Vladislav Panchenko

The course leads: Vladislav Panchenko
Beginning of the course: 23. 07. 2019 - 9:00
End of course: 25. 07. 2019 - 17:00
Language: EN (Translation: Yes )
Course Type: Professionals
Price: € 700

Course Information:

3-day practical course.

Program: 

Panning:

  • Pearls Marble Sensation
  • 100% Pistachio
  • Wheat-caramel pearls
  • Tropical mix pearls
  • Orange-caramel pearls
  • Crunchy hazelnut-caramel pearls
  • Vanilla-pecan
  • Salted peanut pearls
  • Almond-cocoa
  • Lemon-marzipan pearls
  • Popcorn-caramel

Confiserie:

  • White chocolate nougat
  • Passion fruit nougat
  • Soft caramel with hazelnut
  • Soft passion fruit caramel
  • Pear-yuzu pate de fruit 
  • Cherry pate de fruit 
  • Marshmallow with chocolate
  • Raspberry marshmallow
  • Muesli rocks
  • Milk rocks

 

During the course you will receive:

  • recipes
  • hints and tips from professionals
  • drinks throughout the course
  • snacks
  • tasting the desserts prepared

 

The course leads: Vladislav Panchenko

Vladislav Panchenko is a 23 years old confectioner from Kazakhstan with more than 7 years experience, currently living and working in Moscow. After three years of working in famous restaurants in Kazakhstan, he decided to go to France for one of the world's best confectionery schools - Ecole Nationale Supérieure de Pâtisserie (ENSP). He successfully completed the course "Modern French Confectionery" under the guidance of famous chef Richard Hawke. Subsequently, he trained with the World Champion 2009 Confectioner Marc Riviere. At the same time, he studied French in order to read the pastry books in the original language and to be able to communicate with the great cooks in the same language and learn all the nuances of the difficult craft. After returning home, he worked for a year and a half as a confectioner. He then moved to Moscow and worked as a chef in the center of the CHOCOLATE ACADEMY in Moscow for 2,5 years (currently there are 20 academies around the world that employ more than 40 chefs). He left the academy in June 2018 and now he is developing new cakes, chocolates and modern desserts.
Register