The Bravo Executive is featured at Pierre Herme's macaron workshop at the Starchefs.com ICC:
http://www.starchefs.com/cook/videos/pierre-herm%C3%A9-6th-annual-starchefscom-icc-workshop
Day 2 of our Gelato and Ice Cream Class is underway. We have guests from Panama, Nevada, Canada, San Diego and Utah. Right now we are making fresh, delicious lemon sorbet. Fresh ingredients - Bravo Gelato Machine - a perfect combination! Call 1-877-969-4352 to register for our next workshop.
Check out Morgan Morano of Morano Gelato and what she has to say about making gelato with the Bravo Trittico!
Bravo is an endorsed brand at The French Pastry School - contact the school for "Chocolate Candies and Sugar Confections" January 9 - 12, 2012 (7am - 3pm) Professional with Jean-Marie Auboine, Visiting Chef. http://www.frenchpastryschool.com/
Our gelato class starts December 5th! Our instructor Maria Coassin of Gelatiamo is busy preparing for what will be a fantastic hands-on gelato and ice cream experience. Don't miss this opportunity to learn from the master. Sharpen your existing skills or find out if this business is for you! Call ...
LEARN HOW TO MAKE ARTISANAL GELATO AND PREMIUM ICE CREAM
Join Equipment & Concepts, and Gelato Master Maria Coassin of Gelatiamo for a
3 day gelato training hands-on workshop.
December 5th – 7th, 2011
Equipment & Concepts, Inc.
940 Calle Amanecer, Suite G
San Clemente, CA 92673.
1-87...
Take a look at the short video clip for tonight's final episode of Top Chef Just Desserts. Watch tonight as Stephane Treand, Sebastien Canonne, Jacques Torres and Jacquy Pfeiffer light up the Top Chef stage!
http://www.bravotv.com/top-chef-just-desserts/season-2/videos/three-of-the-grea...
http://www.sogoodmagazine.com/videos/view/4ca1c1b7-4bcc-4de9-8f16-143450505831
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Pastry Chef Pierre Hermé StarChefs.Com ICC Emotions to Share: A Total Immersion in Sensations and Pleasure Monday, October 3: Main Stage 11:15pm - 12pm |
Modern Baking names LaSalle Bakery, Providence, R.I. Retail Bakery of the Year 2011. Equipment & Concepts customers and Bravo Trittico owners, we congratulate them on their success! Check out the story on them in Modern Baking September issue. www.modern-baking.com
MOF WORLD CHAMPION STEPHANE TREAND OPENS WEST COAST'S TOP PASTRY SCHOOL IN ORANGE COUNTY CA. San Clemente California. Stephane Treand is pleased to announce the opening of THE ART OF PASTRY School in San Clemente Ca. Perched atop a picturesque hillside and with stunning views of the Pacific Oc...
Here at Bravo North America we are on day 3 of our gelato workshop. This has been a great experience and an extremely educational hands-on opportunity for 10 attendees. They have learned how to make artisan gelato and sorbetto, formulate recipes, and have been taught the business end of opening y...
Bravo is proud to sponsor the 2nd annual StarChefs.com International Pastry Competition October 2 - 4, 2011 in New York. 20 Pastry competitors will go head to head in this bittersweet battle. With Johnny Iuzzini as Executive Pastry Chef of the competition, a stellar array of judges including Pie...
It is official! Stephane Treand will be opening his new pastry school "Art of Pastry" in the beautiful town of San Clemente, California. The pastry school will be open before the end of the year and he will have courses for everyone from the food enthusiast to the professional. For more informat...
Learn to Make Gelato!
Learn the important fundamentals of recipe development, gain knowledge of ingredients and acquire the necessary skills to successfully make gelato and sorbet during Equipment & Concepts' 3 day Gelato Class. September 19th - 21st. Class size is limited - please contact info@eq...
Equipment & Concepts is preparing for our gelato class which will be taking place 9/19 - 9/21, 2011. Interested in attending? The class is filling up fast so contact us at 1-877-969-4352 or info@equipmentandconcepts.com for registration information!
Season Premiere August 24th...tune in and watch for the Bravo machines. Two Countertop Model 183 Executive machines for the production of gelato, ice cream and an array of pastry ingredients are featured. Equipment & Concepts & Bravo are proud to be a part of Top Chef! http://www.bravotv....
Chef Stephane Treand, M.O.F. at Equipment & Concepts today consulting on new frozen dessert concept
http://www.stephanetreand.com/
Their official site: Coupe du Monde de la Pâtisserie
Bravo is an endorsed sponsor of The French Pastry School.
Visit Bravo at the NRA National Restaurant Association Show May 22 – 25, 2010 McCormick Place, Chicago.
Bravo S.p.A. – is an exhibitor at Sigep, Rimini, Italy – An International Exhibition of Artisan production of gelato, pastry, confectionery and bakery.
Bravo S.p.A. – Proud to be a Main Sponsor of the Coppa del Mondo della Gelateria Gelato World Cup 2010, at Sigep – Rimini, Italy
Bravo is as proud sponsor of the Jerome Girardot Fund – Night of Extreme Taste held December December 3, 2009 at the Ritz Carlton Orlando.
Watch for the Bravo 183 Executive Model on Bravo TV’s Top Chef: Just Desserts …airing in 2010!