bravonorthamerica

Vegan Gelato and Sorbetto Class at Modalita!

Fri, 29 Mar 2019 00:00:00 GMT

Vegan Gelato and Sorbetto Class at Kappus!

Wed, 27 Mar 2019 00:00:00 GMT

TRITTICO CLUB

Sat, 16 Feb 2019 04:28:12 GMT

GELATO DEMO

Sat, 16 Feb 2019 04:27:14 GMT

GELATO CLASS

Sat, 16 Feb 2019 04:26:15 GMT

GELATO CLASS

Sat, 16 Feb 2019 04:22:08 GMT

ARTISANAL GELATO & SORBETTO DEMO

Sat, 16 Feb 2019 04:19:46 GMT

BE PART OF THE TRITTICO EXECUTIVE CLUB

Sat, 16 Feb 2019 04:18:01 GMT

TRITTICO CLUB

Mon, 03 Dec 2018 00:00:00 GMT

GELATO CAMPUS

Mon, 04 Dec 2017 00:00:00 GMT

GELATO CAMPUS

Thu, 02 Nov 2017 00:00:00 GMT

THE FRENCH PASTRY SCHOOL

Mon, 13 Mar 2017 00:00:00 GMT

GELATO CLASS

Thu, 23 Feb 2017 00:00:00 GMT

GELATO CAMPUS

Thu, 23 Feb 2017 00:00:00 GMT

SOLD OUT -- SEPTEMBER 13-14: GELATO AND SORBETTO CLASS WITH MORGAN MORANO @ BRAVO NORTH AMERICA CHARLOTTE

Sun, 13 Sep 2015 00:00:00 GMT

The Gelato Class will be at our showroom in Charlotte NC on September the 13th and 14th. It will be a full time hands on and it will be held by Morgan Morano of Morano Gelato, a recognized top level gelato maker (Forbes Magazine's review...and the customers agree!).

During this course, you will learn the skills and techniques used by gelato chefs throughout Italy to produce Italy’s famous frozen dessert. You will be familiarized with the history and tradition of the product and how to maintain that tradition in your business, if you choose. You will learn the science behind gelato’s structure, how to understand and create balanced recipes, the different production methods, how to extract the gelato from a machine, and the best methods for garnishing and presenting each flavor. We will focus on simple recipes that utilize the hot process method of gelato production – the most advanced process used by gelato artisans worldwide. The recipes used in class will be included in a take-home manual as well.
We’re here to give you a comprehensive 2-day course in gelato-making – an industry quickly growing in America as artisan ice cream increases in popularity nationwide. Gelato-making isn’t reserved for only those who went to culinary school or inherited the trade. If you have the work ethic, drive and most important, passion – you can learn the art of true gelato-making.

The price per person is $ 490.00 (fee that includes the course, all the teaching material, epron and lunches) and the payment is requested in advance through check by August the 7th.
There will be only 8 places, so hurry up!

For all the information, please contact Bravo North America at info@bravonorthamerica.com or 980.237.2474 - 980.298.2993. We will be happy to clarify all your doubts!

PARTICIPATION AGREEMENT

CLASS FLYER

MAY 13TH: BRAVO TRITTICO CLUB IN LAS VEGAS, NEVADA!

Wed, 13 May 2015 00:00:00 GMT

Wednesday, May 13at 4:00pm - 6:00pm in PDT

Jean-Marie Auboine Chocolates
4780 W Harmon Ave Suite 1, Las Vegas, Nevada 89103

Chef: FRANCESCO BATTAGLIA & JEAN-MARIE AUBOINE
Themes:
CHOCOLATE SENSATIONS
MODERN PASTRY
ITALIAN GELATO

...Don't miss the COCKTAIL PARTY AFTER THE DEMO!

Participation is free. The confirmation of your presence will be highly appreciated. Please confirm your reservation by contacting us on:
Office: +1.980.237.2474
Mobile: +1.980.298.2993
info@bravonorthamerica.com

WEDNESDAY, MARCH 11 2015 GELATO CLASS@ICE

Wed, 11 Mar 2015 00:00:00 GMT

Wednesday, March 11at 10:00am - 1:00pm in EDT

Institute of Culinary Education
50 W 23rd St, New York, New York 10010

Organized by Bravo North America & PreGel America.
Participation is free. The confirmation of your presence will be highly appreciated. Please confirm your reservation by contacting us on:
Office: +1.980.237.2474
Mobile: +1.980.298.2993
info@bravonorthamerica.com

BRAVO TRITTICO CLUB IN NEW YORK!

