What THETASTELAB is about WORKSHOPS
25 min from Central London TheTasteLab by Classic Fine Foods opened back in 2016 as a place for chefs to meet, share their experiences and learn in a relaxed, yet highly professional environment. We offer a programme of Pastry and Cuisine classes and a variety of events including training courses, workshops and demonstrations. These are run either by our resident pastry chef, Denis DramĂŠ MCA or by some of the worldâ€™s greatest chefs, who are willing to come and share their knowledge and experiences. These chefs are often eager to return to give further classes in view of the facilities at their disposal. We are proud of the opportunity we give chefs to hone their skills, learn new techniques and stimulate their creativity. Come and join us for a voyage of discovery and find out more about how TheTasteLab is just getting better and better!
MEET THETASTELAB TEAM DENIS DRAMÉ MCA Pastry Chef for TheTasteLab London by Classic Fine Foods Denis joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2-star Michelin restaurant Le Manoir aux Quat’Saisons and after a spell at Dainesfield House, Denis took on the role of Head Pastry Chef at Pennyhill Park. In addition to his day-to-day commitments, Denis regularly judges pastry competitions and he was awarded the Master of Culinary Arts. He is also the coach of Team United Kingdom for the Coupe du Monde de la Pâtisserie 2019.
SARJU RANAVAYA Assistant Pastry Chef for TheTasteLab London by Classic Fine Foods After graduating from the renowned culinary school Le Cordon Bleu, Sarju began his career with the Dorchester Collection in CUT at 45 Park Lane. Then continuing to work in iconic 5 Star luxury hotels in London, spending some years at The Berkeley then moving to The Langham and most recently at Rocco Forte’s Brown’s Hotel before joining the team at TheTasteLab. He is also the chocolate candidate of Team United Kingdom for the Coupe du Monde de la Pâtisserie 2019. 5
Our Gold Whisk Club is growing! Gold Whisk membership gives you priority access to our calendar of events, thereby giving you every possibility of securing your place for our most popular events. To learn more about this go to page 16 and donâ€™t hesitate to contact us to find out how many gold points you have already earned.
THETASTELAB AT LE CORDON BLEU Le Cordon Bleu London has been the leading culinary arts, wine and management school in Great Britain since 1931. Considered as the guardian of French culinary techniques, they offer comprehensive training for chefs and managers in the food and hospitality industries. We are proud to partner with Le Cordon Bleu School and are organising 4 demonstrations on their premises featuring products from: Sosa in April, Montebianco in July, Capfruit in September and Marguerite in November. For more information, check out our 2019 calendar pages 12-13.
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THETASTELAB NOW IN SINGAPORE! TheTasteLab by Classic Fine Foods Singapore opened in April 2018 under the watchful eye of their Pastry Chef, José Luis Del Amo. José is a highly trained pastry chef with an in-depth knowledge of international pastry that includes all the classics, modern pastry and the very latest cutting edge trends. He believes in modernising classic recipes to make them lighter, using less sugar and fat whilst still maintaining all the flavours and textures. After starting his career in Barcelona at Patisserie Comas and the OMM Hotel, he moved to London and worked for Zuma, Roka, Belle Epoque Patisserie and Orée Boulangerie before joining the pastry team at The Langham Hotel.
OUR PASTRY EVENTS Our events have been designed to provide invaluable help to Pastry Chefs and cover a wide range of topics including:
DIFFERENT EVENTS COVERING EVERY NEED DEMONSTRATION 2-hour hands-off demonstrations on a main topic with concrete applications run by a Guest Chef with a tasting at the end.
Held over either a half or a full day, these hands-on classes will teach you more about techniques and applications and you will have the opportunity to make recipes under the guidance of a Chef.
CHOCOLATE & CONFECTIONERY
PETIT FOURS & MACARONS
Lasting from 2 to 4 days these are hands-on classes where you will make recipes under the guidance of a Chef, share his techniques and learn new applications. You will have the opportunity to create a wide range of recipes during the course.
