Antonio Bachour – viennoiserie

With: Antonio Bachour
Start: 23. 03. 2020 - 9:00
End: 24. 03. 2020 - 17:00
Language: EN/CZE (Translation: Yes )
Type: Professionals
Price: € 570 - € 780

Information:

Demonstrative course – viennoiserie

The course will be held in English with translation into Czech. During the course you can ask questions.

During the course Antonio Bachour will teach you how to make:

The program will be released in December 2019. 

During the course you will learn:

  • how to prepare individual croissants, kouglof and many more
  • how to prepare creams and doughs that will inspire you to make your own viennoiserie
  • how to properly decorate viennoiserie
  • special techniques and skills from the pastry chef

During the course you will receive:

  • recipes for preparing viennoiserie
  • hints and tips from professionals
  • drinks throughout the course
  • snacks
  • certificate
  • tasting the viennoiserie prepared

 

With: Antonio Bachour

Antonio Bachour began his career in Puerto Rico, then moved to Miami to work as the executive pastry chef at Talula. He later worked at Devito South Beach and Scarpetta in Miami and New York City, then helped open the W South Beach. Shortly after, he took over responsibility for all pastries for The Trump SoHo and its restaurants. From 2011 until 2016 he was an Executive Pastry Chef at St. Regis Bal Harbour Resort. He has published four cookbooks and continues to travel the globe, teaching pastry and viennoiserie at workshops and speaking at conferences. He is also the owner of Bachour Bakery + Bistro.