烘焙培训学校哪家好?

烘焙培训学校哪家好?请到乐得·全球同步体验式艺术烘焙培训机构
T Dessert乐得·国际艺术烘焙培训，是一所专业烘焙与美学艺术相融合的国际培训机构。为中国烘焙人提供一个不经任何中转，同步传送国际前沿专业技术、国外配方和实践经验的开放式交流平台。

T Dessert 2016讲师团队

Pol Anter Campdepadrós
精品法式西点全项课程讲师。
T Dessert首席甜品主厨，西班牙籍高级法式甜品主厨，曾任职于法国高端星级酒店、西班牙知名甜品店及星级酒店饼房，师从世界一流米其林大师，现任T Dessert全职讲师。擅长经典法式甜品制作，对于混合异国风味，将果园季节性水果与甜品的结合有自己的独特之处，为擅长正宗法式甜品和手工巧克力，样式富于变化，口味碰撞。在甜品设计上的各种奇思妙想，将会为课程带来更为精美绝伦的美味与视觉享受。
T Dessert head pastry chef, Spanish senior French Dessert chef, who have served in high star hotel, hotel and Spanish famous Dessert shop cake room, from the world first-class master Michelin, the current T Dessert full-time lecturer. Good at classic French dessert made of hybrid exotic, combines seasonal fruit orchards and desserts has its own unique, the most good at authentic french-style desserts and handmade chocolate, style abound change, taste collision. In all kinds of ideas in the design of the dessert, will bring course more exquisite taste and visual enjoyment.

Questions about the Pol
Q1：为什么选择来到中国工作？
Ａ：中国是一个令人想往的国家，我一直很喜欢，正好有机会可以到中国来工作，我就来了。来到北京发现国外很多好的甜品制作方法，包括中国人对甜品的认识都与我们不同，所以决定留下来。
China is a country of people want to, I've always liked, just can have the opportunity to work to come to China, I came. Came to Beijing found abroad many good dessert making method, including the Chinese understanding of desserts are different from we the people of Europe, so I decided to stay.
Q2：为什么加入T Dessert？
Ａ：我很喜欢这里，我觉得T Dessert是一个很国际化的、包容的、也愿意分享的好地方，它接受并愿意传播国外好的甜品做法和文化；我喜欢跟中国的同学一起学习，一起做甜品的过程，也告诉她们正确的对甜品理解，通过课堂上的教课，慢慢传递给大家，让更多人学习。
I really like it here, I think T Dessert is an international school, inclusive, and willing to share, it accepts and is willing to spread good Dessert practice abroad and culture; I like with Chinese classmates learn dessert, do dessert, will also be the correct understanding of dessert, through classroom teaching, passed to everybody, let more Chinese people learning.
Q3：有什么爱好？
Ａ：我的生活就是运动、甜品和读书。每天都会跑步、游泳和器械练习，假期我都会去旅行，今年假期会去西藏，很不一样的地方，很神秘。
My life is movement, dessert and reading. Exercise every day, running, swimming and instrument of practice, the holiday I will go to travel, this year it plans to go to Tibet, the different place, very mysterious.
Monsieur Morel
专业法式面包课程讲师。
法国专业面包大师，曾任法国MOF面包大赛评审团成员，目前中国一位专业法籍面包大师 Monsieur MOREL，中文名老梦，现任T Dessert专职授课讲师。16 岁开始在法国诺曼底地区面包店学习制做面包，后到巴黎开始面包职业生涯至今，40 余年如一日的专业匠人精神：认真、专注、敬业，手工法式面包经验丰富致极。用天然的原材做新鲜的面包是他一贯的坚持。
French professional master of bread, a former French bread and MOF competition jury members, China is now the only a professional master of French bread Monsieur MOREL, Chinese old dream, current T Dessert full-time instructor. 16 years old began to study making bread, bakery in Normandy, France region to Paris after the start date of bread career, more than 40 years of professional craftsmen spirit: serious, dedicated, professional, French bread to extremely experienced by hand. Use natural raw material to do the most is the most fresh bread he always insist on.

Questions about the Morel
Q1：为什么选择来到中国工作？
Ａ：中国一直是我喜欢的地方，并且缘份来了，我现在太太就是中国人，我深爱她就跟她一起来到中国，现在有了老梦面包店，做了几年，目前正准备扩大，我只做新鲜的法国面包给中国人吃。
China has always been my favorite place, and the fate is coming, my wife is Chinese, now I came to China with her love her, now with the old dream bakery, did a few years, is now ready to expand, I only do the most fresh French bread to eat.
Q2：为什么加入T Dessert？
Ａ：我觉得这是一个很专业的地方，跟我们法国很多烘焙学校的很像，为学生考虑的很周到，希望她们都能真正学到有用的，而且是对的技能，法国面包在制作时处处讲究，还有很多我们要教给学生。课程安排我们每3个月就开会讨论，我觉得这种认真、负责的态度，很值得我选择和加入。
I think this is a very professional place, like France a lot of baking school with us, for students to consider the very thoughtful, hope they can learn really useful, but also the skills, French bread in everywhere pay attention to when producing, there are many we are taught to students. Curriculum we meeting every three months, I think this kind of serious and responsible attitude, it's worth it I choose and join.