Wed, 29 Oct 2014 00:00:00 GMT

Wednesday, October 29, 2014at 11:00am - 2:00pm in EDT

Ice Institute Of Culinary Education
New York, New York 10010

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet.
We will use Pregel ingredients!

OCTOBER 23, 2014 - OCTOBER 24, 2014 BRAVO TRITTICO CLUB IN GAITHERSBURG, MARYLAND!

Thu, 23 Oct 2014 00:00:00 GMT

Oct 23, 2014 at 3:30pm to Oct 24, 2014 at 2:00pm in EDT

L'Academie de Cuisine Culinary School - Professional
16006 Industrial Dr, Gaithersburg, Maryland 20877

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet.

Choose the date:
23rd october: 03.30pm-06.00pm
or
24th october: 11.00am-02.00pm

BRAVO TRITTICO CLUB IN CHICAGO, ILLINOIS!

Mon, 20 Oct 2014 00:00:00 GMT

Monday, October 20, 2014at 1:00pm - 3:00pm in CDT

The French Pastry School
226 W Jackson Blvd, Chicago, Illinois 60606

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet

OCTOBER 16, 2014 - OCTOBER 17, 2014 TRITTICO CLUB IN MIAMI, FLORIDA

Thu, 16 Oct 2014 00:00:00 GMT

Oct 16, 2014 at 1:00pm to Oct 17, 2014 at 1:00pm in EDT

Swiss Chalet, Miami, Florida
Doral, Florida

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet

OCTOBER 13, 2014 - OCTOBER 14, 2014 BRAVO TRITTTICO CLUB IN LAS VEGAS, NEVADA!

Mon, 13 Oct 2014 00:00:00 GMT

Oct 13, 2014 at 1:00pm to Oct 14, 2014 at 1:00pm in PDT

Jean-Marie Auboine Chocolates
4780 W Harmon Ave Suite 1, Las Vegas, Nevada 89103

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet

BRAVO TRITTICO CLUB IN VANCOUVER, CANADA!

Fri, 10 Oct 2014 00:00:00 GMT

Friday, October 10, 2014at 9:30am - 4:00pm in UTC+02

Pregel Canada, 19272 96 Ave #4, Surrey BC V4N 4C1, Canada

In partnership with ECM

Chef: Christian Perenzin
Themes: pastry cream, butter cream, lemon cream, glacace, chocolate mousse and ganache, gelato and sorbet

Participation is free. The confirmation of your presence will be highly appreciated. Please confirm your reservation by contacting us on:
Ph: 604 291 63 63
rbresciani@ecm.bc.ca
www.ecm.bc.ca

OCTOBER 25, 2012 - OCTOBER 26, 2012 TRITTICO® CLUB CHICAGO US

Thu, 25 Oct 2012 00:00:00 GMT

Oct 25, 2012 at 9:00am to Oct 26, 2012 at 4:00pm in CDT

Cora Italian Specialties
9630 Joliet Rd, Countryside, Illinois 60525

Chef: Danilo Freguja, Italy
Themes: chocolate, modern pastry creations, macarons de paris, gelato, and further more.

OCTOBER 22, 2012 - OCTOBER 23, 2012 TRITTICO® CLUB TORONTO CA

Mon, 22 Oct 2012 00:00:00 GMT

Oct 22, 2012 at 9:00am to Oct 23, 2012 at 4:00pm in UTC+02

Frigid Equipment Ltd. 391 Edgeley Blvd. - Unit #3, Concord, ON. L4K 4A7

Chef: Danilo Freguja, Italy
Themes: chocolate, modern pastry creations, macarons de paris, gelato, and further more...

OCTOBER 10, 2012 - OCTOBER 11, 2012 TRITTICO® CLUB QUEBEC CITY CA

Wed, 10 Oct 2012 00:00:00 GMT

Oct 10, 2012 at 9:00am to Oct 11, 2012 at 5:00pm in UTC+02

Rapido Équipement, 735, avenue Pruneau, bureau 100, Québec (Québec)

Chef: Stephen Galbrun, France
Themes: chocolate, pastry creations, macarons, gelato, and further more...