Tule ja õpi töötama innovaatiliste vegan koostisosadega: töötame ilma margariini ja taimse kooreta.
100% külmutamiskindlad retseptid, et saaks tööd korraldada samamoodi nagu klassikaliste retseptidega.
Erinevad tekstuurid: krõbe, biskviit, kreem, mousse, glasuur.
Õpi töötama proteiinidega vahustamiseks.
Stabiliseeri mousse ja coulis retsepte, samas vähendades suhkru koguseid.
Saa paremini aru želatiini alternatiividest.
Kasuta kiudaineid retseptides.
Tööta naturaalsete värvidega (100% toiduvärvi vaba)
+372 5903 0063
Masterclass tarts & petits gâteaux 100% Vegan
Learn to work with vegan ingredients in an innvative way: recipes without margarine or vegetable cream.
100% freeze stable recipes to enable an identical mise en place as for classic pastry.
Different textures: crunch, sponge, cream, mousse, glaze.
Learn to work with proteins for whipping.
Stabilise and intensify mousse recipes and coulis whilst reducing sugar quantity.
Better understand gelatin alternatives.
Using fibre in recipes.
Working with natural colours (100% food colour free)
Originally from Sydney (Australia), Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter which inspired him, he obtained his visa for France with a dream of learning from the greatest.
After several years of working in different structures in and around Lyon, France Richard secured his dream position at the renowned school of Alain Ducasse and Yves Thuries, l’Ecole Nationale Supérieure de la Pâtisserie.
This experience enabled Richard to meet and work with the best in the profession. This enabled him to increase his skills base and continue to learn.
After various international experiences of living and working internationally (Morocco and also Slovakia), Richard is now based in France.
Richard has now spent over the last two years concentrating on better understanding new pastry techniques which is going to push the boundaries of our pastry knowledge.
He defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.
+372 5903 0063