Bravo North America

Bravo is featured at Pierre Herme workshop at ICC

Colleen — Tue, 31 Jan 2012 13:01:00 -0800

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!

Colleen — Tue, 06 Dec 2011 10:21:00 -0800

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.

Great Gelato Making Success Story!

Colleen — Wed, 30 Nov 2011 16:37:00 -0800

Check out Morgan Morano of Morano Gelato and what she has to say about making gelato with the Bravo Trittico!

http://thedartmouth.com/2010/11/15/news/gelato

Bravo an endorsed brand at The French Pastry School-Take a Chocolate & Sugar Class

Colleen — Mon, 28 Nov 2011 15:41:00 -0800

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/

Only A Few Days Left to Register for Gelato Class!

Colleen — Fri, 18 Nov 2011 13:56:00 -0800

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 1-877-969-4352 or info@equipmentandconcepts.com

LEARN TO MAKE GELATO AND ICE CREAM!

Colleen — Wed, 02 Nov 2011 13:22:00 -0700

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 5^th – 7^th, 2011

Equipment & Concepts, Inc.

940 Calle Amanecer, Suite G

San Clemente, CA 92673.

1-877-969-4352 - info@equipmentandconcepts.com

$1,200.00 per person for 3 day class includes coffee, snacks, & lunch daily. Class size is limited to 8.

Discount hotel accommodations available

“Understanding the Gelato Business & the Importance of Balanced Recipes”

~A 3 day experience in the world of gelato~

Maria Coassin owner and founder of Gelatiamo will introduce you to the wonderful world of gelato, sorbet, & frozen desserts and will give you the necessary tools to be a successful

entrepreneur in the gelato industry. You will learn from one of the most successful Gelato Masters in the country.

What does the workshop cover?

Learn the important fundamentals of recipe development, gain knowledge of ingredients and acquire the necessary skills to successfully make gelato and sorbet.

What is a gelateria, where are you opening your store, who is your customer, what items should you sell, how to organize daily production, what equipment you will need.

Know how to use your equipment and care for it.

Learn the fundamentals of recipe development, gain knowledge of ingredients and acquire the necessary skills to successfully make gelato and sorbet.

Master the art of gelato cakes and novelties making.

Understand costs and manage inventory.

Successful marketing in the gelato business.

Problems and their solutions, Q&

Watch the Season Finale of Top Chef Just Desserts Tonight!

Colleen — Wed, 26 Oct 2011 10:47:00 -0700

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...

Bravo Trittico is used in this competition

Colleen — Wed, 19 Oct 2011 12:34:00 -0700

http://www.sogoodmagazine.com/videos/view/4ca1c1b7-4bcc-4de9-8f16-143450505831

Pierre Herme Uses Bravo at ICC StarChefs

Colleen — Wed, 19 Oct 2011 12:10:00 -0700

Pastry Chef Pierre Hermé StarChefs.Com ICC
Pierre Hermé Paris – Paris, France

Emotions to Share: A Total Immersion in Sensations and Pleasure

Monday, October 3: Main Stage 11:15pm - 12pm

In his Main Stage presentation , legendary Parisian Pastry Chef Pierre Hermé will present a series of two "emotions to share"-desserts for six to eight that are united under the banner of an esoteric theme: "Entre" (signifying "Between"). Minimalist presentation and decoration will marry with original flavor compositions for a deliberate contrast-Hermé will refocus the desserts only on taste, tantalizing flavors, and pleasure.

Macaron Indulgence

Interactive Demo 1:15pm - 2:15pm

Macaron master Pierre Hermé is legendary for his Paris pastry boutique and slew of definitive pastry tomes, including Macaron . If you're lucky enough to be in New York City this fall, you'll learn how to make macarons, the sweets that made Hermé, from the man himself in this hands-on pastry workshop , featuring equipment by Bravo.

La Salle Bakery named Retail Bakery of the Year 2011

Colleen — Wed, 19 Oct 2011 12:06:00 -0700

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