Dessert Evenings by Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Chef, Melbourne, Dessert Studies
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DESSERT EVENINGS

Pierre’s Dessert Evenings are back!

 

We’re heading southside to Adriano Zumbo’s beautiful high tea salon Fancy Nance. It’s an amazing space and we feel honoured to call it our new home.

 

We’re sticking to Thursdays, however this time around you can book ahead and the venue is licensed.

 

Each night Pierre will offer a unique 4 course dessert degustation, including the iconic dessert tube.

 

We’re super excited to be back up and running and look forward to seeing you soon.

Book here

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DESSERT INTENSIVES

The next Dessert Intensive will run from the 27th September – 1st October 2015 at The Essential Ingredient Cooking School in Prahan, Melbourne.

 

The course is an opportunity for young Pastry Chefs to work alongside Pierre, to explore the ins and outs of modern desserts, workshop ideas, as well as learn about new techniques, flavour, creativity and a whole lot more. Pierre will also share his thoughts on the creative process, developing a distinctive ‘style’ and what it means to be original and authentic.

 

The course concludes with a Pierre Roelofs Dessert Evening, where the dishes that you and the rest of the team have created will be served to an appreciative group of diners.

 

Cost. AUD$2800

 

  • 5 days of tuition working alongside Pierre (approx. 40 hours)
  • Co-creation of 5 unique desserts
  • Service at a Pierre Roelofs Dessert Evening
  • Breakfast and a light lunch with special guest speakers
  • Daily yoga classes – you’ll love it and so will your creativity
  • A great apron to wear back in your kitchen
  • A Pierre Roelofs Dessert Intensive completion certificate
  • Not included – flights, accommodation and dinners
  • Please note that the Dessert Intensives are only open to pastry professionals
  • It is assumed you have already have basic and intermediate pastry techniques and are experienced and confident in applying them

 

If you’re interested in attending the next Dessert Intensive register here and we’ll be in touch shortly.

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CONSULTING & EVENTS

CONSULTING

 

Pierre is available to consult on all things dessert and pastry.

With over twenty years experience working in a variety of pastry kitchens we can offer a wide range of services including; menu development, equipment advice, recipe development, troubleshooting and staff training.

We’ll tailor our services to match your needs and budget. It could be for a day, a week or longer.

 

EVENTS

 

Pierre has created a menu that featured a partner’s favourite flavours, ready for a surprise marriage proposal; delivered hundreds of Dessert Tubes to wow guests at weddings, graduations and corporate functions; held exclusive dessert events for birthday celebrations, family reunions, hen’s afternoons and baby showers; matched desserts to wines, cocktails and colours…let’s have some fun!

 

Email us to find out more.

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ABOUT

Pierre’s career as a Pastry Chef has seen him complete a three year apprenticeship in the Swiss Alps, work in Michelin starred restaurants in England and Spain, head up a 5 star hotel pastry brigade of 12 and pretty much everything in between. Here’s a brief run down-

 

TRAINING

 

Pastry, Bakery & Chocolate Apprenticeship. Sent, Switzerland

 

HEAD PASTRY CHEF

 

The Vineyard at Stockcross. Berkshire, UK – 2 Star Michelin

Interlude. Melbourne, Australia

Hotel Sofitel. Melbourne, Australia

 

INTERNSHIPS

 

El Celler de Can Roca. Girona, Spain – 3 Star Michelin

The Fat Duck. Bray, UK – 3 Star Michelin

Damian Allsop Chocolates. Marlow, UK

Espai Sucre. Barcelona, Spain