Training course
Artistic Sugar
by Christophe Rhedon MOF
Level:
Intermediate
Price per person £800 excl. VAT
Techniques
& skills

• New techniques for pulling, blowing and building a piece fit for a competition

Meet
The chef
CHRISTOPHE RHEDON MOF
 

Christophe Rhedon was born and grew up in Bourges, but went to catering college in Joinville le Pont, where he obtained his diploma in only 4 years instead of the usual 5! For 10 years he was a keen competitor, bringing home many 1st prizes, including the Sucre d’Art prize from the European Pastry Championships in Lyon 2003, but his most prestigious achievement was his being awarded the MOF (Best Craftsman in France) in 2007 – the youngest ever pastry chef to gain such distinction aged just 31.

Trained by some of the greatest names in pastry it is no surprise that the LENOTRE School snapped him up for their teaching staff, and he spent 7 happy years there teaching the art of chocolate, cake decoration, confectionary and of course, pastry, giving classes both in the school and across the globe. 

Christophe then moved to MARC Bakery and Pastry as their consultant and executive chef, travelling extensively for them throughout the world. His most recent project was the opening of a pastry shop, ‘Notre Pâtisserie’ at 7 rue Amélie at the heart of the 7th arrondissement of Paris between the Eiffel Tower and the Esplanade des Invalides. Naturally, it was a great success and a new experience but insufficient to keep Christophe in one place for long. The world and its multiple inspirations are calling and there are people everywhere who want to learn from him and that includes London and here at TheTasteLab

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, 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 within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).

No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

You may also like:
Molecular Gastronomy
by Guillermo Corral
Sosa
10th March 2020
OR
11th March 2020
Beginner
More Details
Textures & Consistency
by Jean-Thomas Schneider MOF
Louis Francois
21st April 2020
OR
22nd April 2020
Beginner
More Details
Ice Cream Essentials
by Luke Frost
Valrhona
18th May 2020
19th May 2020
20th May 2020
Beginner
More Details