Mario Ragona – Il banco delle colazioni e merende

Course Program:

Mario Ragona’s masterclass, led by the Trainer and Director of Scuola Tessieri, will focus on creating breakfasts and snacks with stunning decorations and commercial flavors that meet the needs of even the most discerning clientele. An unmissable event, aimed at pastry chefs and professionals.

The goal of the course will be to create breakfasts and snacks that are easily replicable and have unbeatable commercial appeal. The aesthetic aspect of these products will be their true strength: items that stand out from everything seen so far on this topic.

During the masterclass, the instructor will cover the following topics:

• Breakfast Experience: Discover secrets and techniques for creating an extraordinary line and menu, balancing sweet and savory for a complete experience.
• Ingredients and Customization: Dive into selecting raw materials and learn how to customize flavors according to your audience’s needs.
• Well-Assorted Fillings: Explore a variety of fillings, from classic creams to delightful options with fruit and nuts, both for baked and unbaked items.
• “Puff Pastry” and “Non-Puff Pastry” Products: Understand the importance of both categories in pastry and learn how to use them to your advantage.
• Puff Pastry and Laminating: Perfect your puff pastry and laminating techniques to achieve products with consistent aesthetics and workability over time.
• Temperature Management: Learn how to manage temperatures to optimize your work and effectively manage your time.
• Heights, Measurements, and Details: Delve into every aspect to provide your staff with guidelines that prevent errors during work phases.
• Work Organization: Optimize your workflow and discover best practices for storage.