Martin Chiffers International Executive Pastry Chef Consultant

Chocolate Christmas Showpiece Masterclass
2022-12-05 00:00 - 2022-12-07 23:59 (Europe/London) | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
3 Day Intermediate Christmas Chocolate Showpiece with Martin Chiffers
Student will be taken through the process of designing, planning and constructing a Christmas Themed Chocolate Showpiece.Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
Chocolate Nutcracker Showpiece
Chocolate Sculpture – 3 days 5th, 6th, 7th, December 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

Chocolate Bonbons Masterclass
2022-09-22 - 2022-09-23 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Bonbons & Confectionary – 2 days 22nd 23rd September 2022
Chocolate Bonbons & Confectionary
Student will be taken through the process of creating moulded and enrobed Chocolate bonbons and bars, finishing with various Spraying and handwork techniques including chocolate confectionary items as fudges, Caramels, Panning Techniques, Nougat Montelimar. Caramelized Nuts and Lollipops.

Salted Caramel
Mango Basil
Caramelised Honey Ginger, Gianduja Lime (cocoa pod)
Sous Bois
Raspberry Rose Crunchy Biscuit (Red Gold Dome)
Indonesian Pala Nutmeg Velvet Chocolate (Cut and Sprayed)
Galangal Muscovado
Passion Fruit Caramels
Chocolate Caramels
Chinese Litchi Tea Lollipops
Cornish Vanilla Fudge
Chocolate Fudge
Crunchy Macadamia (panning)
Hazelnut Orange (panning)
Decorative Dry Fruit Chocolate tablet Bars
Caramelised Pecans snacks
Red Date Malakoff Bars
Nougat Montelimar

BOOK HERE

Chocolate Showpiece Masterclass
2022-09-19 - 2022-09-21 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Showpiece
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.

butterfly – Chocolate Showpiece

Chocolate Sculpture – 3 days 19th, 20th, 21st September 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

IKEBANA CHOCOLATE SHOWPIECE
2022-09-05 08:00 - 2022-09-06 17:00 | THETASTELAB, 291 Abbey Rd, London, Park Royal, NW10 7SA, United Kingdom
Ikebana Chocolate Showpiece
Ikebana Chocolate Showpiece
Ikebana Chocolate Showpiece
The four principles of ikebana are a fresh approach, movement, balance and harmony. The three elements are line, color and mass. Cultivate an eye for appreciation and a hand for creation. A sense of balance is essential.Student will be taken through the process of designing, planning and constructing the ikebana Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE

Mould Making Masterclass
2022-07-11 - 2022-07-12 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Mould Making Masterclass
Mould Making Masterclass
There are lots of ways to make moulds, all of which use very different construction and application techniques depending on what you are moulding and what your end objective is.
Awareness of these different methods will help you understand their relationship to each other.
Student will be taken through the process of planning preparing moulds especially for chocolate and desserts.

Mould Making Techniques Covered

Safe handling and general information
Handmade and machine thermoform moulds flowers + Leaves
Constructing a Simple Mould Box from Wood, Perspex, Vinyl or Foam Boards
Release agents when moulding
Working with Chromatic Alginate/ Aja Safe + Alginate Retarders
Body Double SILK Direct Skin Casting body parts
One piece silicone mouldings and slit moulds
Two Piece silicone Mouldings, Boxed with Keys
Using Modroc as Support
expanding foam support
Shim dividers for moulds
Plastic support shells with skin mould
Other support shells available

Mould items

Large Base Mould (Support Shell)
Split moulds
Two Piece Moulds
Leaves (Box Moulds)
Small Leaf (Resin Cast & Thermoform)
Life Casting Body Parts (Each Hand one face)
Putty Moulds (Adhoc)

BOOK HERE

European Pastry Cup
2022-03-28 - 2022-03-29 | EUROPEAN PASTRY CUP, 1 PLACE DE LA PORTE DE VERSAILLES, Paris, LA PORTE DE VERSAILLES, 75015, France
European Pastry Cup 2022
European pastry cup
OFFICIAL ANNOUNCEMENT ⭐
Initially planned from January 22nd to 25th, 2022, Sirha Europain has taken into account the new health situation for this start of the year. In full compliance with the latest health regulations, we will get together on March 28th to 29th, to celebrate the “French Bakery”, and the European Pastry Cup.

Without forgetting the whole Coupe du Monde de la Pâtisserie (Pastry World Cup) family which will be present too.

We will keep you all posted through out social medias.
Thank you so much for your understanding!

