We are proud to present some of our partners in knowledge from the world of confection and pastry.
Melissa Coppel one of her great obsessions is moving chocolate-making towards the freshness and creativity of plated dessert. Imagination and sensitivity of restaurant pastry is something which the Colombian Melissa Coppel feels is missing in chocolaterie. It is one of her greatest challenges.
We at Chef Rubber are always in awe of Melissa’s creations and are quite honored to be her exclusive supplier of many key ingredients and supplies. Click below to learn more about Melissa and see some samples of her amazing work.
“I was about to abandon pastry making when… I went through the hardest moment of my life some years ago. and the light at the end of my tunnel was the passion I felt and still feel for patisserie. I never thought about leaving my profession aside. I consider myself the luckiest person in the world, since my work is also my passion”
Chef Coppel offers complete and innovative programs at her new Atelier in Las Vegas. Aside from teaching specialized workshops herself, her school boasts a calendar of highly anticipated workshops taught by rotating Master Chefs from around the world. Take your skills to a new level by connecting with some of the best pastry chefs in their fields!
The French Pastry School of Kennedy-King College at City Colleges of Chicago is the premier international institution of pastry arts education
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
“The French Pastry School of Kennedy-King College at City Colleges of Chicago strives to offer an innovative, effective, intensive education in which students are equipped to achieve excellence in the pastry, baking and confectionery arts.”
New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit nochi.org.
The Pastry Academy
After fourteen years of devoting his life fully to the pastry industry Chef Amaury decided to open his very first pastry school! He has spent the last three years traveling the world learning from different cultures and teaching high-level pastry skills, it was now time to do something great in the place he calls home, Las Vegas!
He wants to put his life experience in the pastry industry to works for everyone else who would like to learn the fundamental and advanced skills of this beautiful craft with an intensive ten-week program covering all bases: pastry, plated dessert, chocolate, ice-cream, danish, bread, candy. Starting from the beginning and going all the way to more advanced skills, you will have everything you need to start your sweet new career!
See you in Las Vegas!