Pastry Chef and Best Spanish Chef 2016
- 2h 48min HD video
- 7 recipes
- 35 lessons
- Recipe Book
- Course Certificate
- Audio: Spanish
- CC: English, Spanish, Italian, French, German, Chinese, Portuguese, Russian
In the world of desserts there are numerous desserts with fruits where they are masked by the rest of the ingredients. In this course, the main character is fresh fruit, treated with innovative techniques as well as ancestral ones, offered as the icing on the cake of the menu or served as the last one in the tasting menu.
On this online course you will learn how to treat each fruit to make the best out of each one, along with a well-known dessert cook in the gastronomy sector such as Joanna Artieda. You will make your dessert with fruit; it will not only stand out in your menu but it will also surprise your guests or customers.
These are desserts that can be prepared successfully both at home or in a restaurant. Quality and seasonal fruit has never had such an important place in our menu.
In this online course, you will learn to select, preserve, treat the seasonal fruits and apply the best innovative techniques, where the star in your desserts is natural fruit.
Fruit desserts with an authentic natural fruit flavor, re-interpretation of classic desserts with incredible techniques, prepared step by step, in a very simple way, with tricks, changing options and finishing tips to prepare at home or in your own restaurant.
Desserts with natural fruit are a real and simple option for your restaurant.
Desserts such as Belle Hélène Pear , macedonia (salad fruit) or a Fraisier reinvented by Joanna Artieda, reducing sugar levels and giving prominence to fruits.
Who is it for?
For professionals and amateurs who desire to venture into the world of fruits, to get the best out of their desserts, but who also want to learn the basis, techniques and decorations of a variety of desserts based on fruits, yet reinvented.
What you'll need
- Cook robot
- Silicone molds
- Pastry bag
- Parchment paper
- Oven Grater (decoration)
She was born in Pamplona, in 1989 and was raised in a family bakery. After graduating from the School of Arts, she decided to study gastronomic restoration (cook and pastry). As a student, in the year 2005, she was awarded the prize as the best national pastry work in Spain. From then onwards, destiny and a clear vision and ideas, led her to work in some of the best restaurants in the world, in restaurants with Michelin stars, within and out of Spain. A versatile chef who is aware that her curiosity, sacrifice and self-demand -always present in her personal and professional evolution- have helped her get an extraordinary mastery over cooking and pastry techniques. Thanks to this technique control, she has been able to develop and create a style in pastry with lots of personality. In the year 2016, she was proclaimed the Best Spanish Chef (first woman to be so highly awarded) and joined the creative team of the chef Albert & Ferrán Adrià along with the Cirque du Soleil. At the beginning of the year 2017, she was designated as one of the 10 dessert cooks who marked trends in the world and some time later, she landed in Barcelona to form part of the teaching team of Hofmann. Throughout her career, she has been awarded more than twelve prizes. During such a year, she created her brand of turron, Sô kô lá; a new concept for Christmas with unique and exclusive collections every year. In the year 2017, she was incorporated as the image and ambassador for the cook company Vivid Cuisine, and she started to give master classes in different international schools. By the end of the year 2019, she published her first book, Sweet 12 (first digital book in the world, dedicated to seasonal products). An authentic creative tool that, according to chef Jordi Roca, will revolutionize the cornerstone of the creation of sweet cuisine. Today, along with offering master classes, she leads prestigious counseling and sweet gastronomic education with Michelin stars, in an exclusive way. This 2020, she incorporates as creative of the INDPT group in the Arab Emirates.Show more
Joanna explains the world of desserts with modern and healthy fruit, zero sugars, gluten-free, with tricks and local fruit. Thanks a thousand, very interesting.Read More
Joanna explains the world of desserts with modern and healthy fruit, zero sugars, gluten-free, with tricks and local fruit. Thanks a thousand, very interesting.Read Less
very good course, helps to open the mind in relation to the world of fruits in pastry and its uses. 100% recommendable
very good course, helps to open the mind in relation to the world of fruits in pastry and its uses. 100% recommendableRead Less
Great courseRead Less
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