大谷美帆
日式西点周末专项课程讲师。
日式西点&日式传统糕点厨师双专业，主攻手工制作和日×法式产品研发，有着十四年西点从业经历，现任T Dessert专职授课讲师。大谷老师个人风格明显，注重原材、口感和味道的多重协调搭配，在以日本料理制作精髓为基础上，设计、制作甜品，讲究从料理宽广视角出发，不狭隘于甜品技术本身。来到中国后，曾负责北京多个日本甜品屋的后厨制作和产品研发：Strawberrycafe、Peko、美丫妈妈起司蛋糕等。
Japanese west & Japanese traditional pastry chef double major, major handmade, and day by French product research and development, the west point has fourteen years relevant working experience, the current T Dessert full-time instructor. Otani teacher individual style, pay attention to the raw material, taste and smell of the multiple coordination collocation, on the based on Japanese food production essence, design and production of dessert, and pay attention to from at a broad perspective, don't narrow the dessert technology itself. After come to China, was in charge of Beijing after several Japanese dessert house kitchen production and product research and development: Strawberrycafe, Peko, mei ya mother cheese cake, etc.

Questions about the Dagu
Q1：为什么选择来到中国工作？
Ａ：听很多来过中国工作的烘焙师朋友们说，在中国没有特别好吃的日本蛋糕，我就想：我可以给中国喜欢日式蛋糕的朋友们介绍一下，让大家了解日本其实有很多很好吃的蛋糕，并且做给她们吃，让吃到的每个人都感觉到幸福，所以我就来了。
Listen to a lot of work to China before baking friends say, in China there is no special delicious cake in Japan, I thought: I can introduce Chinese friends who like Japanese style cake, let everybody know Japanese actually has a lot of delicious cake, and give them to eat, let everyone to feel happy, so I came.
Q2：为什么加入T Dessert？
Ａ：在中国，有很多人喜欢日式口味的蛋糕，而又很少有做的非常道地的日式蛋糕店。T Dessert是一个让中国烘焙学生们学习到不同国家甜点的平台，所以我觉得加入后，我可以教给更多喜欢日式蛋糕的人学习真正好吃的日本蛋糕。
In China, there are a lot of people like Japanese taste of the cake, and there are very few do very authentic Japanese cake shop. T Dessert is a China baking the students learn different countries Dessert platform, so I think to join, I can teach more people like Japanese style cake learning really delicious Japanese cake.
Q3：主要教授哪类日式甜点？特点是什么？
Ａ：我将会教给学生们日式奶油蛋糕、栗子蛋糕、慕斯蛋糕等很多种。日本蛋糕主要特点就是甜度不高，多用新鲜水果装饰，重视整体口味。
I will teach the students Japanese cream cake and chestnut cake, mousse cake, etc. Cake Japanese main characteristic is sweetness is not high, multi-purpose fresh fruit decoration, attaches great importance to the overall taste.

陶子
西点装饰设计课程讲师。
艺术设计专业，多年从业经历，曾任中国一级刊物视觉美术总监、时尚刊物主编；艺术产品设计项目主理人；烘焙食品设计师、甜点装饰设计师&培训师；擅长在甜品上做设计，并将设计理论带入实际甜点装饰制作中，现任T Dessert西点装饰设计课程授课讲师，T Dessert品牌创始人，中方合伙人。西点装饰设计课程，是国内也是一个将甜品与设计相结合的课程，我们希望通过这个样的课程学习，能够提高甜品师的审美水平和设 计能力，学会甜品设计的基本法则，熟练运用到自己店里的甜品出品，来未来的甜品设计、研发中去。
Art design major, many years of experience, a former China top-class director of visual art, fashion journal editor; Art product design project organizing people; Baked goods designers, dessert decoration designers & trainer; On Dessert good at design and Dessert decoration in making design theory into practice and the current T Dessert pastries decoration design course, the instructor T Dessert brand founder, the Chinese partner. Pastries decoration design courses, is China's first and only a combined desserts and design course, we hope that through this kind of course learning, can improve the aesthetic level of dessert architect and design ability, learn to dessert design basic laws, skillfully use to dessert product in the store, to dessert design, research and development of the future.

