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Instructor: Stephane Treand.
Chocolate consumed the PreGel Training Center as Chef Treand demonstrated his immense talent and new techniques for making chocolate stone effects using equal parts sugar and chocolate. Chef Treand also demonstrated the different textures and looks that can be achieve with this effect such as carving logos, creating zebra stripes and more.
As always his airbrushing techniques left the class attendees breathless. Lions, faces and flower were brought to life with a point of an airbrush and stencils were created out of guitar sheets. Attendees were also treated to a demonstration on the proper techniques for making modeling chocolate and molding animals.
Attendees of the class came from all over the East Coast including a long stretch starting in Florida all the way up to Massachusetts, and the class even included a chef from Alberta, Canada. The chef attendees represented many different businesses in the industry including the Ritz Carlton, several chocolate businesses, educational institutes and resorts such as the Ballantyne Resort in North Carolina and Mohegan Sun Resort & Casino in Connecticut.
Additional takeaways from the class included learning how to create unique molds and how to make medal effects on chocolate showpieces. Overall attendees were treated to both a technical and informative class that resulted in an amazing presentation of beautiful chocolate showpieces and delicate and artistic bonbons.
Attendees of this seminar earned 24.0 American Culinary Federation (ACF) continuing education hours (CEHs) towards ACF initial and renewal certification.
TESTIMONIALS
"Chef Treand's airbrushing was an eye opener. [I] also learned how to cleanly finish the pieces. Great facility and great experience."
- Bishwa Pati, Alberta, Canada
"Chef Treand's ability to coach you through the process of airbrushing techniques is amazing & effortless. Easy steps are demonstrated to bring confections to life through airbrushing."
- Geoff Blount, Central Piedmont Community College, Charlotte, NC
"Having the opportunity to spend three days working with chocolate was wonderful. I was introduced to several new techniques. The staff was very accommodating and friendly. I loved watching Chef Treand work."
- Caitlin Kiehl, Ritz Carlton, Tysons Corner, VA
"The three day event was excellent each day... Chef Treand gave great tips on elements of technique. 1st class all around."
- Lynn Mansel, Mohegan Sun Resort & Casino, Uncasville, CT
"Stephane Treand explained how to make custom molds and airbrush showpieces with patience and detail. His creative spirit spreads throughout the classroom."
- Joshua Needleman, Chocolate Springs, Lenox, MA
