Emmanuel Ryon MOF “Une Glace à Paris” will share with you the secrets of a good ice cream and sorbet.
You will learn:
• The basic fundamentals
• How to build an ice cream and sorbet entremets with a twist
Chef Emmanuel found his calling early, since he earned his pastry chef's diploma at a young age and went on to a series of enriching internships: with Gabriel Paillasson, whose patisserie not only taught him about the profession but gave him a taste for competitions; at the famous Belgian patisserie Wittamer that helped him perfect my skills as a chocolate-maker, and at the pastry shop Riederer in Aix-en-Provence, which showed him a different vision of patisserie: cakes as jewels, eccentricity, aesthetics first.
His taste for competitions led him to discover that he was capable of turning dreams and ideas into reality; Chef Ryon participated in over 25 competitions winning most of them.
In 1999, he won the Pastry World Championship and in 2000, the title of Meilleur Ouvrier de France Glacier.
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.
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.
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)