It is impossible to imagine a restaurant or a cafe without a list of desserts, a confectionery without pies, and a bakery without bread. Dessert is like a finishing chord in a splendid part of lunch or dinner. Not only must it be tasty, it must also be light and dainty. And it goes without saying that the last impression of the finishing chord is sure to be at the high level.
In modern life very few employers have time and opportunity to send there employees to France to be trained to make a competent dessert menu with a full consideration of study of all the nuances and exclusivity elements. And business is constantly developing. As Lewis Carroll said, “it takes all the running you can do, to keep in the same place. If you want to get somewhere else, you must run at least twice as fast as that.”
These golden words are relevant even for us – apart from inventing, creating and serving a dessert, you have to make it the best one.
Therefore, I offer my services, which will bring great benefit to you and your business.
Experience in the culinary sphere: more than 5 years
Professional education:
2012 – Ecole Nationale Superieure de la Patisserie (Confectionery school in Issenzho near Lyon, under the leadership of Alain Ducass and Eve Tyurye), Perfectin Campus course,
Annual professional development of confectionery skills:
2014 – Ecole Gastronomique Bellouet Conseil Paris, France
• Desserts de restaurants
• Cours d`entremets
2013 – Ecole Gastronomique Bellouet Conseil Paris, France
• Cours de sucre Artistique
• Cours d`entremets
• Cours «Artistiques en Chocolat»
2013 – Ecole Ferrandi Paris, France
• Advanced Pastry
2012 – Course «Chocolate Candy»
The National College of Marzahn- Hekkersdorf, Berlin, Germany
2011– School of Alain Ducasse Paris, France:
• Cours «La essentiel de la patisserie»;
• Cours «Macarons a la folie».
2011 – The School of Gaston Le Notre Paris, France:
• Cours «Les desserts a l`assiette».
Professional skills:
• Different types of dough (Pate feuilletee caramelisee, feuilletage inverse cuit, Pate sable, Sables Bretons, Pate a chou, crumble, Brioche, etc)
• Sponge cakes (Genoise, Sacher, Joconde, Dasquoise, Brownies, Pain de genes, Emmanuelle, etc)
• Creams, mousses and cremeux
• Glacages and mixes for velor
• Ice cream, sorbet
• French macarons
• Madeleine, pate de fruits, financier, tarts and tartlets, tuiles (the French almond thin cookies)
• Candies, fruit jelly
• Tea cakes
• Restaurant version of dessert
• Verrins
• Work with chocolate, plactique chocolate, pastillage
