How to make beautiful Entremets | Alexandre Bourdeaux

Alexandre has a wealth of technical knowledge on how to create the perfect entremet. In this 3 day, hands-on course, Alexandre's easy to follow instruction and eye for perfection, enabled the students to create flawless entremets. Alexandre focused on the new trends and techniques of entremets while incorporating his individual vision and unique style www.savourschool.com.au Savour Chocolate & Patisserie School was proud to have hosted Guest Chef - Alexandre Bourdeaux from Belgium, teaching two classes exclusively at Savour School in June 2013. -------------------------------------------------------------------------------------- About: Alexandre Bourdeaux has extensive experience and his technical knowledge sets a benchmark for patissiers around the world. After graduating from the famous CERIA-IPIAT pastry school in Brussels, Alexandre worked at patisseries across Belgium including Patisserie Van Dender as well as the Michelin starred, Taverna Dell Colleoni in Italy. Alexandre also worked as Executive Pastry Chef for Four Seasons Hotels in cities across the world including Chicago, Tokyo, Cairo, London, New York, California and Milan. Today Alexandre is the head technical advisor for Callebaut the world's leading chocolate manufacturer. Alexandre is head of the World Chocolate Masters Committee and is instrumental in determining the criteria and organization of this international event.