A final party for the conclusion of another great and beautiful pastry class...

by Umberto - Saturday, April 23, 2016

A final party for the conclusion of another great and beautiful pastry class...

Last night ended the experience for another 15 new pastry chefs in our school! Congratulations to all: attendees and the fantastic and highly professional organization of Cookerylab!

Read the rest of this entry »


 

Today starts the firts week of another course for Pastry in our School!

by Umberto - Monday, April 11, 2016

Today starts the firts week of another course for Pastry in our School!

And next wednesday also the other room "Bean to Bar Area" will host costumers from Sweden while next week will be the time of the French costumers...

Read the rest of this entry »


 

The Easter show: big chocolate Egg of Santori!

by Umberto - Thursday, March 24, 2016

The Easter show: big chocolate Egg of Santori!

As every year in the province of Viterbo, comes with the crane the huge chocolate egg of Santori, hystorical costumer of Fbm.

Read the rest of this entry »


 

Yes, Ernst Knam, the Tv chocolate star, continues with us in our School!

by Umberto - Thursday, March 24, 2016

Yes, Ernst Knam, the Tv chocolate star, continues with us in our School!

While it has been recently opened his new store and the new lab full of Fbm machines in down town of Milan, Ernst Knam confirms his presence in our EliteFbm School also for 2016. Ernst has been the first teacher of our School when we started and remains the backbone of our calendar. But not only this...

Read the rest of this entry »


 

Las Vegas Chocolate School: here is how we are waiting Easter in Nevada ...

by Umberto - Saturday, March 19, 2016

Las Vegas Chocolate School: here is how we are waiting Easter in Nevada ...

Waiting for the next course for bean to bar chocolate in May in Las Vegas with Jean Marie Auboine, who remained with only one empty seat on the fifteen available, here is some pictures from the last course on Easter with Marc Ducobu, ambassador of chocolate Cargill.

Read the rest of this entry »


 

From England the first to try our Bean to Bar Area!

by Umberto - Thursday, February 18, 2016

From England the first to try our Bean to Bar Area!

The first 2 days of trials in our Bean to bar Area in our Chocolate School were held with English customer. Making chocolate with Fbm machines is simple!

Read the rest of this entry »


 

Knam: "Stadio" between Valentine's Day and Sanremo!

by Umberto - Sunday, February 14, 2016

Knam: "Stadio" between Valentine's Day and Sanremo!

Congratulations to the singers Stadio and still a great showcase for Ernst Knam who delivered with Radio Italy a special cake to the winners of the Festival of San Remo but he has not forgotten that today is also the Valentine's Day!

Read the rest of this entry »


 

First week of the Pastry and Cake Design has gone!

by Umberto - Saturday, February 13, 2016

First week of the Pastry and Cake Design has gone!

Here are some moments of the Pastry and Cake Design's course being held in these two weeks in our EliteFbm School! Monday we restart and, as always, the professionalism and the availability of our teachers, allows us to create full days of notions and... emotions!

Read the rest of this entry »


 

Bean to Bar Area: finished the pilot course. Now packages!

by Umberto - Tuesday, January 19, 2016

Bean to Bar Area: finished the pilot course. Now packages!

After the first pilot course in our classroom dedicated to bean to bar chocolate. Now anyone can try to verify how it is simple to make your own chocolate. Then it could be tested in the shops or sent to potential buyers in order to be sure that this magic adventure can begin. Young students have succeeded!

Read the rest of this entry »


 

Bean to bar area: know before to grow!

by Umberto - Thursday, January 14, 2016

Bean to bar area: know before to grow!

Bean to the Bar Area is the new hall created iside the EliteFbm school. Anyone can try to make their own chocolate and maybe even sell it in his own shop as a start up concept, before starting to tackle the project that made the success of a lot of little chocolate makers in the world. As already happens in our school EliteFbm for all pastry classes, we do not want to do demonstrations when everything seems easy but we want to give to the clients the possibility to understand how it is and how much interest they can have in their shop. Bean to bar area is available to all. Making chocolates is not that difficult and it is very exciting!

Read the rest of this entry »


 
 1234567891011121314Next