scolpire la frutta ed imparare a realizzare decorazion per cocktails con il corso papillon di paolo pachetti per scuole e barman
 

 

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CORSI SCULTURE E DECORAZIONI DI FRUTTA METODO PAPILLON -ITALIA
1° GIORNO

Presentation and introduction of the Italian School for “Fruit sculptures and cocktails decorations with Papillon Method - Italy”

Brief video demonstrations.

All the students will be provided with a tool kit and will be explained how to use them.

12 – 1pm: Lunch time

All the students will be provided with the necessary fruits to create their first fruit sculptures. The lesson will take place making the students create their own sculptures.

Obviously the lesson and the making up will be supervised, explained and followed step by step by the Master Paolo Pachetti him self for each student. At the end of the lesson all the tools will have to be washed, dried and replaced into their case whereas all the fruit sculptures will be put into plastic bags and placed into the fridge to a temperature between +4°C and +8°C.

At 6pm, end of the lesson.
2° GIORNO

The second day will be dedicated to the making op of sculptures a little bit more complicated.

It will not be a problem because students, after the first lesson, will be able to work on their own.

12 – 1pm: Lunch time

In the afternoon Master Paolo Pachetti will show how to put up together fruits in order to create little birds, parrots and fish.

At 6pm, end of the lesson.

At the end of the second lesson students will be given their certificate, a collection of DVDs about fruit sculptures and decorations. Dvds will be useful to go through again their lessons. If anybody will be interested in repeating the course or in becoming a Master in fruit sculptures, Mr Paolo Pachetti will send him a personal letter regarding a detailed evaluation of the student during the course.
Necessary Tools:

 

  • ach student must hold:
    • a pair of 20 cm scissors;
    • a pair of small scissors;
    • a smooth bladed and pointed 30 cm long knife;
    • a small and smooth bladed 15 cm long knife;
    • a small, smooth and curved bladed 15 cm long knife;
    • an apple core remover;
    • cones for patisserie sacs (various measures);
    • 5 scalpels;
    • 100 wooden 30 cm long kebabs;
    • 100 wooden 10 cm long kebabs;
    • 100 toothpicks;
    • 2 tubes of universal glue;
    • A small pair of pincers.
 
Fruits:


  • The following list is thought per student

    • 4 possibly oval oranges;
    • 4 possibly oval lemons;
    • 2 rounded small lemons or 6 limes;
    • 4 yellow grapefruits;
    • 6 pink grapefruits;
    • 10 black olives with a small stone;
    • 2 pineapples with a green tuft.
SCULTURE DI FRUTTA E GUARNIZIONI PER COCKTAILS PAPILLON E' UN MARCHIO REGISTRATO DI PAOLO PACHETTI - TUTTI I DIRITTI SONO RISERVATI, E' VIETATA LA RIPRODUZIONE DI TUTTI I CONTENUTI DI QUESTO SITO ©2007FRUITSCULPTURE.IT -Web by CityWeb Agency
sculture di frutta e guranizioni per cocktails metodo papillon di paolo pachetti