16-17 January | 2023
100% Vegan & Gluten-Free Pastries
2 days – du 16 au 17 january 2023
CWC Pro | Greece
Participants will have the opportunity to acquire knowledge and techniques of high level and aesthetics that will help them upgrade and evolve their menus and Portfolio opening new horizons in the world of modern and contemporary confectionery where the demands are increasing daily.
NB: The seminar is addressed to: Professional Chefs – Cooks, Culinary Arts Students , Amateur and Culinary Lovers, Owners and Executives of catering businesses.
CWC Pro | Leontos Sofou 18, Thessaloniki 546 25 | Greece
Duration 2 days
- Work to vegan standards in an innovative way: recipes without margarine and without vegetable cream substitutes.
- Create recipes that are 100% stable once frozen and use them to make traditional candies.
- Differentiate the texture: crispy, biscuit, cream, mousse, icing .
- Learn how to work vegetable proteins by hitting with a string.
- Stabilize and give a more intense flavor to fruit and mousse mousses, reducing the amount of total sugar.
- Better understand alternatives to gelatin.
- Discover the use of fibers in recipes.
- Use natural dyes (100% food coloring free).
- Learn targeted theory to better understand how recipes work.
- Working to vegan standards in an innovative way: recipes without margarine and without vegetable cream substitutes.
- At the end of the seminar, there will be a tasting of Richard Hawke’s creations
- Participants will receive a K.D. M. certificate of attendance for the Seminar: “100% Vegan & Gluten-Free Richard Hawke” and its printouts with recipes.