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Modern Pastry Techniques - Dublin


Modern Pastry Techniques - Dublin

Join Chef Erik Van der Veken as he takes participants through a full day hands-on workshop on modern pastry techniques. This hands-on workshop is ideal for chefs looking to develop their patisserie skills and knowledge.

*This Masterclass is for professional chefs only. This workshop is aimed primarily at Chef de Partie level upwards.


Knowledge on modern ingredients:

-Alternatives for animal products such as gelatines and egg proteins.

-Maximum flavour with minimal sugar and fat.

-Interesting techniques and applications that can be applied in both savoury and sweet.

-Chocolate tempering and chocolate decoration techniques.

-New international trend: - Gateaux Voyage -

-Vegan dessert with maximum taste.


On completion of this masterclass you will have a broader knowledge of modern ingredients and Patisserie.

This hands-on workshop will demonstrate different styles of desserts ranging from boutique desserts to afternoon tea options and plated desserts. Participants will work in teams on provided recipes to practice different techniques demonstrated in class.


Practical demonstration of provided recipes
Participants will work on provided recipes
Q & A
Running time of the course is 8 hours (with a lunch break in the middle).

Course: 9:00am - 5:00pm

PLEASE ARRIVE BY 8:45am to register.
All attendees are required to fill out registration form and sign-in.
You will also be asked to complete a short evaluation sheet after the training.
Both Trainee registration sheets and evaluations are required in order to avail of the subsidised funding.

Erik is a passionate chocolatier & pastry chef who’s expert skills have been sought after by companies from London to the Mid East and East 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 held following positions

Cacao Barry brand Ambassador (current role)
Director of Arcane Chocolate - International consultancy for chocolatiers, hotels (current role)
Technical Advisor at Redmond Fine Foods (current role)
Executive Pastry Chef at ‘Le Concheur’ in Saudi Arabia (2012 - 2015)
Head Chocolatier Marc Patisserie in London (2013)
Chocolatier at 5-star Hotel Café Royal in London (2012)
Erik has also travelled the world to do stages with industry leaders such as Ramon Morato, Melissa Coppel, Stephane Leroux (MOF), Lawrence Bobo, J.M. Perruchon (MOF), Andrés Lara and Martin Diez among many others.

Find out more: https://bit.ly/2wQ03EV

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Map Institute of Technology Tallaghtold Blessington Road, Tallaght Dublin 24, Dublin, Ireland
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