Our Offer
Examplary Trainings
We present a sample offer of our courses. All trainings can be tailored to the needs of you and your team.
SUGARCRAFTING – THE ART OF CAKE DECORATIONS
During this training you will learn original techniques of working with edible paper and its unlimited possibilities: lightness and versatility as well as the ease of creating even very complex forms.
Trainer: Beata Tomasiewicz – a biologist by education and passion, she is most often inspired by the beauty of nature, what you can see in her works. She discovered her passion for sugarcrafting a few years ago – since then she has been exploring and perfecting techniques of working with edible paper and wafer flowers, and styling wedding cakes. Her works take part in photo sessions for prestigious publications in the wedding industry. She cooperates with domestic and foreign training centers, where she conducts courses in decorating cakes.
Classic Tonkotsu Ramen
Learn how to cook hearty pork-based soup that has become one of the most popular varieties of Japanese ramen.
Trainer: dr Kohei Yagi – Ramen designer, graduate of the Faculty of Natural Sciences of Kyushu Tokai University and PhD studies of the Warsaw University of Life Sciences in the field of cytogenetics. Specializes in Japanese ramen.
Understand the Flour
The theory of flour and processes occurring during fermentation, and practical baking training. The oven will end up with: brioches, focaccia, ciabatta, pizza and bread.
Trainer: Gianluca Padula – Italian biomedical engineer graduated from the Politecnico di Milano in 2004. In the same year he moved to Poland. In 2010, he obtained the title Ph.D. Medical Sciences in the field of molecular biology at the Medical University of Lodz. Since then, he began to look in more detail at the individual components of food (sweet and salty) to confirm that the macroscopic effects of our culinary experiences are the result of well-studied micro-scale interactions. For several years, he has been exploring topics related to flour, water, salt and yeast, and more generally confectionery.
PASTRY CHEF MANAGER
The current situation in the confectionery industry presents us with new challenges every day. What factors influence the choice of management style in given areas of the confectionery? How to compose a market-attractive product? How to organize and plan technological processes? The training is conducted in two stages: substantive and practical training.
Trainer: Michał Doroszkiewicz – World and Polish Champion of Young Confectioners, winner of the 3rd place in the Ice Cream World Cup Rimini 2014, Coppa del Mondo della Galateria in 2016. Team manager of the Polish national team, 3rd place at the World Ice Cream Championships – Marco Polo International Gelato Cup 2015 Shanghai. Trainer of professionals, young confectioners and students of confectionery schools for national and international competitions. In 2016, he was awarded the title of Industry Personality of the Year. Finalist of the prestigious international confectionery competition Coupe du Monde de la Pâtisserie 2019.
DESSERTS A’LA CARTE
The training will be devoted to restaurant confectionery. Techniques of confectionery preparation „Mise en place” and the latest trends in the preparation of A’la Carte desserts will be presented. Much attention will be paid to the aesthetics and composition of individual elements of the dessert.
Trainer: Michał Doroszkiewicz – World and Polish Champion of Young Confectioners, winner of the 3rd place in the Ice Cream World Cup Rimini 2014, Coppa del Mondo della Galateria in 2016. Team manager of the Polish national team, 3rd place at the World Ice Cream Championships – Marco Polo International Gelato Cup 2015 Shanghai. Trainer of professionals, young confectioners and students of confectionery schools for national and international competitions. In 2016, he was awarded the title of Industry Personality of the Year. Finalist of the prestigious international confectionery competition Coupe du Monde de la Pâtisserie 2019.
SUSHI FOR PROFESSIONAL CHEFS
3-step, complete sushi training for professional chefs with the World Sushi Champion – World Sushi Cup Japan 2015.
Trainer: Alon Than – Sushi World Champion from Tokyo 2015, creator of the culinary concepts „Izumi Sushi”, „Kago”, „Matcha Bistro & Bar” and „Omakase by Alon” – the first restaurant serving Edomae sushi only in the form of omakase. He is a sushi master with 20 years of experience, although he modestly repeats that you have to learn sushi all your life.
NEW NORDIC CUISINE
New Nordic Cuisine is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s. It has been used to promote local, natural and seasonal produce as a basis for new dishes both in restaurants and in the home.
Trainer: Michał Kępiński – chef and fermentation lover. He gained his experience working, among others, in the restaurant KOKS from the Faroe Islands, awarded with 1 Michelin star and having 3 Michelin stars and number 35 on the list of „San Pellegrino 50 best Maaemo” from Oslo. He also worked in several fashionable Warsaw restaurants. For almost 10 years, he has been dealing with the subject of fermentation, pickling vegetables, fruits, fish, meat or flowers, constantly learning and creating new flavors and aromas.
ADVANCED FERMENTATION
Fermentation has been gaining significant popularity as the importance of gut health in western cultures has come to light. Fermentation means conserving and preserving, and this is a skill that we can all master and include in our diets. The Art of Fermentation explores the historical connection and context of fermentation and how this relates to today. From sourdough and cheese to vegetables and grains, you will delve into the infinite possibilities of fermentation processes, uses and nutrition.
