The International Chef Academy

Whipped pastry
2026-03-30 | Scuola di Cucina International Chef Academy, Viale Europa 1, Siena, Italia
White and cocoa. Making of tea pastry.
Duration: 3 hours

Soups and velvety soups
2026-04-01
Liquid-based preparations. Textures and taste.
Duration: 4 hours

Shortcrust pastry with yeast
2026-04-01
Fruit tart, ricotta tart, chocolate tart and Nonna’s cake.
Duration: 3 hours

Sandblasted pastry
2026-04-02
Mixing techniques. Countertop pastry production.
Duration: 3 hours

Colored fresh pasta
2026-04-07
Doughs and shapes.
Duration: 4 hours

The biscuits
2026-04-07
Cookies, Baci di dama, Sandblasted, semi-crunchy and Rose del Deserto.
Duration: 3 hours

Pici and potato gnocchi
2026-04-08
Realization, cooking and condiments.
Duration: 4 hours

Sponge cake, baths and creams
2026-04-08
Masses and proportions. Making a finished cake.
Duration: 3 hours

Open lasagnetta and cannelloni
2026-04-09
Creation and presentation.
Duration: 4 hours

Lemon meringue
2026-04-13
Sandy pasta, lemon custard and Italian meringue.
Duration: 3 hours

Leavened with direct dough
2026-04-15
Schiacciate, Grissini, Piadine and Milk Sandwiches.
Duration: 3 hours

Risotto and crepe bundles
2026-04-15
Ingredients, preparation and presentation.
Duration: 4 hours

Indirect dough leavened products
2026-04-16
White bread, salty, wholemeal, Pan cò Santi, focaccia and pizza with biga.
Duration: 3 hours

Special flours in pasta
2026-04-20
Wholemeal, Chestnuts, Cocoa and Condiments.
Duration: 4 hours

Browse sweets
2026-04-22, 2026-04-23
Puff pastry, Croissant and Pain au chocolat.
Durata: 3 + 3 hours

Tortellini and ravioli
2026-04-27
Stuffed pasta: preparations and condiments.
Duration: 4 hours

Donuts and creams
2026-04-27
Dough and creams.
Duration: 3 hours

Wet cooking
2026-04-29
Cuts, cooking technique and presentation.
Duration: 4 hours

Bavarian and crumble
2026-04-29
White, dark, with gianduja. Combination of crunchiness and creaminess.
Duration: 3 hours

Bakery
2026-04-30
Plumcakes, muffins, mini muffins, cupcakes, cakes and decorations.
Duration: 3 hours

Braised meat
2026-05-04
The choice of meat. Preparations, pairing and side dishes.
Duration: 4 hours

Mousses
2026-05-04
White chocolate and yoghurt, dark chocolate, lemon and vanilla.
Duration: 3 hours

The fried
2026-05-06
Fantasies of batters and cooking techniques.
Duration: 4 hours

The brioche dough
2026-05-07
Dough and variations.
Duration: 3 hours

Baked pies
2026-05-11
Dark, marbled and apple flavored.
Duration: 3 hours

The venison
2026-05-11
Marinating, cooking and preparation techniques.
Duration: 4 hours

Spoon desserts
2026-05-13
Panna cotta, creme caramel, strawberry and caramel sauce
Duration: 3 hours

Deboning, stuffing and tying
2026-05-13
Duration: 4 hours

Charlotte and ladyfingers
2026-05-14
Sponge cake, syrup, cream and biscuit. Finished cake assembly.
Duration: 3 hours
