Cocoa Black holds two workshops
CFW is a supplier of professional catering equipment and ingredients.
Professional chocolatiers and pastry chefs attended a Chocolate Workshop where new techniques using Callebaut Chocolate were demonstrated.
Those who attended were shown how to make decadent chocolate delights devised by Ruth who is a former winner of Australian Pastry Chef of the Year.
The next day, Ruth held a bakers' workshop showing participants how to improve their baking skills with creative brownies, muffins, and cookies, using ingredients from Callebaut and Sephra.
Ruth trained with Cacao Barry in Paris, and became Head Pastry Chef at The Sheraton Grand. She was mentored by the very best chocolatiers and pastry chefs, including Albert Roux. She currently operates the Cocoa Black Chocolate and Pastry School in Peebles, which is fast becoming a must visit for international pastry chefs to attend Ruth's courses. Keen home cooks can also attend and the Pastry School has a café and shop.
John Laughlin, Operations Director from Sephra said: 'We were extremely privileged to have Ruth with us for two days, leading these informative training workshops for professional pastry chefs, bakers and chocolatiers to attend, to hone and improve their existing skills.
'Helping to inspire the next generation of pastry chefs and chocolatiers is what we are all about here at CFW and Sephra, as well as keep them well supplied with everything they need, including the incredible range of Callebaut chocolate which is simply unbeatable.'
Ruth said: 'I thoroughly enjoying my two workshops with CFW
'The training kitchen is extremely well equipped and it was fabulous to engage with CFW customers, many of whom are running cafes, restaurants and all types of dessert and chocolate businesses.'
www.cocoablack.com
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Award winning chocolatier, Ruth Hinks, held two workshops in the CFW Training Kitchen recently. CFW is a supplier of professional catering equipment and ingredients. Professional chocolatiers and pastry chefs attended a Chocolate Workshop where new techniques using Callebaut Chocolate were demonstrated. Those who attended were shown how to make decadent chocolate delights devised by Ruth who is a former winner of Australian Pastry Chef of the Year. The next day, Ruth held a bakers' workshop showing participants how to improve their baking skills with creative brownies, muffins, and cookies, using ingredients from Callebaut and Sephra. Ruth trained with Cacao Barry in Paris, and became Head Pastry Chef at The Sheraton Grand. She was mentored by the very best chocolatiers and pastry chefs, including Albert Roux. She currently operates the Cocoa Black Chocolate and Pastry School in Peebles, which is fast becoming a must visit for international pastry chefs to attend Ruth's courses. Keen home cooks can also attend and the Pastry School has a café and shop. John Laughlin, Operations Director from Sephra said: 'We were extremely privileged to have Ruth with us for two days, leading these informative training workshops for professional pastry chefs, bakers and chocolatiers to attend, to hone and improve their existing skills. 'Helping to inspire the next generation of pastry chefs and chocolatiers is what we are all about here at CFW and Sephra, as well as keep them well supplied with everything they need, including the incredible range of Callebaut chocolate which is simply unbeatable.' Ruth said: 'I thoroughly enjoying my two workshops with CFW 'The training kitchen is extremely well equipped and it was fabulous to engage with CFW customers, many of whom are running cafes, restaurants and all types of dessert and chocolate businesses.' Like this: Like Related