Trainer: Michał Kępiński – chef and fermentation lover. He gained his experience working, among others, in the restaurant KOKS from the Faroe Islands, awarded with 1 Michelin star and having 3 Michelin stars and number 35 on the list of „San Pellegrino 50 best Maaemo” from Oslo. He also worked in several fashionable Warsaw restaurants. For almost 10 years, he has been dealing with the subject of fermentation, pickling vegetables, fruits, fish, meat or flowers, constantly learning and creating new flavors and aromas.
CHEESECAKES
We present cheesecakes in various taste and visual versions. We will use a variety of techniques, structures and decorations to create original, one-of-a-kind cheesecakes. We will try to show that this seemingly ordinary cake has unlimited possibilities.
Trainer: Kacper Barzyk – graduate of courses at the Kiev International Culinary Academy and the Chocolate Academy. He completed an internship and worked at the „Be Chef Pastry School” in Barcelona alongside Hans Ovando, Karim Bourgi, Andrey Dubovik and Ronya Belova, Raul Bernal, Michelle Willeume and Emmanuele Forcone. The owner of the „Cakeaway” confectionery workshop, where he presents his own view on confectionery: modern cakes, original cakes and ice cream.
RAMENHEAD CLASS
Comprehensive, advanced RamenHead Class training with chef Tomasz Oleński. The program includes meat and vegan stocks, pasta production, koji fermentation: miso / soy sauce, flavored oils and additives.
Trainer: Tomasz Oleński – owner of Koji Farm, ambassador of Japanese cuisine, with many years of experience in the country and abroad. His skills are evidenced by certificates issued by, among others, the Japan Culinary Academy and the All Japan Sushi Association, as well as numerous achievements such as the Polish runner-up at the Global Sushi Challenge or the national championship in street food (European Street Food Awards).
60 X 40 CAKES
Training dedicated to the traditional technology of making 60×40 dessert cakes in Polish confectioneries. During the training, we present new trends in the technologies of preparing semi-finished products and discuss the organizational issues of production and sales processes.
Trainer: Michał Doroszkiewicz – World and Polish Champion of Young Confectioners, winner of the 3rd place in the Ice Cream World Cup Rimini 2014, Coppa del Mondo della Galateria in 2016. Team manager of the Polish national team, 3rd place at the World Ice Cream Championships – Marco Polo International Gelato Cup 2015 Shanghai. Trainer of professionals, young confectioners and students of confectionery schools for national and international competitions. In 2016, he was awarded the title of Industry Personality of the Year. Finalist of the prestigious international confectionery competition Coupe du Monde de la Pâtisserie 2019.
PÂTISSERIE FRANÇAISE
During the training, individual categories of classic French confectionery products will be presented in the understanding of modern technology and the aesthetics of presenting confectionery products: cakes, tarts, eclairs and monoportion. The correct techniques in making semi-finished products and confectionery products will be presented. The training program will focus on aesthetics and elegance in French confectionery.
Trainer: Michał Doroszkiewicz – World and Polish Champion of Young Confectioners, winner of the 3rd place in the Ice Cream World Cup Rimini 2014, Coppa del Mondo della Galateria in 2016. Team manager of the Polish national team, 3rd place at the World Ice Cream Championships – Marco Polo International Gelato Cup 2015 Shanghai. Trainer of professionals, young confectioners and students of confectionery schools for national and international competitions. In 2016, he was awarded the title of Industry Personality of the Year. Finalist of the prestigious international confectionery competition Coupe du Monde de la Pâtisserie 2019.
BARTENDING COURSES: WORLD CLASS ACADEMY
The World Class Academy is a training program addressed to bartenders of various levels of advancement – people starting their adventure with mixology, and bartenders with professional experience who want to develop their knowledge at a professional level.
Trainer: Bartłomiej Wójcik – Head Bartender of the Spirit Bar, PURO Hotel, Łódź. He is a veteran in World Class Poland – he has participated in all six editions so far and reached the very final each time, winning the title of World Class Poland 2021 bartender of the year. In his work, he skillfully combines bartending and culinary techniques.
EDIBLE PAPER FLOWERS
We invite you to a confectionery training with Beata Tomasiewicz – to her wafer garden, where you will learn how to create subtle, delicate flowers that will become a unique decoration of your sweet works of art.
Trainer: Beata Tomasiewicz – a biologist by education and passion, she is most often inspired by the beauty of nature, what you can see in her works. She discovered her passion for sugarcrafting a few years ago – since then she has been exploring and perfecting techniques of working with edible paper and wafer flowers, and styling wedding cakes. Her works take part in photo sessions for prestigious publications in the wedding industry. She cooperates with domestic and foreign training centers, where she conducts courses in decorating cakes.
Meet Our Trainers
Polish and world’s best in class specialists, including winners of international contests in their respective categories
Our Partners
educational partners
