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Bread Masterclass by Chef Ralph Nieboer (Half-day Seminar – Open to Industry Players & Students)

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April 27 (Thu)
2:00 pm - 6:00 pm
$250
Chef Ralph Nieboer started as a self-taught baker before meeting his mentor, the well-respected Master Baker Joseph Pascual (World Champion of Bakery and Member of the Spanish National Team of Bakery), whom he had the honour of co-organising masterclasses with. Chef Nieboer has since conducted multiple bread classes (for all levels) in sourdough bread and pastry, sharing techniques he developed and from his experience learning under the very best. He is now the owner of his baking consultancy and school,…
Difficulty
Intermediate

Method of Instruction
Demo

Cuisine
Baking - Bread

Who's Attending

3 people are attending Bread Masterclass by Chef Ralph Nieboer (Half-day Seminar – Open to Industry Players & Students)

  • Grace Lim
  • Nancy Moi En Wei
  • Linda Low
Tickets are not available as this event has passed.

Chef Ralph Nieboer started as a self-taught baker before meeting his mentor, the well-respected Master Baker Joseph Pascual (World Champion of Bakery and Member of the Spanish National Team of Bakery), whom he had the honour of co-organising masterclasses with. Chef Nieboer has since conducted multiple bread classes (for all levels) in sourdough bread and pastry, sharing techniques he developed and from his experience learning under the very best. He is now the owner of his baking consultancy and school, and he travels around the world conducting masterclasses and workshops (Netherlands, Sweden, Belgium, Israel and many more countries). We are pleased to announce that Chef Nieboer will be conducting a bread masterclass at Creative Culinaire the School

Full day Bread Masterclass open to Public (Demo only) conducted in English. Recipes will be provided.

Schedule (*note: depth and complexity of the items will be limited in demo class)

  • Ciabatta
  • High Hydration Doughs & handling techniques
  • Multiple Shaping Techniques
  • Piment & Sugar Rolls
  • Tomato and Cheese Batard
  • Laminated Doughs & Bi-colour Croissants
  • Lattice with Almond Paste Filling
  • Cereals and Seeds in Triangle Squares and the shapes
  • Sourdough Theory
  • Lievito Madre
  • Wild Yeast

*Recipes are subjected to changes by Chef Ralph Nieboer – minimum 8 recipes will be demonstrated.

Masterclass conducted in conjunction with Creative Culinaire the School, Deluscious Patisserie & TasteEssentials.

Super Early Bird Pricing before 17 March 2017 ($200)

Early Bird Pricing before 14 March 2017 ($250)

Normal Rates ($300)