#CMP #CMPatisserie #EuropeanPastryCup #Chefs #Pastry #pastryWorld #europain2022
EUROPEAN PASTRY CUP 2022 | Coupe du Monde de la Pâtisserie (cmpatisserie.com)

The European continental selection will take place during Sirha Europain in March
After an Italian victory at Sirha Lyon last September, a new cycle is beginning for the World Pastry Cup presided by Pierre Hermé.
The European continental selection will be held during Sirha Europain, on 28 and 29 March 2022 in Paris Porte de Versailles.
Its Honorary President, François Perret, recently awarded for his milk brioche, is none other than the Pastry Chef of the Ritz Paris and the Best Restaurant Pastry Chef in the World 2019.

On the menu for these two days: 6 teams will face each other around 5 events to be completed in 5 hours: Belgium and Spain, who are making their comeback in the competition, Denmark – with a 100% female team – as well as the United Kingdom, Russia and Sweden.

They will compete on two artistic pieces (one in sugar and one in chocolate), as well as on three tasting tests:
– an ice lolly (new event), integrated into the sugar art piece
– a frozen fruit dessert, integrated into the chocolate artistic piece
– and a restaurant dessert (mainly chocolate), judged by a jury of restaurant chefs and pastry chefs.

Please note: Italy, Japan and France having reached the podium in September during the 2021 final, the three countries are automatically qualified for the 2023 Pastry World Cup. To relive the great moments of this final, click here.

Be ready to live the competition online through social medias !

#EuropeanPastryCup #PastryWorldCup #CMPatisserie #Paris
#Parisfrance #France #EuropeanCompetition #PastryChefs #Chefs

Coupe du Monde Pâtisserie (@cmpatisserie)

InterSICOP Madrid
2022-02-19 10:00 - 2022-02-22 19:00 | InterSICOP, Recinto Ferial, Av. Partenón 5,, Madrid, 28042, Spain
InterSICOP 2022: much more than the face-to-face sectoral re-meeting
InterSICOP becomes the main commercial tool of reference for the Spanish bakery, pastry, ice cream, coffee and equipment industry.
A sectoral instrument at the service of the industry to boost its positioning, development, growth and visibility,and completely focused on the utility and return on investment of the participating companies.
The great meeting point for the entire guild of professionals in the Ibero-American field.
InterSICOP will have numerous commercial actions to position the Spanish sector as one of the leading suppliers of bakery, pastry, ice cream, coffee and equipment in the world.
Organized by IFEMA MADRID, InterSICOP will hold its face-to-face appointment from February 19 to 22, 2022 and will bring together the entire professional community of bakery, pastry, ice cream, coffee and equipment 365 days a year through the InterSICOP LIVE Connect platform; a digital platform that enhances and complements the face-to-face event with new functionalities, reinforcing each other.
Passes and tickets

Get your professional pass

Get your professional pass and download it to access the venue. If you give your consent, we will keep you informed about activities, content and services that may be of interest to you.
Tickets and invitations | INTERSICOP (ifema.es)

Be Chef Pastry School
2022-02-10 - 2022-02-18, 2021-12-04 - 2021-12-14 | Bee Chef Pastry School, Be Chef - Escuela de Pastelería Carrer d'En Domènec, 27 C, Barcelona, Sant Joan Despí, 08970, Spain
Knowledge exchange, coaching training
Be Chef Escuela de Pastelería
Spain Barcelona – Be Chef Pastry School
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Chocolate Showpiece Masterclass
2022-01-03 - 2022-01-05 | York Cookery School, York Eco Business Centre, Amy Johnson Way, York, Yorkshire, YO30 4AG, United Kingdom
Chocolate Showpiece
Student will be taken through the process of designing, planning and constructing a Chocolate Showpiece.
Techniques will cover the complete process from idea and design to display, Using elegant curves in the design with a theme that embellishes beauty.
pavoni peacock

Chocolate Sculpture – 2 days 3rd, 4th, 5th January 2022

Showpiece design and construction
Planning and drawing your Sculpture to full scale
Materials and Tools
Casting and Forming
Using moulds
Modelling with cold emulsion
Carving and shaping
Colourings and making colours
Spraying and Painting
Flower Making
Assembling & Bonding
Finishing and Presentation

BOOK HERE {Now available due to a cancelation}

Toni Rodríguez Academy
2021-12-17 - 2021-12-21 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain
Knowledge exchange, coaching training
Spain Barcelona – Toni Rodríguez Academy
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

Sant Croi
2021-12-15 - 2021-12-16, 2021-11-09 - 2021-11-12 | Sant Croi Barcelona, Carrer d'Astúries, 2-6, Sant Boi de Llobregat, Barcelona, Catalonia, 08830, Spain
Knowledge exchange, coaching training
Barcelona – Spain – Sant Croi
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

The Celtic Manor Resort
2021-11-22 - 2021-11-26 | The Celtic Manor Resort, The Celtic Manor Resort Coldra Woods The Usk Valley, Newport, South Wales, NP18 1HQ, United Kingdom
The Celtic Manor Resort

Knowledge exchange, coaching training
South Wales -United Kingdom – Celtic Manor Resort
Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.

