Masterclass Bakery "Trasparente" Naofumi Mori
Owner Chef of "Trasparente". Studied pastry under an Italian chef at "Four Seasons Hotel Chinzanso Tokyo". After working at several restaurants in Tokyo, involved in opening "La Luna Rossa". In 2003 moved to Italy, trained for three and half years and became the head chef in bakery. Returned to Japan, after working at "Aux Bacchanales" in Ginza, opened "Trasparente Nakameguro" in 2008. Became independent in 2012.
The program will be focusing on Italian breads which are the chef's specialities, including "Focaccia dough and variety of French bakery dough". You will be learning Focaccia Buon momento, Focaccia Rosemary, and Traditional Baguette, the popular Con Miele and Grano using French dough.【Practical】
Sunday, June 7 11:30-16:00（Japanese/English）
Level 2:For students of Bakery at Le Cordon Bleu Japan or other schools.
＊For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
＊Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
＊Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.
【Guidelines on the day of your class】
・Please register at the reception 10 minutes before class. We do not accept registration after class begins.
・Please wear school / kitchen uniform and shoes to attend this class.
If you do not have a uniform, please wear appropriate clothing (long selves top and long pants), shoes (closed-toe) for the practical class.
The followings are not permitted in the practical kitchen: Skirts, short pants, boots, high heels, sandals and clothing items that are not suitable for practical class. You will not be able to participate in the practical class if you wear any items from the preceding list.
・Things to bring:Materials for note taking, camera (no video and voice recording). We will provide a bag for carrying your finished product.
Tuition: ¥ 17,000
Duration: 4.5 Hours
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Course: Masterclass Bakery "Trasparente" Naofumi Mori