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donniedarko

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    Lisbon
  1. Now I'm clarified. And yes, I have that opinion too about the school, judging from site pics, and bakerkel info etc... Thanks, and: Fo shizzle ma nizzle!
  2. Sorry, but what's the mean of "shiz" ?
  3. Hello there! I need some advices about this school...I was drifter about Le Cordon Bleu Paris and Olivier Bajard, but after read some comments about LCB, I guess Olivier Bajard school is the best option. And after seen school's action pics I was convinced that would be the best option. This is the 20 weeks Program • Week 1 Welcome and Presentation of School. Organization and work’s development during the training. History of french pastry. Sanitation theory and practice Security. Basic ingredients and their properties – Sensory analysis - Technology and interactions of ingredients. • Week 2 Bread traditional french - Pierre ZIMMERMANN - World Champion Baker - • Week 3 Viennoiseries - Danish - Cakes for Tea - • Week 4 Tarts French Classical Cakes • Week 5 Dry and Smooth Cookies Petits Fours based on nuts Macaroons • Week 6 Assembling Commercial Piece made with Chocolate • Week 7 Ice-Cream - Bombes - Sorbets - Parfaits - Granités and their technology • Week 8 Techniques and Basis of Artistic Sugar • Week 9 Collections of Different Cakes • Week 10 Chocolates Candies and Candy-Making - Instructor : Serge GRANGER - Meilleur Ouvrier de France Chocolatier • Week 11 Plated Desserts – Desserts « à la minute » - Instructor : Oriol BALAGUER - BARCELONE -SPAIN - • Week 12 Traditional French Christmas Desserts – Instructor : Sébastien BOUILLET - Member of Relais Dessert International - LYON - • Week 13 Artistic Chocolate Showpiece - Stéphane LEROUX - Meilleur Ouvrier de France Pastry • Week 14 Plated Dessert - Christophe MICHALAK - World Champion " Coupe du Monde"- Executive Pastry Chef PLAZA - ATHENEE - PARIS - • Week 15 Artistic Sugar • Week 16 Prestigious Cakes for festivity : Birthday, Wedding " Jour de fête" • Week 17 Christmas Cakes - Candies Chocolate Bonbons • Week 18 Plated Dessert - Instructor : Gilles MARCHAL - Executive Pastry Chef LE BRISTOL - PARIS - • Week 19 The Basis of the Pastry Caterer Canapés - Salty Petits Fours - Tourtes - Quiches • Week 20 Conception and realization of a Prestige Buffet by the students’s program Graduation ( Diploma delivery ) I really need to know if this would be a good investment...What do you think... Much appreciated! p.s. sorry about my English. Marco André, Portugal
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