PASTRY CHEF COURSE 2022
OPEN REGISTRATION!
BECOME A PASTRY CHEF
LEARNING FROM THE BEST CHEFS IN BARCELONA
2022 EDITION
25TH JULY – 21TH AUGUST
OPEN REGISTRATION
LIMITED PLACES AVAILABLE
OUR STUDENTS OPINIONS
JOSUÉ DAVID CRUZ MATARRITA
BLENDED PASTRY COURSE
BEST FINAL COURSE BUFFET
“From the first moment I took a masterclass with you, I was enchanted by the passion and love that you transmit for the trade. They form an excellent group of professionals with high-level classes.
The distance pastry course is a very complete course where you are taken from the base of pastry and week by week you raise the level and progress in culinary skills”.
DANIELA MARIANA ALI
BLENDED PASTRY COURSE
“RECOGNITION OF ACADEMIC EXCELLENCE”
“The school is very up to date. It gives the possibility of being able to study from anywhere in the world. The course is very didactic, very broad, in the sense that you see much and in detail everything that is pastry making. From the chefs… professionalism, dedication above all else. I’m super satisfied!”.
LANA SERRA
PROFESSIONAL PASTRY CHEF COURSE
“I think that I have learned and practiced good techniques from all points of pastry. I leave the course having learned many pastry skills.
Regarding the teachers, they are two professionals who earn the respect of their students, who value their work and are willing to teach”.
Mª DE LOS ÁNGELES PEÑA
BLENDED PASTRY COURSE
“It is an excellent course, very complete. Although the distance course is fantastic, I recommend the blended one.
Great quality of teachers, dedicated with great knowledge, patience and endorsed by a great journey in the pastry world.
If there is something that I value a lot, it is the vocation. They teach their profession with great love, giving it their all.
An exceptional school”.
ANA-KRISTINE TATISHVILI
BLENDED PASTRY COURSE
“The school is very welcoming and well organized, with all the necessary equipment for the development of the classes.
This course focuses on the most challenging parts of pastry making, making them understandable to me.
Hans is very energetic and Elena is very careful and attentive. They are both really motivated to give you the best experience you can ever have. They go out of their way to make you feel at home”.
WHAT YOU WILL FIND IN THIS COURSE?
INTENSIVE COURSE WITH ALL THE KNOWLEDGE TO BECOME A PASTRY CHEF
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COMPLEMENTARY THEORETICAL CLASSES
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100 ADDITIONAL HOURS OF ONLINE CONTENTS AFTER THE COURSE
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INTENSIVE FORMAT FROM MONDAY TO SATURDAY
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FINAL EXAM AND PRESENTATION BUFFET
INTENSIVE COURSE WITH ALL THE KNOWLEDGE TO BECOME A PASTRY CHEF
COMPLEMENTARY THEORETICAL CLASSES
100 ADDITIONAL HOURS OF ONLINE CONTENT AFTER THE COURSE
INTENSIVE FORMAT FROM MONDAY TO SATURDAY
Hans Ovando
Elena Adell
Betina Montagne
Joanna Artieda
Toni Rodríguez
Chefs of the course
Chef Hans Ovando
Director and co-founder of Be Chef Pastry School
MMACE 2008 (Best chocolatier in Spain)
WCM Paris 2013 (World Chocolate Master Spain
Chef Joanna Artieda
Best spanish chef 2016
Consulting
Specialist in plated dessert and confectionery
Chef Elena Adell
Co-founder of Be Chef Pastry School.
Pastry chef in Sant Croi and in Bubo (Relais Dessert)
Large experience in Michelín Star restaurant and Relais Châteaux
Betina Montagne:
Owner and founder of “Wonder Cookies”
Specialist in American pastry
Toni rodríguez
Owner of Toni Rodríguez Academy
Specialist in Vegan Pastry
Chefs of the course
Chef Hans Ovando
Director and co-founder of Be Chef Pastry School
MMACE 2008 (Best chocolatier in Spain)
WCM Paris 2013 (World Chocolate Master Spain)
Chef Elena Adell
Co-founder of Be Chef Pastry School.
Pastry chef in Bubo (Relais Dessert).
Pastry chef in Sant Croi.
Large experience in Michelín Star restaurant and Relais Châteaux.
Betina Montagne:
Owner and founder of “Wonder Cookies”
Specialist in American pastry
Chef Joanna Artieda
Best spanish chef 2016
Specialist in plated dessert and confectionery
Toni Rodríguez
Owner of Toni Rodríguez Academy
Specialist in Vegan pastry
WHAT YOU WILL FIND IN THIS COURSE?
Course where you will learn the basic, essential and most avant-garde techniques of pastry through traditional and modern recipes and preparations of international pastry.
Aimed at all those people who love sweet cuisine, both professional and amateur, who want to know the traditional bases of pastry and that will open the doors to a trade in constant development, evolution and innovation.
PRACTICAL INFORMATION
- Chef instructor for the course: Hans Ovando, Elena Adell and 3 guest chefs to be confirmed.
- Date: From July 25th to August, 21th, 2022
- 300 hours approx.
- Schedule:
- Monday and Tuesday : From 8:00 to 17:30h (15:30 to 17:30 theoretical classes)
- Wednesday to Friday from 08:00 to 15:00 (30min brunch)
- Saturday from 09:00 to 14:00.
- Maximum 10 students per class.
- Practical and theoretical course:
- 180 practical hours
- 20 hours of theory and other subjects
- 100 hours of online contents
DO YOU WANT TO RECEIVE THE FULL PROGRAM AND SPEAK DIRECTLY WITH OUR CHEF IN CHARGE OF THE COURSE?
CONTACT WITH US
Leave us your information and we will contact with you to give you all the information about the course and solve all your doubts.
You will receive by email the full program of the course, with contents and all the information.
