![Snacking et pâtisseries sur le pouce](/sites/default/files/styles/course_highlight_fallback/public/2024-07/Dimitri%20Salmon%20-%20Pastry.jpg?itok=UhY9kQPK)
- Location:
- Belgium, Wieze
- Date:
-
07 Oct 2024 - 08 Oct 2024
- Duration:
-
2 days
- Primary course language:
-
French
- Secondary course language:
-
Dutch
- Price:
-
650.00 EUR
- Segment:
-
Bakery & PastryHotels, Restaurants & Cafes
- Class size:
-
12
Dans ce cours avec notre chef Dimitri Salmon, vous allez explorer le monde du snacking et pâtisserie et vous pouvez attendre à des délicieuses créations avec une philosophie :
1. Épuré et autosuffisant
Un dessert épuré est un dessert où chaque composant joue un rôle précis sans surcharger le palais.
L'idée est de créer des desserts "autosuffisants", c'est-à-dire des créations où chaque élément est nécessaire et suffisant en soi, contribuant à l'équilibre et à l'harmonie de l'ensemble, en rationalisation le travail.
2. Variété de textures
Associer des textures variées est essentiel pour créer une expérience sensorielle complète. Les contrastes entre le croquant, le moelleux, le fondant et le croustillant ajoutent de la complexité et de la richesse aux desserts. Chaque bouchée doit offrir une surprise tactile en plus du goût.
3. Importance du goût
Le goût est primordial dans un dessert. Les ingrédients doivent être de la plus haute qualité, et leurs saveurs doivent être mises en avant sans être masquées par des ajouts superflus. Les associations de saveurs doivent être réfléchies et équilibrées, permettant de sublimer les ingrédients principaux.
Public Cible :
Étant donné que la Chocolate Academy fait partie du groupe Barry Callebaut et que nous nous concentrons sur la transformation professionnelle du chocolat, nos cours ne sont ouverts qu'aux boulangers, pâtisseries, chocolatiers et chefs cuisiniers professionels.
In deze cursus met onze chef Dimitri Salmon ga je in de wereld van het snacking in de patisserie verkennen, en je zal heerlijke creaties maken met een filosofie.
1. Eenvoudig en zelfvoorzienend
Een eenvoudig dessert is een dessert waar elk onderdeel een precieze rol speelt zonder de smaakpapillen te overbelasten. Het idee is om "zelfvoorzienende" desserts te creëren, dat wil zeggen creaties waarin elk element noodzakelijk en voldoende is op zichzelf, en bijdraagt aan het evenwicht en de harmonie van het geheel, waarbij het werk wordt gerationaliseerd.
2. Variëteit aan texturen
Het combineren van verschillende texturen is essentieel voor het creëren van een complete sensorische ervaring. De contrasten tussen knapperig, zacht, smeltend en krokant voegen complexiteit en rijkdom toe aan de desserts. Elke hap moet een tactiele verrassing bieden naast de smaak.
3. Belang van smaak
Smaak is van het grootste belang in een dessert. De ingrediënten moeten van de hoogste kwaliteit zijn en hun smaken moeten naar voren komen zonder te worden verhuld door overbodige toevoegingen. De smaakcombinaties moeten goed doordacht en in balans zijn, waardoor de hoofingrediënten worden benadrukt.
Doelgroep
Gezien Chocolate Academy deel uitmaakt van de Barry Callebaut groep en onze focus ligt op professionele chocoladverwerking zijn onze cursussen enkel toegankelijk voor professionele bakkers, patissiers, chocolatiers en horecachefs.
Practical information
TO KNOW BEFORE THE START OF THE COURSE
Indicative programme of a course
08:30h - Welcome at Chocolate Academy™ bar
09:00 - Start of course
12:00h - Lunch
13:00h - Continuation of the course
17:00h - End of course
Deviations from this daily schedule are possible depending on the course and teachers.
Lunch
Lunch and all hot and cold drinks consumed during the course are included in the price.
If you have any food intolerances or restrictions, please let us know by e-mail:
chocolate_academy_belgium@barry-callebaut.com
Transport
Only transport is provided to Chocolate Academy™ in Wieze from the following hotels in Aalst and vice versa.
No pickup is provided at the airport or train stations (including Aalst station). No other transfer is provided.
However, you can take advantage of this shuttle service offered without hotel reservation .
The hotels are located at the following distance from the railway station of Aalst :
Station hotel : 150 metres
Keizershof hotel : 850 metres
Ibis hotel : 2.7 km
Arrangements for the shuttle service will be made 2 weeks
before the start of the course when you receive the
final invitation.
Accommodation
Keizershof Hotel (centre of Aalst)
Korte Nieuwstraat 15, 9300 Aalst
contact@keizershof-hotel .com
Station Hotel (opposite Aalst railway station)
Albert Liénartstraat 14, 9300 Aalst
info@stationhotel-aalst .com
Ibis Hotel (near motorway exit, 20 min walking distance from centre of Aalst)
Villalaan 20, 9300 Aalst
h3155@accor .com
TO KNOW DURING THE COURSE
Lockers
Behind the Library are the lockers for storing your personal belongings; left for men, right for women .
Don't forget to put the key back on the locker after the course for the next visitor .
Meals
Lunch is taken in the bar or at the Greenhouse .
Washing up
Students are asked to help with the dishes from time to time during the course.
Chef's robe
A chef's jacket can be used for the duration of the course. These are fitted at the start and used for the duration of the course.
After the course, you can leave your chef's jacket on the floor in the locker room.
Mobile shop
During the course we offer our students the opportunity to buy a chef's jacket or limited professional literature .
Payment can be made by bank card, credit card or cash
Social Network
WIFI login
You can use on the local WIFI network . Ask for a login at the start of the
course.
Welcome screens
You can publish your taken photo - related to our Chocolate Academy™ or our chocolate products on the screens at reception .
To post your photo on them, use
#chocolateacademybenelux
Important
Safety and hygiene rules
- Please notify us in case of illness or symptoms of COVID-19 .
- No glass will be taken into the course room . However, drinks can be brought in cardboard cups from the bar .
- Peanuts are prohibited everywhere in the premises (i.e. no Snickers or peanut butter) .
- Smoking is prohibited in the buildings and areas around the factory . Outside the Chocolate Academy™ there is a smoking shelter provided on the left when you go outside .
- It is necessary to wear closed footwear (without heels) and long trousers . You may not enter the course room without a chef's coat or disposable jacket .
- There are toilets on the ground floor (corridor next to the Pastry Lab) and on the first floor (past the bar and lift) - see floor plan in attached document
Photos during the course
Photos will be taken during the course and published later on our Facebook page and Instagram .
If you do not agree to this, please let us know in good time! All understanding for that .
Discount for Belgian companies
Are you taking a course at the Chocolate Academy™? Whether you opt for a chocolate, bakery, patisserie or ice cream course, Alimento offers a discount on your registration:
From €65 for a half-day to €130 for a full day .
For whom?
All Belgian bakers, pastry chefs or chocolatiers who fall under Joint Committee 118 or 220 and have fewer than 100 employees . This discount also applies to the business manager if he/she participates together with the employee(s) . The same applies to technical education teachers teaching bakery, pastry or chocolate courses .
When do you receive this discount?
You first pay the full amount to Chocolate Academy™ . When the course is over, we will notify Alimento of your attendance . They will refund part of the total price.
What steps do I need to take?
Simply enter your national registration number, joint committee and NSSO number on the registration page and notify via:
chocolate_academy_belgium@barry-callebaut.com
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