Friday, December 9, 2011
The Padstow Seafood School is launching a new chocolate course for professional chefs and patissieres.
The Cacao Barry course will run for two days from 23 November to 24 November, and will be taught by legendary pastry chef Mark Tilling.
Mark has worked at some of the most prestigious hotels in the country, including the likes of Hotel du Vin, The Lanesborough, Lainston House, as well as the Michelin Starred restaurant Le Pave d’Auge in Normandy, France.
Rick Stein, TV chef and owner of the Seafood School, said: “Our patisserie chef Stuart Pate went on a two-day Cacao Barry course in London and he loved it so much he’s bringing Cacao Barry down to Cornwall.”
The course will suit those who have previous experience of a patisserie environment, and will cover a whole host of skills, techniques, demonstrations and hands-on training.
Students will discover how to temper chocolate, pipe chocolate shapes, use transfer sheets, make chocolate cups, garnishes, petit fours, truffles and much more.
The two-day course has limited spaces and costs £300 per person. For more information or to make a booking, contact the Padstow Seafood School on 01841 533466.