France has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne.
DurationFrance has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne. Monsieur Lopez was a master pastry chef , who only strived for perfection in his work. It was a very good school for a young boy whose ambition was to work around the world! Yes pastry is about discipline.
In this workshop we look at a few French classics that call for different techniques.
A three-course lunch will served at the end of the workshop.
We want Willow Vale Cooking School to reflect the growing movement towards a more sustainable lifestyle, respecting what we eat and showcasing the provenance and production techniques.
Plant based food is very much on the agenda at our school. We are lucky that our garden blesses us with the most delicious and nutritious vegetables in seasons, growing multiple opportunities of our ‘roots to leaves’ philosophy.
We believe that less meat and fish and more plants is the way to leading a more sustainable lifestyle.
With cooking classes run by legendary chef Bruno Loubet and organically grown produce hand-picked straight from the farm. We also try whenever possible to use the fantastic produce available in our region.
Learn all there is to know about creating a perfect, melt in your mouth tart shell, which is the very foundation of your creations.
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
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