Parte a Grupului Nova Pan
Current Trends – Pastry and Restaurant Desserts for Events
Among the current trends in pastry shops and restaurants regarding the service or organization of festive events—and beyond—single-portion desserts and desserts served in glasses continue to remain highly popular.
An increasing number of desserts, including even reinterpreted classics, are being created in these modern presentation formats, offering spectacular combinations of textures, flavors, and colors.
The proposal of unique desserts, not only in terms of taste but also artistic presentation—especially for special events—represents an ongoing challenge for pastry chefs and restaurants.
Offering increasingly attractive and sometimes exclusive products requires not only creativity but also a strong knowledge of new working techniques, production technologies, as well as modern tools and accessories that facilitate workflow in professional kitchens.
Therefore, together with our partners Martellato and Prova Gourmet, we have prepared this specialized practical course, led by Alexandre Bourdeaux, a renowned specialist in the international world of pastry and chocolate. Alexandre has gladly accepted our invitation to work alongside pastry chefs in Romania, supporting them in improving and expanding their knowledge and techniques.
The practical course is designed to create complex desserts from scratch (using basic raw materials and ingredients), in single-portion and glass formats, specific to various types of events.
We will prepare 7 recipes:
Based on agreements with nearby hotels close to the Nova Pan headquarters, you can book accommodation at special rates using dedicated codes at:
For details or registration, contact us at +40 743 230 968 (WhatsApp) or email marketing@novapan.ro
He is an internationally renowned Maitre Chocolatier, Pastry Chef, and Consultant, with over 25 years of experience in high-end pastry and chocolate.
Alexandre began his career at a very young age, graduating from the Ceria School of Pastry and Chocolate in Brussels, and has worked in Michelin-starred restaurants and 5-star luxury hotels worldwide.
Upon returning to Belgium, he held the position of Head of the Callebaut Chocolate Academy in Wieze for 10 years. There, he also organized and led the opening of the new academy headquarters in 2014. Through his courses, he has trained generations of professionals, developing advanced techniques and sharing his passion for the craft.
Today, Alexandre Bourdeaux runs his own entrepreneurial projects.
In 2016, he founded Pastry & Chocadvice, a global consulting company offering training, demonstrations, workshops, and technical support for pastry chefs and chocolatiers worldwide.
In 2018, he launched Ganache Solution, an innovative online software that helps professionals formulate, balance, and manage ganache and chocolate-based recipes, controlling parameters such as texture, taste, water activity, stability, and cost.
He continues to collaborate with Callebaut, delivering online courses and international hands-on sessions.
With a rigorous technical approach combined with creativity and deep passion for pastry and chocolate, Alexandre Bourdeaux is highly appreciated for his innovations in ganache, entremets, pralines, and his contribution to contemporary trends in the field.
We warmly invite you to experience and create together!
