Training for confectioner teachers

Six different themes were compiled and announced by the presidency, with an additional programme of visits to bakeries and confectioneries: 1. Chocolate making and decorating, 2. Ice-cream and parfait making, 3. Preparing whipped toppings and pastries, 4. Modern cake decorating, 5.International confectionery skills, 6. Preparing plate desserts and modern creams.

Due to the low number of applicants, only three of these courses were announced this year. The first training course was international confectionery skills at the end of September, led by master confectioner Andrásné Kemény. In mid-October, confectioner Maria Lusztigh taught chocolate making and decorating techniques. In November it was also her who gave a course on plate desserts and cream dessert cups. The organisers hope that word of this year’s successful training courses will spread by word of mouth in the training centres, and that sooner or later all confectioners and pastry chefs will participate in one or two training courses – which are paid for by the centres. //