Questions about the Taozi
Q1：创办 T Dessert 乐国际艺术烘焙培训机构的初衷是什么？
Ａ：我做过设计师，美术总监，媒体主编，10几年下来发现过惯了浮光魅影般的赶生活，总觉得轻飘。于是就想，人生短暂，是时候去挑战它， 改变它了，说做就做的终选择，就是我所热爱的甜品事业。当时国内的烘焙培训市场还不繁荣，在国内想找到一家国际性的烘焙培训并没有， 全部都是国内厨师收徒式学习，本来已在计划中的 Feangdi 之行也因为宝宝原因暂时无法实行，当时我就想一定会有跟我一样人，不能就这样 算了，于是就有了今天的 TD。
I have been a designer, art director, media editor, 10 years found floating accustomed light phantom of the opera out of life, always feel light. So I think, life is short, it's time to challenge it, change it, just do it the ultimate choice, is what I love desserts. Bake domestic training market at that time were not prosperity, at home did not want to find an international baking training, all of them are domestic chef enlightening study, was already on the line of the planned Feiangdi also because the baby temporarily unable to carry out, then I think there must be a person as well as I do, can't just forget it, so there will be a TD today.

Q2：TD与国内其他烘焙培训机构有什么不同？tde***
Ａ：首先，我们是一个烘焙的培训机构，即不是课堂也不是学校，我们希望通过搭建一个国际性的，专业性的平台，做为桥梁打开中国了解国际烘焙行业的大门。其次，我们直接聘请国际上的专业chef 长期在 TD 任教，学员不通过任何中转、不用走出国门，就能学到正确的、新的、有设计美感的甜品。后，TD 除了教给学员专业技能，国外配方，更重要的是会教给大家设计甜品的思维模式，只有眼界开扩，技术过硬才能叫做 Head chef。有些学员觉得我们高大上，我只想说：当你体验到，才有比较，才会判断。
First of all, we are a baking training institutions, namely not class or school, we hope that by building an international, professional platform, as a bridge to open the door to understand international baking industry in China. Second, we directly employ international professional chef taught in TD for a long time, not through any transit, don't have to go abroad, can learn the most correct, the latest, most design aesthetic feeling of dessert. Finally, TD in addition to teach students professional skills and foreign formula, more important is the thinking mode of dessert will teach you design, only the eyes open expansion, skillful can only called the Head chef. Some students think we are tall, I just want to say: when you experience the best, is the comparison, judgment.

Q3：你怎么看待跨界创业？
Ａ：我不是一个专业甜品主厨，TD 不缺这个，我只是希望能够通过我的一些经验，带着 TD 为引领中国烘焙业的发展做一点有意义的事情。
I am not a professional dessert chef, TD is not short of this, I just want to be able to pass some of my experience, with TD to lead the development of China's baking industry to do some meaningful things.

大志
西点装饰计课程讲师。
教育学和艺术学双博士，长期旅居日本，德国法兰克福艺术学院立体造型专业，日本山形大学艺术教育学专业，日本文星艺术大学立体造型专业，现任T Dessert授课讲师。目前主要从事食品雕塑创意设计和研究，是目前国内惟一一位将雕塑艺术与烘焙艺术完美融合的造型艺术家。
Education and art, Ph.D., living in Japan for a long time, the three-dimensional modelling of art academy in Frankfurt, Germany, Japan yamagata university art education professional, Japan satellites stereo modelling art university, feng current T Dessert instructor. At present mainly engaged in food sculpture creative design and research, is the present domestic only one will be bake with the modelling of perfect fusion of art sculpture art artist.

Questions about the Dazhi
Q1：为什么加入T Dessert？
Ａ：T Dessert的出现，无疑对整个烘焙业界的审美普及起到了很大的推动作用，它将西点与设计很好的结合在一起，通过T Dessert教给学生，让他们在未来的工作中可以使用，并带入到大众生活中去。我之所以加入，也是希望能够把我这些年在食品和雕塑方面结合的心得跟学生们一起分享，希望能够对更多人的西点设计提升尽一点点力。
T Dessert, there is no doubt for the baking industry aesthetic universality has played a great role in promoting, it will west point and design a good together, through the T Dessert to teach students, let they can use in the future work, and into the life of the masses. The reason why I join in, also want to be able to put me over the years in terms of food and sculpture combined with the experience and share with students, hope to be able to do a little advance more west design.

Q2：对于西点与设计相结合有什么观点？
Ａ：艺术简而言之就是对认识和追求，反应现实但又超脱现实的社会意识形态。西点本身也是社会意识形态之一，加以立体造型和色彩的装饰，在视觉和触觉之上，同时增加了嗅觉和味觉的感受力。所以西点一样可以作为特有立体造型原材，全新的回归到艺术这个大家庭中，更好的展示其特有的魅力。
Art in short understanding and pursuit of beauty is truth, but escapist social ideology. West itself is one of the social ideology, to the three-dimensional modelling and color decoration, in the vision and touch, and at the same time increase the sensibility of smell and taste. So at the same specific stereo modelling can be used as raw material, the return of the new to the art of this big family, better display its unique charm.

北京烘焙培训
北京烘焙培训学校
西点培训学校哪家好
面包培训学校那家好
烘焙培训
烘焙培训学校
西点培训
面包培训
面包培训学校
烘焙培训学校哪家好