OUR EVENTS RANGE FROM BEGINNER TO ADVANCED BEGINNER: For professionals to develop their theoretical knowledge and practical skills.
ENTREMETS & PETITS GATEAUX
ICE CREAMS & SORBETS
INTERMEDIATE: For professionals with knowledge of the main techniques used in pastry wishing to spend more time on practical application than theory. ADVANCED: For professionals with knowledge of most pastry techniques. A highly specialised course designed for participants with a high skill level.
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OUR CUISINE EVENTS Discover our Cuisine events at TheTasteLab. You will have the opportunity to find out more about our products and to discover new recipes.
DIFFERENT EVENTS COVERING EVERY NEED WORKSHOP Held over either a half or a full day, these are hands-on classes where you will learn new techniques and create dishes under the guidance of a Chef.
OPEN DAY This is a fantastic opportunity to learn more about Classic Fine Foods during this walkthrough event. Come and discover a specific range of products, meet our friendly team and experience TheTasteLab kitchen and our facilities. It is also the perfect occasion to taste and enjoy innovative recipes.
CULINARY JOURNEY Come and live a complete culinary experience at TheTasteLab by Classic Fine Foods. In just a few hours you will get the opportunity to attend an exclusive live cooking demonstration by a guest chef as well as a private lunch or dinner with amazing recipes using some of our best products.
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BOOK YOUR COURSES ONLINE
MARCH TRAINING COURSE
5th - 6th OR 7th - 8th FEBRUARY Introduction to Chocolate by TheTasteLab team 18th - 19th OR 20th - 21st FEBRUARY Pastry Creation by Amaury Guichon
CULINARY JOURNEY 27th FEBRUARY Meat Appreciation by Ioannis Grammenos & Richard Sanders
4th - 6th MARCH PCB Creation, Easter Perfection by Claire Heitzler
TRAINING COURSE 11th - 12th MARCH Moulin Paul Dupuis, Tarts & Viennoiseries by Joel Defives MOF TRAINING COURSE
18th - 19th OR 20th - 21st MARCH Introduction to Choux Pastry by TheTasteLab team 26th OR 27th OR 28th MARCH Valrhona, Praline Essentials by Luke Frost
Other Events on location
SEPTEMBER TRAINING COURSE
1st - 3rd JULY Montebianco, Gelato by Roberto Geraci
2nd - 5th SEPTEMBER PCB Creation, B Concept by Jordi Bordas
4th JULY at Le Cordon Bleu Montebianco, Gelato by Roberto Geraci
TRAINING COURSE 16th - 18th SEPTEMBER Chocolate Sculptor Competition Showpiece by Martin Chiffers
16th - 17th JULY Valrhona, Plated Desserts by Sarah Tibbetts
19th SEPTEMBER Turners Game, Venison Haunch by Richard Sanders
CULINARY JOURNEY 24th JULY Beef Appreciation by Vincent Menager & Richard Sanders
23rd - 24th SEPTEMBER Capfruit, Pastry Creation by François Galtier
29th - 30th JULY OR 31st JULY - 1st AUGUST Afternoon Tea by TheTasteLab team
25th SEPTEMBER at Le Cordon Bleu Capfruit, Pastry Creation by François Galtier
8th - 10th JULY Pastry Creation by Karim Bourgi
10th OR 11th OR 12th SEPTEMBER Sosa, Restaurant Desserts by Stéphanie Vastel
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2nd OR 3rd APRIL Sosa, Restaurant Desserts by Stéphanie Vastel
JUNE OPEN DAY
1st MAY Italian Showcase with Mirko Fassari
4th APRIL at Le Cordon Bleu Sosa, Restaurant Desserts by Stéphanie Vastel
7th - 8th OR 9th - 10th MAY Introduction to Viennoiseries by TheTasteLab team
WORKSHOP 9th OR 10th OR 11th APRIL Louis Francois, Entremets & Petits Gateaux by Jean-Thomas Schneider
13th - 15th MAY Pastry Creation by Antonio Bachour
23rd - 25th APRIL Artistic Sugar by Christophe Rhedon MOF 30th APRIL Juan Pedro Domecq, Spanish Showcase with Nacho Manzano
16th - 17th MAY Viennoiseries by Antonio Bachour
7 - 9 OCTOBER Valrhona, One Spoon by Philippe Givre th
15th OR 16th OR 17th OCTOBER Louis Francois, Gateaux de Voyage by Jean-Thomas Schneider
NOVEMBER TRAINING COURSE
29th OCTOBER Soulard, The Art of Foie Gras by Michaël Petit
TRAINING COURSE 25th - 27th JUNE Moulin Paul Dupuis, French Bakery by Joel Defives MOF The Mill, Normandy
20th - 22nd MAY Afternoon Tea, Fika and Patisserie by Luke Frost
28th - 30th MAY Eclairs by Joakim Prat
10th - 12th JUNE Capfruit, Pastry Creation by Angelo Musa MOF
24th MAY - TheTasteLab celebrates 3 years!
