Master classes
Master classes program
-
>20
practical master classes
-
20
practical masterclasses
-
4
of the day of operation of the sites
-
2
masterclass areas
Schedule of masterclasses 2024
19 MARCH
10:30-12:30
Show desserts in the concept of HEA. Let's talk about price and value
Show desserts in the concept of HEA. Let's talk about price and value
Marina Romanova, founder of Rosemarycake confectionery school, brand-chef and founder of the M&N project.
Пав. 2.1, 21A10
Пав. 2.1, 21A10
10:30-12:30
Pastry dough in detail: nuances and variants of its preparation
Pastry dough in detail: nuances and variants of its preparation
Maxim Babich, brand-chef-baker, founder of consulting company Babich Group
Pav. 2.3, 23C90
Pav. 2.3, 23C90
13:00-15:00
Freezing technologies. From theory to practice
Freezing technologies. From theory to practice
Irina Tyurina, Deputy Head of the Centre of Technologies, Biochemical and Microbiological Research of FGANU NIIHP; Irina Peshkina, researcher of the direction of technologies and assortment of bakery products of the laboratory of innovative technologies of FGANU NIIHP.
Pav. 2.1, 21A10
Pav. 2.1, 21A10
13:00-15:00
Lactose- and gluten-free mousse desserts
Lactose- and gluten-free mousse desserts
Evgenia Porkhacheva, Pastry Chef of La Poste
Pav. 2.3, 23C90
Pav. 2.3, 23C90
15:30-17:30
A strong bread base is the right way
to develop a bakery with a strong menu: the example of
hokkaido dough
A strong bread base is the right way
to develop a bakery with a strong menu: the example of
hokkaido dough
Olga Kiseleva, chef-baker at Masa Madre, founder of Olin Bread mini-bakery
Pav. 2.1, 21A10
Pav. 2.1, 21A10
15:30-17:30
Rye Easter kalacha
Rye Easter kalacha
Ekaterina Svarovskaya, catering engineer, international consultant in confectionery art.
Pav. 2.3, 23C90
Pav. 2.3, 23C90
20 MARCH
10:30-12:30
Modern baking technologies for enrichment with useful substances
Modern baking technologies for enrichment with useful substances
Natalia Shchadnykh, professional chef-baker and bakery technologist; Nadezhda Ushakova, bakery technologist at Partner-M
Pav. 2.1, 21A10
Pav. 2.1, 21A10
10:30-12:30
A modern take on classic desserts or how to turn a familiar dessert into an extraordinary one
A modern take on classic desserts or how to turn a familiar dessert into an extraordinary one
Daria Kozhukhovskaya, brand chef-candy maker of Fish Moya restaurants
Pav. 2.3, 23C90
Pav. 2.3, 23C90
13:00-15:00
Where's the profit? In the freeze
Where's the profit? In the freeze
Olga Voevodova, Marketing Director, SAF-NEVA LLC; Dmitry Sosunov, Deputy Head of Baking Centre, SAF-NEVA LLC; Denis Mosolov, National Technologist for Industrial Market, SAF-NEVA LLC
Pav. 2.1, 21A10
Pav. 2.1, 21A10
13:00-15:00
Focaccia on sourdough as a tool to attract visitors to the bakery
Focaccia on sourdough as a tool to attract visitors to the bakery
Anton Kornyshov, baker of artisan bread since 2012
Pav. 2.3, 23C90
Pav. 2.3, 23C90
15:30-17:30
100% wholemeal wheat wholemeal loaf bread
100% wholemeal wheat wholemeal loaf bread
Tatiana Smirnova, Ôpetit chef-baker, expert and master-class presenter of Khlebomoly company
Pav. 2.1, 21A10
Pav. 2.1, 21A10
15:30-17:30
Optimising confectionery production costs through design. How to create value?
Optimising confectionery production costs through design. How to create value?
Olga Penioza, international consultant, confectioner-chocolatier
Pav. 2.3, 23C90
Pav. 2.3, 23C90
21 MARCH
10:30-12:30
Production of handmade chocolates in a restaurant environmentA
Production of handmade chocolates in a restaurant environmentA
Alla Komissarova, chocolatier, founder of La Princesse Choco chocolate atelier
Pav. 2.1, 21A10
Pav. 2.1, 21A10
10:30-12:30
Competitive range of a modern bakery-coffee shop based on yeast puff pastry
Competitive range of a modern bakery-coffee shop based on yeast puff pastry
Ahmed Ali-zadeh, owner of Zerno bakery-coffee house, technologist, chef-baker
Pav. 2.3, 23C90
Pav. 2.3, 23C90
13:00-15:00
The role of enzymes in the art of bread making
The role of enzymes in the art of bread making
Oksana Usoltseva, Chief Technologist, ProfEnzyme LLC; Igor Gutin, Sales Director, ProfEnzyme LLC
Pav. 2.1, 21A10
Pav. 2.1, 21A10
13:00-15:00
Modern trends in confectionery decoration. Universal techniques for both desserts and cakes
Modern trends in confectionery decoration. Universal techniques for both desserts and cakes
Irina Lylova, Pastry Chef of the Four Seasons Lion Palace St.Peterburg Hotel
Pav. 2.3, 23C90
Pav. 2.3, 23C90
15:30-17:30
Baguette as art
Baguette as art
Полина Андрианова, шеф-пекарь «Печорина», ремесленного производителя хлеба
Пав. 2.1, 21A10
Пав. 2.1, 21A10
15:30-17:30
Easter pastries
Easter pastries
Polina Andrianova, chef-baker of Pechorin, an artisan bread producer
Pav. 2.1, 21A10
Pav. 2.1, 21A10
22 MARCH
11:00-13:00
The perfect pizza dough for delivery. Myth or reality?
The perfect pizza dough for delivery. Myth or reality?
Victoria Eremeeva, co-founder, director of Pizza School Russia; Alexander Bogdanov, co-founder, head coach of Pizza School Russia
Pav. 2.1, 21A10
Pav. 2.1, 21A10
11:00-13:00
Creating a 3 tier anti-gravity cake on chocolate balls
Creating a 3 tier anti-gravity cake on chocolate balls
Evgeniya Voloshina, antigravitator confectioner, world record holder
Pav. 2.3, 23C90
Pav. 2.3, 23C90
Cooperation
Want to suggest a topic or to become a master class moderator?
We invite leading specialists to give a practical master class. Tell wide audience about features and reveal your talent.