in working with chocolate and wants to improve their skills in learning new techniques within the field of showpieces at a high level.
What the course will cover:
- The fundamentals on designing a showpiece
- Putting a design into practice
- A wide range of techniques including exquisite moulding, sculpting, airbrushing
By the end of the course: You will have learnt how to make a stunning chocolate showpiece using a vast range of modern techniques.
- Davide ComaschiChef
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.
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
Born in 1980, Davide Comaschi, already a teenager, decides that pastry is his vocation. After training at CAPAC (Polytechnic of Commerce and Tourism), he began his work experience in one of the historic laboratories of Milan, of which he soon became a pastry chef. Here it is perfected thanks to Vincenzo Santoro, one of the most appreciated Milanese confectioners. In the same period, he met the Maestro Iginio Massari with whom he undertook a long collaboration both in the framework of the CAST Alimenti courses and in the preparation of the World Chocolate Masters.
In 2010 he joined AMPI, the Italian Master Pastry Masters Academy and in 2013 won the World Chocolate Masters in Paris.
In 2016 he became the testimonial of the Salon du Chocolat in Paris, Milan edition, and in the same year he became director of the Chocolate Academy ™ Center in Milan.
He also graduated in Culinary Nutrition at the prestigious Art joins Nutrition Academy and became a member of the Scientific Committee ASSIC (Association for Nutritional Safety in the Kitchen), formed by authoritative representatives of the world of science and health.
Director of the Chocolate Academy ™ Center Milan will take care of all the educational proposals and will personally conduct some pastry and chocolate courses.