CHRISTMAS IN COLOUR
WITH ERIK VAN DER VEKEN
WANT TO LEARN HOW TO TAKE YOUR DESSERTS TO THE NEXT LEVEL AND GET PREPARED FOR CHRISTMAS?
THIS PASTRY DEMONSTRATION HAS YOU COVERED!
Join Redmond Fine Foods Technical Advisor and Cacao Barry Brand Ambassador, Chef Erik Van der Veken for an exciting demo inspired by the latest innovations in ‘Colour’ for patisserie.
*This Masterclass is for professional chefs only. This workshop is aimed primarily at Chef de Partie level upwards.ERIK WILL SHOW PARTICIPANTS HOW TO MAKE:
Be inspired to create your Christmas menu, develop your skills, knowledge and see the latest techniques with this unique class.
- Roll biscuit Apricot / Tonka
- Buche de Noel Noisette
- Sablé Cherry / Cardamom
- Petit Gateaux X-mas red fruits
- Plated dessert Bailey’s & Chocolate (chocolate, caramel & baileys)
- Snack Bar “Caramel”
There will also be a number of pre-made desserts for tastings.
WHAT YOU WILL LEARN:
A colourful chocolate or pastry display is bound to attract attention, but do you know where your colour is coming from?
In this demo, Erik will explain to participants the difference between AZO and non-AZO food colourings as well as the different legislation associated with each. Participants will also be shown alternatives for food colourings and how best to incorporate colours in their desserts in order to comply with the new legislation.
This demo will also demonstrate different styles of desserts ranging from boutique desserts to chocolate options and plated desserts.
STRUCTURE/BREAKDOWN OF THE WORKSHOP:
- Practical demonstration of provided recipes
- Q & A
Running time of the course is 3 hours
Course: 10:30am - 1:30pm
PLEASE ARRIVE BY 10:15am to register.
All attendees are required to sign-in.
ERIK VEN DER VEKEN:
Erik is a passionate chocolatier & pastry chef who’s expert skills have been sought after by companies from London, to the Middle East and Asia for product demonstrations, recipe development and staff training. Erik also trained the pastry team of ‘Resorts World Birmingham’ on chocolate showpiece skills who went on to achieve the finals in the last edition of the TV show ‘Bake Off Professionals’.
Erik has worked in a wide variety of establishments throughout his career, including the 5-star Hotel Café Royal in London, Working under the watchful eye of executive pastry chef Simon Jenkins. He later moved onto becoming the Head Chocolatier at MARC Patisserie where his first task for the company became to work alongside Arnaud Bignon, head chef of the 2 Michelin starred restaurant ‘The Greenhouse’ in Mayfair, and develop a range of chocolates worthy of being served at this fantastic restaurant. After being offered an opportunity to build a chocolate café in Saudi Arabia, Erik made the choice to move once again for a new eye-opening experience. After those two and a half years, it was time for Erik to make the journey back to Europe where he and his partner settled in Ireland. Erik currently works as a Technical Advisor for Redmond Fine Foods as well as being a brand ambassador for Cacao Barry and setting up his own business Arcane Chocolate.
Erik has travelled the world, training with leading pastry chefs such as Ramon Morato, Melissa Coppel, Martin Chiffers, Stephane Leroux (MOF), Lawrence Bobo, J.M. Perruchon (MOF), Andrés Lara and Martin Diez among many others.
PAYMENT & CANCELLATION TERMS:
Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.CANCELLATION:
Cancellation is required by Tue 27 August in order to receive a full refund. Cancel online or email firstname.lastname@example.org *********************************************************************************************************COST: €60
TRAINING IS AVAILABLE TO CHEF NETWORK MEMBERS ONLY.
PARTICIPANTS WILL ALSO RECEIVE A COMPLIMENTARY GOOD BAG TO TAKE HOME WITH THEM
CHEF NETWORK IS A FREE ONLINE COMMUNITY OPEN TO ALL CHEFS AND TRAINEE CHEFS ACROSS IRELAND.
NOT A MEMBER YET? SIGN-UP FREE
THIS EVENT IS HELD IN PARTNERSHIP WITH:
Redmond Fine Foods procure, market and distribute exciting, innovative and quality food ingredients and non-food items to chefs and food professionals across Ireland. We are proudly Irish owned and firmly believe in the value of global provenance.
Working through a strong network of Irish and international partnerships our product range spans all major food categories, working exclusively with numerous professional kitchen brands including Cacao Barry, Capfruit, OMed, Higgins Butchers, Sosa Ingredients, Terre Exotique, Featherbed Ice-cream, Thornhill Duck, Silikomart and Chocolate World.
We deliver to Dublin and the greater Dublin area Monday through Saturday and nationwide on a pre-scheduled basis.