Intensive Sushi Course

Practical Training in Restaurant Pastry

Intensive hands-on training focused on creating technically elegant and replicable desserts in an everyday service context.

Contents

1. Fundamentals of Restaurant Pastry
Organization of a dessert kitchen in a service setting.
Solid and replicable basic techniques.
Reading and adapting recipes for daily production.

2. Pre-planning and Mise-en-place
Production planning for restaurant service.
Time management, volume control, and conservation.

3. Essential Techniques
Creams, mousses, ganaches and structural bases.
Cold and warm textures.
Stability, preservation, and consistency of results.

4. Restaurant Dessert Construction
Structure of a balanced dessert.
Harmony of flavors and contrasts of texture.
Assembly, plating and elegant presentation.

5. Costs, Efficiency and Replicability
Creating desserts with controlled costs.
Streamlining ingredients and processes.
Standardization without losing identity.

6. Creative Identity of the Group
Developing desserts that are consistent with the restaurant's concept.
Visual and gustatory signature.
Fine-tuning for consistency between serves and teams.