Emmanuele Forcone
Master Class
“Champion du monde de la pâtisserie”
Ask for your registration packet
Introduction
Emmanuele Forcone is currently among the youngest masters of the Italian Pastry Masters Academy, only 35 years old, he has been 4 times Italian Pastry Champion, World Pastry Champion (on the occasion of the XV “Pastry World Cup” – Lyon, France) and currently working as an international consultant and trainer.
Emmanuele, of Abruzzo origin, for many years has demonstrated his creativity in the Pannamore pastry shop in Vasto, where with flair and professionalism he has been serving up his delicious creations, including chocolate and modern pastry, of which he has become a master.
His inclination for perfection has led him, from a very young age, to attend courses at the most renowned schools, to participate in Italian and foreign exhibitions and to dedicate his free time to studying, experimenting and research.
A few of Emmanuele’s creations
Master Class objectives
- RLearn different techniques to design and manipulate chocolate.
- RCreating artistic chocolate Boutique pieces for Easter centered around children's themes.
- RLearn how to make a gelatin mold to create new chocolate shapes.
- RYou will learn how to showcase your chocolate creations as well as sales pointers for your store.
- RBreakdown of profit margins and production costs for optimal profitability.
- RA workbook containing all the creations discussed will be at your disposal.
Sign up for Emmanuele’s Master Class now
March 21st thru 23rd, 2022
“Champion du monde de la pâtisserie”
Session duration:
24 hours of training divided over 3 days.
Meals included:
Breakfast and lunch are included and will be served at the château.
Prices:
The price for this session is €1,500 including VAT.
Financed contribution:
As an accredited Qualiopi company, you can benefit from financial support. Ask for more information!
Take advantage of a 100% financed training course!
Our dedicated consultants are available to assist your preparation of your funding application.