TRAINING COURSE 3rd - 4th & tasting on 5th JUNE Eurovanille & Corsiglia, Afternoon Tea by Emmanuel Ryon MOF
Thank You to OUR PARTNERS montebiancogelato.com
5 6 NOVEMBER Marguerite, Christmas Cakes by Maxime Adrian th OR
7th NOVEMBER at Le Cordon Bleu Marguerite, Christmas Cakes by Maxime Adrian 12th OR 13th OR 14th NOVEMBER Valrhona, Plated Desserts Essentials by Luke Frost
TRAINING COURSE 26th - 27th OR 28th - 29th NOVEMBER Christmas Amenities by TheTasteLab team
FROM GUEST CHEFS
“TheTasteLab is a very professional school. All the best teachers in the world give Masterclasses there. The ingredients are the best and the staff are very professional and friendly. I advise everyone to take classes there - it’s the best way to improve your pastry skills.” Emmanuele Forcone, International Consultant and Winner of the Pastry World Cup 2015
“I loved teaching at TheTasteLab. They have a well equipped kitchen, with a fun and knowledgeable pastry team. And located close to the centre of London.” Frank Haasnoot, International Consultant
“TheTasteLab is an excellent institute where chefs from all over the world meet to share skills and know how. I’ve enjoyed teaching and sharing my style of Pastry in TheTasteLab and I am so excited to be returning to this fantastic institute in 2019.”
Karim Bourgi, International Consultant
“I have attended many courses at TheTasteLab and I can honestly say they have been some of the best learning experiences I have ever had. The level of expertise I achieved and the knowledge gained from these courses not only improved my skill level but helped boost my career. Not only that but it’s a fantastic opportunity to network and connect with other chefs attending the courses and the chance and the privilege to meet some of my idols.” Zane O’Donnell, Gold Whisk Member
Pictures from our following courses: Entremets & Petits Gateaux by Johan Martin – December 2016, Pastry New Textures & Applications by Jean-Thomas Schneider – July 2017, Pastry Creation by Guillaume Mabilleau - August 2017, The Art of Cooking Foie Gras by Michaël Petit – September 2017, Easter Chocolate Figurines by Emmanuele Forcone – February 2018, Decorative and Signature Pastry by Frank Haasnoot – July 2018
“I attended 2 training courses in July. TheTasteLab has world-class facilities, top quality ingredients and the industry’s leading chefs. I was well looked after by chef Denis and chef Sarju. TheTasteLab is a place for all pastry chefs to learn and share knowledge… highly recommended.”
