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3-Day Hands-On Seminar – SOLD OUT

Unfortunately, there is no place available. If you wish to add your contact details to our waiting list or would like us to inform you for future seminars please click HERE.

 

*This seminar will be held in Greek language only.*

For first time ever, a 3-day hands-on seminar is organised by pastry chef Spyros Pediaditakis and his team.

If you want to “work” 27 hours under the guidance of the award-winning pastry chef, learn new recipes, discover innovative techniques and create some of his signature creations yourself, you should not miss this unique opportunity.

From ice cream and chocolates to travel cakes and restaurant desserts this seminar will cover all you need to know.

Unfortunately, there is no place available. If you wish to add your contact details to our waiting list or would like us to inform you for future seminars please click HERE. Just to remind you that this seminar will be held in Greek language.

 

 

For first time ever, a 3-day hands-on seminar is organised by pastry chef Spyros Pediaditakis and his team.

If you want to “work” 27 hours under the guidance of the award-winning pastry chef, learn new recipes, discover innovative techniques and create some of his signature creations yourself, you should not miss this unique opportunity.

From ice cream and chocolates to travel cakes and restaurant desserts this seminar will cover all you need to know.

Seminar: 3-day hands-on seminar

Date: 2-3-4 March 2022, 9:00am – 6:00pm

Number of places: 6

Venue: Andritsenis 1, Pireas 185 41 (map(Ledra LTD)

Requirement for attending: Covid-19 vaccine certificate or certificate of recovery

Cost: 790€*

Daily Program

2nd March:

  • Theory
    1. Chocolate – Basic principles and production stages
    2. Emulsification
    3. Gelatinization and thickeners
  • Practice
    1. Pralines with nuts
    2. Puff pastry
    3. Pate sucre
    4. Sable breton
    5. Almond Cream
    6. Spray chocolate forms
    7. Gel
    8. Chocolate ganache

3rd March

  • Theory
    1. Ice cream
    2. Sorbet
  • Practice
    1. Vanilla ice cream and apple sorbet making
    2. Chocolate bonbons (2 different bases)
    3. Cream Montee
    4. Whipped Anglaise
    5. Herbs oils
    6. Meringues
    7. Caramel and chocolate decoration

4th March

  • Practice – Final Montage for every creation
    1. Restaurant desserts
      • Crunchy Apple (Signature)
      • Vanilla
    2.  Travel Cakes
      • Peanut
      • Apple pie
    3. Confectionery desserts
      • Saint Honore
      • Lemon Tart
    4. Chocolates
      • Blue Mountain Coffee
      • Vanilla, hazelnut, salt

*The cost includes VAT, all materials and equipment for creations, all files of theory and recipes in electronic format, light lunch and hot drink.

Cancellation policy:

For cancellations until February 6, 2022, the entire amount (790 €) will be refundable/returned to the bank account of the position holder. For cancellations from February 7 until February 18, 2022, half of the amount (395 €) will be returned to the bank account of the holder of the position. For cancellations from 19 February 2022 onwards, the amount is bound in full by the organizer and there is no refund.

* In case you wish to issue an invoice, please send us an email with your details at info@spyrospediaditakis.com