{"id":26432,"date":"2025-04-07T12:08:46","date_gmt":"2025-04-07T10:08:46","guid":{"rendered":"https:\/\/hellin.eu\/?p=26432"},"modified":"2025-04-24T16:40:34","modified_gmt":"2025-04-24T14:40:34","slug":"valrhona-desserts-demo-data-ir-vieta-patvirtinta","status":"publish","type":"post","link":"https:\/\/hellin.eu\/lt\/valrhona-desserts-demo-data-ir-vieta-patvirtinta\/","title":{"rendered":"Valrhona Desserts Demo: data ir vieta patvirtinta!"},"content":{"rendered":"\n

Jau anks\u010diau pasidalinome jaudinan\u010dia naujiena \u2013 \u0161\u012f pavasar\u012f konditerijos ir \u0161okolado profesionalai Baltijos \u0161alyse tur\u0117s unikali\u0105 galimyb\u0119 dalyvauti i\u0161skirtin\u0117je Valrhona demonstracijoje, kuri\u0105 ves Baptiste Sirand, konditerijos \u0161efas ir L’\u00c9cole Valrhona, Tain l’Hermitage, Pranc\u016bzija, instruktorius.<\/h3>\n\n\n\n
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\n Ar atsp\u0117site, kas jau visai netrukus atkeliauja \u012f Ryg\u0105?! <\/h4>\n

Pasiruo\u0161kite nepakartojamai desert\u0173 magijai! Bir\u017eelio pirm\u0105j\u0105 savait\u0119 Rygoje organizuojamas i\u0161skirtinis „Valrhona” desert\u0173 meistri\u0161kumo seminaras su …<\/p>\n

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\n kep\u0117jai-konditeriai<\/a>, Valrhona<\/a> <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

D\u017eiaugiam\u0117s gal\u0117dami prane\u0161ti, kad tiksli data ir vieta patvirtinta!<\/strong><\/h3>\n\n\n\n

\ud83d\udcc5 Demonstracija vyks dvi dienas:
Bir\u017eelio 4 diena yra jau pilnai u\u017esakyta!
Bir\u017eelio 5 diena yra jau pilnai u\u017esakyta!

\ud83d\udccd<\/strong> Vieta: Restor\u0101nu servisa skola, Valkas iela 1A, Ryga, Latvija<\/strong><\/p>\n\n\n\n

\u0160io ypatingo renginio metu Baptiste Sirand pasidalins \u012f\u017evalgomis ir technikomis, d\u0117l kuri\u0173 \u201eL’\u00c9cole Valrhona\u201c ir \u201eValrhona\u201c prek\u0117s \u017eenklas tapo vienu gerbiamiausi\u0173 profesionalaus \u0161okolado ir konditerijos gamini\u0173 visame pasaulyje. Dalyviai tur\u0117s galimyb\u0119 i\u0161 arti pamatyti auk\u0161to lygio desert\u0173 meistri\u0161kum\u0105, pasisemti \u012fkv\u0117pimo ir u\u017eduoti klausimus tiesiogiai Valrhona ekspertui.<\/p>\n\n\n\n

\u0160is renginys skirtas konditerijos \u0161efams, kep\u0117jams ir profesionalams, kurie dirba su puikiais desertais ir nori pakelti savo \u012fg\u016bd\u017eius \u012f kit\u0105 lyg\u012f.<\/p>\n\n\n\n

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BAPTISTE SIRAND<\/h3>\n\n\n\n

PASTRY CHEF INSTRUCTOR<\/strong><\/p>\n\n\n\n

Tain l\u2019Hermitage, France<\/em><\/p>\n\n\n\n

After getting his Cookery \u201cBEP\u201d diploma in 2010 and his Professional Baccalaureate in Cookery in 2012, Baptiste did a national qualification in Plated Desserts one year later. This was a perfect opportunity for him to cut his teeth with World Pastry Champion 2009 J\u00e9r\u00f4me Langillier. <\/p>\n\n\n\n

In 2013, Baptiste joined Anne-Sophie Pic\u2019s triply Michelin starred restaurant in Valence, where he worked for three years. In 2016, Baptiste took the next step in his career in Annecy with 2005 World Pastry Champion and 2007 Pastry-Making Meilleur Ouvrier de France Philippe Rigollot. There, Baptiste developed his skills in pastry stores, winning the Sensibilit\u00e9 Gourmande challenge in 2017. <\/p>\n\n\n\n

A year later, Baptiste joined Anne-Sophie Pic\u2019s doubly Michelin-starred restaurant at the Beau-Rivage Palace, a 5-star hotel in Lausanne, Switzerland. He worked there as a Pastry Chef until October 2019, when he joined the Valrhona School as a Pastry Chef Instructor.<\/p>\n<\/div>\n\n\n\n

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