Bellagio famous bakery
2008-04-01T17:08:49.000Z
We are almost at the end of the Pastry session on this video, grabbed live at the Academia Barilla Culinary School in Parma, Italy. see also the other parts of this video to discover Chefs' secrets in Pastry making!
2007-01-30T18:46:46.000Z
Et voila' - look how beautiful are those Italian gourmet desserts, ready to be catered to a VIP party in Parma, Italy by Academia barilla's Executive Chef Nicola Bindini and his Pastry lab students from Academia Barilla's Culinary school in Parma, Italy.
2007-01-30T18:51:03.000Z
(As of Feb 2010) I had no idea the video I had uploaded for my personal blog became so popular! Sorry for not realizing and replying earlier. The person making the cream rose was actually my senior during my work attachment to Duc Phat Vina Bread (now called ABC) in HCM, Vietnam. A must visit if you're heading there. Anyway, some pointers on the cream rose: 1. It's 100% whipped cream, for both colours 2. The pink portion is NOT painted on the bag! It's really about stuffing the correct amount of pink whipped cream at the side. The colour tends to get uneven when the bag is about to empty, so try to refill earlier. 3. Make your roses in a really cold room, especially if you have warm palms. After all, you're going to store the cake/rose in the fridge right?? 4. I have no idea of the recipe of the whipped cream - it's actually their trade secret. Vietnamese whipped cream in fact. 5. It's not that difficult if you see what other whacky stuff they make. I learnt to make that rose myself after about 3 week's training from an absolute noob. It's all about practice and some care for your flowers :D 6. Metal tips way better than plastic ones. 7. The petals have to be squeezed out quickly and steadily - something like playing the violin. You will have drooping petals if you squeezed them out too slowly 8. Try to form the petals in an up-and-over manner inside of just simply pulling the cream to the side after squeezing. The angle which you position the piping to the rose is very ...
2007-03-10T12:17:03.000Z
creative cakes
2007-09-23T02:26:25.000Z
Un video sulla pasticceria, foto, arte e tecniche innovative dell'arte bianca. ALTRE INFORMAZIONI su: marioragona.splinder.com www.marioragona.it
2007-06-20T19:03:21.000Z
A LESSON FROM OTAGO POLYTECHNIC DEMO OF DANISH PASTRY
2007-06-15T01:06:40.000Z
Proceso de satinado del azúcar por Christian Escribà
2008-04-01T09:51:21.000Z
Enjoy cooking food
2007-05-12T12:43:03.000Z
Welcome to the Academia Barilla cooking class. Today we share with you some action straight out of our Pastry Lab. Our Executive Chef Nicola Bindini and his team of students are engaged in the creation of three variations of a yummy dessert.
2007-01-30T11:49:49.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School show us how to cook an easy pasta dish with a classic ingredient: pumpkin. For more Italian recipes, chef tips and gourmet news visit our web site: www.academiabarilla.com For print this recipe www.academiabarilla.com
2008-02-17T10:26:36.000Z
Executive Chef Nicola Bindini and his team of young student Chefs are engaged in a Pastry class at the Academia Barilla culinary school in Parma, Italy.
2007-01-30T18:45:41.000Z
Watch as we give you tips on how to make cookies using cookie cutters.
2007-11-13T16:38:55.000Z
make choux pastry, very easy...
2007-08-20T16:16:20.000Z
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to prepare a Grape Must Jelly, and teaches us how to make grape must jelly desserts. More gourmet recipes at our web site: www.academiabarilla.com
2008-12-23T08:39:42.000Z
eTRC video course about cakes and pastries. Learn more by visiting our website at www.tlrc.gov.ph
2007-06-15T00:40:53.000Z
Des solutions gastronomiques pour les professionels comme pour les particuliers, le Chardon Bleu élabore des prestations sur mesure, pour répondre à toutes les exigences.
2008-08-20T08:09:04.000Z
Almost done! After all the action in the Pastry Lab, Academia Barilla's Executive Chef Nicola Bindini leads his students' team in the last steps of this exceptional performance of culinary art.
2007-01-30T18:46:58.000Z
Wear a bib for this video-- you'll be drooling. Jordi Panisello, executive pastry chef at the St. Regis Hotel in Fort Lauderdale, is one of the US's top 10 pastry chefs. We got the delicious opportunity to get into the kitchen and film him making three of his incredible dessert masterpieces. To learn more, visit www.VISITFLORIDA.com.
2007-10-11T07:01:26.000Z
Just beautiful, works of art, at Jean-Phillippe pastry shop in Bellagio Hotel, Las Vegas, NV.
2007-12-01T06:39:24.000Z
Delicious and colorful pastries at a French boulangerie/patisserie right next to the St. Paul metro station in Paris. Yum!
2008-05-01T06:20:58.000Z
Chef Schorner Culinary Institute of America
2007-12-08T16:07:53.000Z
A walk through Academia Barilla's Food Storage and Food Preparation areas at the Academia Barilla facility in Parma, Italy. This cutting-edge design building has been designed by the award winning Italian architect Renzo Piano, and hosts our Italian Culinary Academy. This movie is in Italian, too. Enjoy it!
2006-12-10T00:47:37.000Z
My fave pastry chef @ FCI
2008-05-03T00:33:37.000Z
designs on cheesecake- swirlies
2006-10-18T12:57:57.000Z
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