Trip to Hans Ovando school Bee Chef 2019

Hans Ovando


Date: 15 - 19 of July 2019

Time: 08.00-15.30

Place: Barcelona, Spain

Language: english/russian

Group: 10 participants

Price: 1 950 EUR


Course program

learn in a team of professionals


PASTRY VITRINE (2 DAYS)

 

      1. Viennoiseries

Croissant dough:

  • Plaincroissant
  • Bicolour croissant
  • Gianduja croissant
  • Walnut croissant
  • Snekenroll

Brioche:

  • French brioche
  • Pistachio and griottines brioche
  • Tomato, basil and mozzarella brioche
  • Almond and orange kouglof

     

     

      2. Puff pastry and pâte à choux

Millefeuille:

  • Millefeuille with vanilla cream
  • Hazelnut and gianduja millefeuille

Eclairs and choux:

  • Chocolate and orange jam éclair
  • Choux with cream, raspberry and tonka bean whipped ganache

 

  

3. Confiterie/Packing products

Pàte de fruit:

  • Litchie and strawberry
  • Apricot and raspberry

Marshmallows:

  • Coconut and vanilla
  • Chocolate and mint

Cookies:

  • Rubik cookies
  • Vanilla diamond and green tea

 Rocks:

  • Macadam, pistachio and lemon white rock
  • Sunflower seeds, papaya and blonde chocolate

 Dragees:

  • Brownie, banana and pecan nut dragee
  • Almond, yoghurt and raspberry dragee

Filled chocolate bars:

  • Milk chocolate, Jamaica pepper and exotic fruits
  • Filled dark chocolate bar with almond praline and orange

Traditional confiterie:

  • Nougat
  • Mou caramels with vanilla and walnut
MODERN PASTRY AND NEWS TECHNIQUES (3 DAYS)

 

      1. Cakes

Low fat and sugar-free cake:

  • Snow white: Yoghurt, raspberry cream, and gelée and crumble

Lactose and gluten free:

  • Hazelnut mousse water base, praliné crunchy and orange cream

Creative pastry by Hans Ovando:

  • Burger and fries
  • 6 pax egg cup: Coconut mousse, banana, mango and passion fruit gelée, and coconut crumble
 

     2. Tartlets

  • Arabic tartlet: Hummus with meat with fattoush salad
  • Pistachio and sweet berries tartlet
  • Caramel, hazelnut and vanilla tartlet
  • Tiramisu 2.0


3. Daily cakes
  • Savarin with vanilla and rum, mint, pineapple, and milk chocolate
  • Massini: Dark truffle and chantilly cream

 

4. Travel cakes

  • Red velvet beetroot and berries cake
  • Banana and chocolate crumble cake
 
The program can be changed.

Summer, Barcelona, new pastry school on a world pastry map, best teacher, new knowledge and emotions. All this can happen with you in July 2019.


Hans Ovando is the most generous teacher in the pastry world. Watching him giving the material, teaching others to consider things – it is safe to call him a coach and mentor rather than a teacher.

Once in one of his interviews, Hans said: “Only by teaching others I can grow and overcome myself becoming better and better. And I like watching my students grow and change”.  

In our school Hans has already given a lot of master classes, each time causing huge excitement among professionals and amateurs – those who wants to learn from the chef.  

This time the meeting place with Hans Ovando is his new pastry school in Barcelona Bee Chef Pastry School at address Carrer d'En Domènech 27.

This time we’re combining studying with summer holidays at Barcelona's beaches after the classes. But true pastry lovers can postpone beach, but never a tour to pastry shops and boutiques. So nobody will get bored at free time.

We are expecting unforgettable emotions, a lot of knowledge, practice and a charge of passionate pastry energy that the chef is always glad to share. If you feel it resonates with you – welcome to our group.

 

The price includes:  

  • 5-day studying at Hans Ovando's school;  
  • Breakfasts in a hotel and lunches at the school;  
  • Transfer from/to the airport; 
  • Staying in a twin room; 
  • The tour arranging, interpreter service, Russian work-book.    


The price doesn't include:  

  • Plane tickets; 
  • Meal out of studying days; 
  • Visa fee  

To register for the tour, send an application to hello@kica-world.com.

Love, КIСА 

 

 

 

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