NAIT BAKES 2024
$1,500.00
Availability:
1
Want to learn from the BEST join us for NAIT Bakes A Canadian Masters Workshop
Dates: June 24-28
Class Times: 8:00 am - 6:00 pm
Registration Fee: $1500.00 per person
SELECT WHICH CLASS 5-DAY CLASS YOU WOULD LIKE
TO REGISTER IN
Sugar Showpieces
Chocolate Sculpting and Showpieces
Meals included in the registration cost
Breakfast: Monday to Friday 7:00 am - 8:00 am
Lunch: Monday to Friday 12:00 pm - 1:00 pm
Dinner: Monday to Thursday 6:15 pm - 7:15 pm
Parking will be provided and details will be sent closer to the date of the class
Course Description Option 1:
Sugar Showpieces - Ikebana Style - Stephane Klein
In this class, you'll master the techniques of sugar work, learning how to create harmonious pieces aligned with your chosen theme. You'll become a true artist in sugar, blending imagination, proportion, balance, and methodology to craft stunning and imaginative creations.
- Production of airbrush painting
- Setting of a pulled sugar 'ikebana' style floral arrangement in sugar
- Setting of a subject made of brown sugar
- Learning techniques for preserving an artistic work
Meet Your Instructor:
Stephane Klein has been innovating in sugar art for decades. He has pioneered numerous techniques and skills that are used globally by pastry chefs, world competition competitors, trainers and educators. Even after decades of teaching, he continues to innovate, and teach new creative methods of using sugar in a variety of applications.
Course Description Option 2:
Chocolate Sculpting and Showpieces - Christophe Morel
In this class, you will learn how to build a chocolate showpiece that is structurally sound, various techniques in chocolate sculpting will be presented, as well as spraying colored cocoa butter and techniques on how to shine your chocolate showpiece.
Meet Your Instructor:
Christophe Morel, Chocolatier, comes from France with 35 years of expertise. He is an international chocolate artisan owning a shop in old Quebec City where he has developed a diverse line of product made entirely of natural maple sugar. He has many prestigious prizes such as the Canadian National Chocolate Awards winner, 2003; the Paris World Chocolate Masters in 2005; and also a finalist for the prestigious title of Meilleur Ouvrier de France (MOF).
Further details will be emailed out in early June.
Want to learn from the BEST join us for NAIT Bakes A Canadian Masters Workshop
Dates: June 24-28
Class Times: 8:00 am - 6:00 pm
Registration Fee: $1500.00 per person
SELECT WHICH CLASS 5-DAY CLASS YOU WOULD LIKE
TO REGISTER IN
Sugar Showpieces
Chocolate Sculpting and Showpieces
Meals included in the registration cost
Breakfast: Monday to Friday 7:00 am - 8:00 am
Lunch: Monday to Friday 12:00 pm - 1:00 pm
Dinner: Monday to Thursday 6:15 pm - 7:15 pm
Parking will be provided and details will be sent closer to the date of the class
Course Description Option 1:
Sugar Showpieces - Ikebana Style - Stephane Klein
In this class, you'll master the techniques of sugar work, learning how to create harmonious pieces aligned with your chosen theme. You'll become a true artist in sugar, blending imagination, proportion, balance, and methodology to craft stunning and imaginative creations.
- Production of airbrush painting
- Setting of a pulled sugar 'ikebana' style floral arrangement in sugar
- Setting of a subject made of brown sugar
- Learning techniques for preserving an artistic work
Meet Your Instructor:
Stephane Klein has been innovating in sugar art for decades. He has pioneered numerous techniques and skills that are used globally by pastry chefs, world competition competitors, trainers and educators. Even after decades of teaching, he continues to innovate, and teach new creative methods of using sugar in a variety of applications.
Course Description Option 2:
Chocolate Sculpting and Showpieces - Christophe Morel
In this class, you will learn how to build a chocolate showpiece that is structurally sound, various techniques in chocolate sculpting will be presented, as well as spraying colored cocoa butter and techniques on how to shine your chocolate showpiece.
Meet Your Instructor:
Christophe Morel, Chocolatier, comes from France with 35 years of expertise. He is an international chocolate artisan owning a shop in old Quebec City where he has developed a diverse line of product made entirely of natural maple sugar. He has many prestigious prizes such as the Canadian National Chocolate Awards winner, 2003; the Paris World Chocolate Masters in 2005; and also a finalist for the prestigious title of Meilleur Ouvrier de France (MOF).
Further details will be emailed out in early June.