World Chocolate Masters UK
2021-10-31 - 2021-11-01 | UK Chocolate Academy, Wildmere Road Industrial Estate, Banbury, Oxfordshire, OX16 3UU, United Kingdom
World Chocolate Masters UK selection for the World Chocolate Masters final Paris 2022
WORLD CHOCOLATE MASTERS POSTPONED WITH 1 YEAR AS COMPETITION FOCUSES TO SUPPORT GLOBAL RECOVERY
May ’20 – As artisans and chefs are facing the consequences of COVID-19 globally, the World Chocolate Masters will postpone the launch of its competition to start with National Selections as of March ’21 – and the world final to take place in Paris in October ‘22. This new timeline should enable contestants to fully focus on the recovery of their business, and to find the time to prepare for this creative championship as well.
Supporting artisans and chefs to recover and reinventby postponing with one year
The impact of COVID-19 will require full focus of every small business owner, artisan and chef – and of our supporting gourmet chocolate brands – to refuel, rethink and restart. Therefore, we want to give all our contestants the time to draw out the future and get back to work in the weeks and months ahead.
“We stand united with the industry of chefs and artisans during these unprecedented times,” says Ramon Morato, Creative Director of Cacao Barry. “There cannot be an epitome of chocolate celebration, when chefs around the world need all their energy to make their business survive. We have set up activities to help out and reinforce business again, and we will plan more support initiatives in the months to come.”
In the light of this shift of focus, we took the hard – yet inevitable – decision to support the impacted gourmet businesses and reschedule the competition. A new timeline should give breathing space to all contestants who have applied to participate in the competition. It will allow them to focus on their business and professional challenges in the first place. And to commit with renewed energy and creativity to perform at their best in this leading competition as well.
A new timeline
The new timeline reschedules the WCM National Selections to start from March ’21 until February ’22.. Over the course of 12 months 21 countries will organise their local national selections. By June 10 2020, we will communicate all new dates and locations for the National selections (circumstances permitting).
The immersive WCM Bootcamp for all finalists will be held in March ’22. It will be hosted by the Chocolate Academy™ Centre in Montreal (Canada). There all finalists will meet for the first time. During 3 days, they will be immersed in inspirational sessions to start preparing for the World Final.
The WCM World Final will take place in Paris (France) in October ’22. The exact location will be revealed before the end of 2020.

Time Line Selection_Schedule_WCM2021
#TMRW_TASTES_LOOKS_FEELS_LIKE

Leeds UK
2021-10-18 - 2021-11-01 | Leeds United Kingdom, Off Cavendish St, Kirkstall Rd, Leeds, Leeds, LS3 1LY, United Kingdom
Private Coaching Session Leeds UK – Confirmed

World Pastry Cup
2021-09-24 - 2021-09-25 | Sihra Lyon, EUREXPO BOULEVARD DE L'EUROPE, Lyon, CHASSIEU, 69680, France
The World Pastry Cup 2021,
GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from THURSDAY 23rd to MONDAY 27th September 2021, Eurexpo Lyon.
The final of the Pastry World Cup, promoting a conscious and engaged pastry, will take place on Friday 24th and Saturday 25th September 2021.
It will gather France, Italy, Japan, Switzerland, Sweden, Russia, Chile, Argentina, Mexico, Algeria, Egypt, Morocco, Malaysia, Singapore, China, Kuwait, United Kingdom, Brazil, South Korea and Taiwan over 2 days of competition.
Sirha Lyon 2021, more than ever, promises to pay a vibrant tribute to all types of Food Service that have had to adapt to this unique period in the history of the industry.
The world reference event that is the Pastry World Cup, is intent on celebrating not simply a return to normal but a true renewal for the entire sector.

Barcelona Spain
2021-09-12 - 2021-09-19 | Toni Rodriguez Academy Barcelona, Carrer Indústria, Barcelona, Catalonia, 367 08027, Spain

Café Royal Hotel London
2021-09-08 - 2021-09-11 | Café Royal Hotel, 68 Regent Street, London, London, W1B 4DY UK, United Kingdom
Café Royal Hotel London – Knowledge exchange, coaching training, sharing & disseminating of Pastry and Chocolate knowledge, collaboration and R&D.