Yuan Gao, Junior Sous Chef at Royal Automobile Club
“I’ve attended a few courses at TheTasteLab; this has given me the tools to improve professionally in my field. I constantly suggest to my colleagues that they invest in these courses. TheTasteLab is definitely the most professional and efficient culinary and pastry school in London. Another advantage is the chance to meet Pastry Chefs and Chefs that have masterminded very difficult techniques … having the opportunity to see them in action is a rare privilege.” Stefano de Costanza, Head Pastry Chef at Locanda Locatelli
Become a Gold Whisk member and get access to exclusive benefits
HOW TO BECOME A GOLD WHISK MEMBER
The more you come to TheTasteLab, the more gold points you earn! For any day spent in TheTasteLab you add •200 GOLD POINTS• to your account*.
Number of points required to access the membership
You automatically become a Gold Whisk member and join the Gold Whisk Club once you have earned •1,800 GOLD POINTS• if you book as an individual and •2,400 GOLD POINTS• if you book as an establishment.
Being part of the Gold Whisk Club will be reassessed annually on the anniversary of your membership. If you have earned less than •1,000 GOLD POINTS• during the year, we reserve the right to remove you from the Gold Whisk members list.
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GOLD WHISK EXCLUSIVE BENEFITS
Once you become a Gold whisk member, you have various benefits:
EXCLUSIVE EVENTS As a Gold Whisk member, your name will automatically be put on the VIP list for TheTasteLab events such as our calendar launch and our birthday event.
PRIORITY BOOKINGS PRIORITY BOOKING
You will have the privilege of being the first to book TheTasteLab training courses, workshops and demonstrations. You will have access to our calendar of events before anyone else so you will have a better chance of being able to attend our most popular events.
WELCOME PACKAGE When you become a Gold Whisk member, you will receive a welcome package with fantastic, exclusive goodies as well as recipes and product samples.
As a valued member, we reward your loyalty and you will have access to our gold offer throughout 2019. Don’t forget to give your membership number when you sign up for an event!
If you book as an individual Earn 1,200 gold points by booking any 2019 event and get 30% off your next training course or attend a 1-day hands-on workshop for free. If you book as an establishment Earn 2,000 gold points by booking 2019 events and get 40% off your next training course or get two places on a 1-day hands-on workshop for free.
GOLD BOOK You will receive TheTasteLab Gold Book, a recipe book with amazing recipes from the best chefs invited to share their knowledge at TheTasteLab throughout the year.
Gold points are only applicable to charged Pastry workshops and training courses. For example, you earn 200 gold points when you attend a 1-day pastry hands-on workshop and 600 gold points when you attend a 3-day pastry hands-on training course.
BOOKING CONFIRMATION & PAYMENT
Please register for the event of your choice by providing all the requested information on the enquiry form to be found on our website
Should you wish to cancel your participation, please send us an email at
Our team will then contact you to confirm we have received all the necessary details and will then send you an invoice. Payment must be made either by bank transfer or by debit/credit card over the phone. If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be confirmed once we have received full payment. Under no circumstances will participants be able to attend an event that has not been paid for in full.
If we have not received full payment of the invoice within 6 weeks of the event date, TheTasteLab reserves the right to cancel the registration without notice, meaning that the deposit will be lost. We would also like to draw your attention to the fact that all places are on a first come, first served basis. The maximum number of participants per establishment and per event is 2.
(made by the Participant)
If you cancel in writing at least 6 weeks before the event we will refund 100% of the price. No refunds will be given for cancellations within the 6 weeks preceding the event.
CANCELLATIONS / CHANGES (made by TheTasteLab)
TheTasteLab reserves the right to change or cancel a â€˜confirmedâ€™ event without notice. While we endeavour to run all events as scheduled, unforeseen circumstances or insufficient participant numbers may lead to an event being cancelled or changed. If an event is cancelled by TheTasteLab, participants will be issued a full refund. TheTasteLab reserves the right to amend these terms and conditions at any time.
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www.the-taste-lab.co.uk Westway Estate, 18-20 Brunel Road, Park Royal, London W3 7XR T. 020 7627 9666 E. firstname.lastname@example.org