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1 August 2017
Nordic Food
Starting 2017, the PanGastRo Association - organizer of training courses for bakers, confectioners and chefs - enjoys a new collaboration with Nordic FOOD. This partnership has enabled hundreds of students to work in intensive training programs with the highest quality ingredients and obtain superior quality products.
Practical testing of the ingredients distributed by Nordic Food has brought many positive feedback from bakers, confectioners and chefs who used them for the first time, and having all the information they need to continue using them in their own production facilities. The indisputable quality of the ingredients used in production results in premium products that can attract more customers, which convinced everyone at the tasting of the products prepared during the course days.
Elle & Vire butter and whipped cream, ICAM chocolate, Granarolo mascarpone, Scandic freeze-dried or frozen fruits, Boiron fruit purees are just few of the Nordic raw materials used in intensive training courses.
You can taste and experience these products by participating in the following PanGastRo classes:
| Date | Location | Courses |
| 4-5 September | Odorheiu Secuiesc | Desserts and Cake Monoportions |
| 6-7 September | Odorheiu Secuiesc | Kitchen Deserts |
| 12-13 September | Brasov | Fish and Crustaceans Dishes |
| 19-20 September | Odorheiu Secuiesc | Creative Kitchen |
| 25-26 September | Odorheiu Secuiesc | Traditional Cakes |
| 27-28 September | Odorheiu Secuiesc | Desserts and Dietetic Cakes |
| October | Brasov | Baptism Cake Decoration |
| 9-10 October | Cluj Napoca | French Desserts |
| 11-12 October | Cluj Napoca | Handcrafted chocolate |
For more details about the courses organized by the PanGastRo Association visit the website: www.pangast.ro
The PanGastRo Association of Specialists in Bakery and Gastronomy activates in the interests of specialists and companies in the field of bakery, confectionery and gastronomy. We organize courses for: consecrated cakes, cakes and desserts monoportions, French mini cakes, French desserts, dietetic desserts, Macarons and Candy Bar, shaping flowers and figurines from sugar paste, edible lace and decorations in various styles, French pastry, chocolate - praline crafts, isomalt modeling, grills, sculpture in vegetables and fruits, cold dishes, hot dishes, vegan dishes, kitchen desserts, etc.
