'Vegan Chocolate Snacks'

Bu kurs, katılımcılara yumurta, süt, jelatin ve diğer vegan olmayan ürünlerin yerine alternatif  malzemeler kullanarak çözüm teknikleri üretmek üzere hazırlanmıştır. Alternatif malzeme kullanımının temel ve ilkelerini anlama, geleneksel reçetelerin bu malzemelerle nasıl hazırlanabileceğini öğrenme ve uygulama olarak tasarlanan iki günlük eğitimde aynı zamanda el yapımı vegan çikolatalar hazırlayarak da tariflerinize yeni sayfalar ekleyebileceksiniz.

Hem geleneksel hem de modern ve eşit derecede lezzetli vegan tatlılar yapmayı öğrenmek istiyorsanız akademideki yerinizi bir an önce ayırtın.

 

  • Bastır
Location
CHOCOLATE ACADEMY™ centre Türkiye, İstanbul
Serviye
Seviye 1

Eğitmen

  • Yeşim ErolŞef
Course subscription & info
Serviye Seviye 1

Başlangıç

Profesyonel olarak çalışıyor yada yeni bir sektöre girmek istiyor ve çikolata alanında çok az tecrübeniz varsa.

Need some inspiration? Explore our Callebaut tutorials!
Discover tutorials
Location
CHOCOLATE ACADEMY™ centre Türkiye, İstanbul
Barry Callebaut Eurasia, Nidakule Ataşehir Kuzey, Barbaros Mah. Begonya Sok. No:3 / 197 24th Floor
Ataşehir – İstanbul
Turkey
Yeşim Erol
Şef

Born in 1977, lives and works in Istanbul. She graduated from the Philosophy Department of Istanbul University. In 1999 she went to Chicago where she studied food service management and French pastry. In 2004, following her graduation from the French Pasty School, she started to work as an Assistant Pastry Chef at Chicago Sofitel Hotel. In 2005 she came back to Turkey and began to work as Executive Pastry Chef at Beyaz Fırın. Between 2015 and 2017 worked in Emirgan Sütiş as an Executive Culinary Coordinator and Executive Pastry Chef and managed the foundation of Espressolab which is one of the trademarks of Sütiş Group. Between February of 2017 and December 2018 she held the Central Kitchen Production Manager position at D-ream Group in Doğuş Holding.

She joined Barry Callebaut in December 2018 as Head of Chocolate Academy center Istanbul.

From 2005, she has attended continuing education training programs from well known European chefs such as Christophe Adam, Pierre Herme, Quentin Bailly, Francisco Paco Torreblanco, Emanuel Ryon, Jerome Langiller, Sebastian Canonne, Jacquy Pieffer and participated in organizations in Turkey and abroad to follow the latest sectoral developments. Her articles about pastry have been published in several magazines.