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Paola Casalini
Pack&Art - The Easter
 
Date Saturday 2 March
Time 10-12
Room C1
 
Description
Participants will learn how to pack, decorate and show all Easter products, We show you how to pack in personalized and elegant Easter eggs, the Dove, little doves, small eggs and bells that can be used as a placeholder. We will present the mise en place for Easter dinner. Finally how to create an original "Easter tree".
 
Note
The labs is suitable both for professionists and lovers
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Davide Malizia
Sugar Art
 
Date Saturday 2 March
Time 13.30-15.30
Room C1
 
Description
During the laboratory David Malizia, one of the greatest exponents of the sugar arts, will show how it is realized artistic piece, suitable for window dressing or contest, with advanced and innovative techniques. It will show the importance and delicacy of construction of an artistic piece, with the calculation of proportions, the choice of colours the visual elegance of the exhibit.
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Jean-Francois Foucher
Create Macarons
 
Date Saturday 2 March
Time 16-18
Room C1
 
Description
Create macarons, technique to elaborate a perfect macaron, with different colours and ganache.
 
Note
 
Skill Basic
 
Last  0 places
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Simon Webster
Wedding canopy cake topper
 
Date Saturday 2 March
Time 10-12
Room E
 
Description
How to assemble and decorate a 3D centerpiece for a wedding cake. Talented Pastry Chef Simon Webster will show how to create a perfect and glorious wedding cake.
 
Note
 
Skill Advanced
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Mario Romani
Sweet Airbrush
 
Date Saturday 2 March
Time 13.30-15.30
Room E
 
Description
How to use airbrush techniques : use of airbrussh on alimetary products; stencil and shapes; use chocotransfer to decorate (chocolate, cream, isomalt) basic techniques ; how to create stencils and shapes; how to use coating colours azofree and water soluble
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Joseph Trotta
Fruit carving
 
Date Saturday 2 March
Time 16-18
Room E
 
Description
Create edible sculpure made of fruit and vegetables: this is fruit carving art. After it Jospeh Trotta wil prepare some Natural Cocktail, made with fruits, vegetable, aromatic flower.
 
Note
 
Skill Advanced
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Davide Malizia
Sugar Art
 
Date Sunday 3 March
Time 10-12
Room C1
 
Description
During the laboratory David Malizia, one of the greatest exponents of the sugar arts, will show how it is realized artistic piece, suitable for window dressing or contest, with advanced and innovative techniques. It will show the importance and delicacy of construction of an artistic piece, with the calculation of proportions, the choice of colours the visual elegance of the exhibit.
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Paola Casalini
Wrappers and gift pack
 
Date Sunday 3 March
Time 13.30-15.30
Room C1
 
Description
Participants will learn how to wrap and decorate boxes of chocolates and candies, bottles, single and double, with ideas to expose or give away. The theme will be the Spring, with the development of packaging gift. Will then be returned to the theme of Spring with decorations of small eggs with pastel colors.
 
Note
This course is suitable for professionals who wish to explore notions of decoration and for amateurs.
 
Skill Advanced
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Simon Webster
Vintage croquemebouche
 
Date Sunday 3 March
Time 16-18
Room C1
 
Description
Building a 3D croquemebouche and decorating it with with vintage flowerpaste flowers. Croque en bouche’ (Crunch in the Mouth), is a really high tower of profiteroles built in a conical shape and covered in caramel.
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Mario Romani
Airbrush
 
Date Sunday 3 March
Time 10-12
Room E
 
Description
How to use airbrush techniques : use of airbrussh on alimetary products; stencil and shapes; use chocotransfer to decorate (chocolate, cream, isomalt) basic techniques ; how to create stencils and shapes; how to use coating colours azofree and water soluble
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Lorena Gil-Vazquez
Romantic double barrel cake
 
Date Sunday 3 March
Time 13.30-15.30
Room E
 
Description
 
Note
 
Skill Basic
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
Claudia Prati
Cake Decorating - realizing a flower cake
 
Date Sunday 3 March
Time 16-18
Room E
 
Description
how to create a flowering cake with royal icing, introduction on alimentary colours and how to use them, recipes and consistencies of royal icing. how to create flowers for cake decorating: roses.how to create little flowers with royal icing.
 
Note
Cake design
 
Skill Advanced
 
Price CHF  60,00 / euro 50,00 
Partecipants to book 
 
Condividi  
PROGRAMME OF WORKSHOPS
Sponsored by CAST ALIMENTI
 
Please select in the timetable here below your workshop with international Pastry Chefs, beginner or advanced level: Cake design, sugar art, macarons, pralines and chocolate eggs, desserts, mignon pastries, fruit carving, cake decorating and modeling.
Read also the complete schedule of our professional masterclass.
All participants will receive a certificate of participation and will have freeaccess to the conference and the exhibition area.

Looking for an original gift idea for Christmas? Choose our courses for PASTRY CHEF.
 
 
WORKSHOPS TIMETABLE
10 - 12 13.30 - 15.30 16 - 18
Paola Casalini
Pack&Art - The Easter
 
Davide Malizia
Sugar Art
 
Jean-Francois Foucher
Create Macarons
Last 0 places
Simon Webster
Wedding canopy cake topper
 
Mario Romani
Sweet Airbrush
 
Joseph Trotta
Fruit carving
 
Congresso 10-13
Concorso Panettone
 
 
WORKSHOPS TIMETABLE
10 - 12 13.30 - 15.30 16 - 18
Davide Malizia
Sugar Art
 
Paola Casalini
Wrappers and gift pack
 
Simon Webster
Vintage croquemebouche
 
Mario Romani
Airbrush
 
Lorena Gil-Vazquez
Romantic double barrel cake
 
Claudia Prati
Cake Decorating - realizing a flower cake
 
Congresso 10-13
Concorso Scuole
 
 
 
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