Hello everyone!

At YAMANOTE, from the first year of confectionery, there is a special training course that you can choose by yourself once a week!

Introducing one of the classes, ``Pastry Chef Major''!

In the major training course, you can take special classes from chefs who are active at the top of the professional field!

Even first-year students can learn about cutting-edge techniques and highly difficult cakes!

How about today! Special class!

We had a class taught by Chef Kikuchi of "Resane Falls" in Ebisu! 👏

Click this URL for Chef Kikuchi's restaurant →https://lesanneesfolles.jp

I made "Mont Blanc"!

It's a bit different from the regular Mont Blanc, and it's named "Cotopaxi Légere" after the mountain called Cotopaxi in Ecuador!

I've made Mont Blanc many times in training, but today I increased the difficulty⤴️

The students are also nervous but enthusiastic!

First, a demonstration by Chef Kikuchi!

The students listened intently as they talked about not only the Mont Blanc process, but also ``on-site stories,'' ``What kind of pastry chef are they looking for?'' and ``Opening their own shop.''

Be sure to take notes during demonstrations during daily practice!

Getting into the habit of taking notes will be important when you go out into the field! 💪

Practical training starts immediately after the teacher makes it!

A typical Mont Blanc usually only contains fresh cream and chestnuts,

This time, we learned about the texture and taste accents, including chocolate dough, crispy fiantine, fresh cream, astringent chestnut, and cassis jelly! 💡

The finished cross section is very stylish!

After all, this is the first time I've tried squeezing Mont Blanc! Is difficult!

Squeeze from the bottom to the top instead of the general rolling type.

Chef Kikuchi visited each group and carefully taught each of them!

After learning from the chef, the students quickly became better at it and the students themselves were impressed😊👏

Squeeze and complete!

Instead, we will cover it with chocolate called “Grassage Chocolat”!

Have you ever seen a Mont Blanc like this? ?

Finally, paste the tempered chocolate and it's done! ✨

Here's the section you've been waiting for!

We learned about the higher-grade "Mont Blanc", which is particular about not only its taste and texture, but also its cross section and appearance!

At the open campus, you can hear real student stories!

Check here if you are interested

☟☟☟☟☟☟

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801