Deli Delights 2 day Chocolate Masterclass with Will Torrent at Bertinet Kitchen

Day 1

After attending my first class on Chocolate two years previously with Yolande Stanley @ Bertinet Kitchen, I have made several Chocolate creations and now running my own Chocolate workshops with Children and have recently started Adult classes.  When I came across this masterclass I had that explosion inside that I had to attend and develop my current skills, and also a chance to meet the Master Will who has fantastic talent and experience that he could share with me.  As I walked down the stairs to the Masterclass I was greeted by Mr Torrent himself with a lovely warm welcome and finally I got to meet him in person.

The morning began with 7 other students, and what a way to start no other than Chocolate tasting.  We tasted several Callebaut chocolate including 70% Cocoa from Cuba , 70% Cocoa from Saint Domingue this was my favourite with Raspberry & Pineapple notes.  I was amazed even though were both 70% Cocoa how the tastes were different.  Chocolate is definitely a mine field of smells, explosion of tastes!  A fun packed day of learning.  

I have a huge passion for Chocolate making and recently have found it difficult to work out which direction that my career should be heading, so after class Will kindly let me chat with him about my situation.  I was so appreciative of his time and he gave me some great advise and encouragement.  I left day 1 with the biggest smile on my face and was bursting inside with ideas!

Day 2

I arrived bright and early for the second day full of enthusiasm ready for a full on day of creations.  I chatted with Will and he had actually thought about my situation over night and gave me a solution that was right under my nose all along.  It just shows sometimes that you need to look outside the box and ask advise from the talented, experienced, inspiring Chocolatier and Patissier.  Everything clicked and it was clear in my mind exactly what direction I was heading.

We had a fantastic day of creating chocolates, still not convinced by the White Chocolate, Tikka and Mango, sorry Will!  However the peanut butter and raspberry, and the caramel, bourbon with bacon they made me smile.  I always feel that I learn so much at Bertinet and it always inspires me.  Those two days were just amazing for me, Chocolate is clearly the biggest passion I have as my mind just explodes with flavour combinations and have that excited feeling!  Mr Will Torrent was a huge inspiration and as we discussed i'm currently planning my Workshops for 2016 and working on my own signature Chocolates, Thanks Will!

Classic Patisserie with Ghalid Assyb @ Bertinet Kitchen

As a enjoyed my early morning cuppa on a cold January morning,  I was starting to get itchy feet and kept thinking about my previous classes.  I started looking through the Bertinet calender and a certain class kept appearing for Classic Patisserie with Ghalid, even though it was similar to what I had previously done its important to see what other techniques other pastry chef's have, so I returned once again in February 2015 to Bertinet Kitchen.  

Full of excitement I arrived on a chilli morning to the wonderful smells of Baking!  Entremet are so full of delicious elements therefore a full on day creating level after level.  These have to be the most time consuming delights however the end results are worth all the effort and gives me great joy to see my customers faces when they are seen in my Patisserie chiller.  I became clear over the day that we all have our own way of doing things, and been taught by this talented, experienced Pastry Chef, the slighest little tweak can make such a huge impact in a good way.  

Once again I left with more knowledge and skill inspired to create!

My Raspberry Entremet after returning from the course

Entremet Gateux with Yolande Stanley at Bertinet Kitchen

With all my previous training my passion for food was developing more and more, I felt that I still had lots to learn and to develop my Patisseries further I needed more training. I was bursting with excitement to see that Yolande was running another course at Bertinet in July 2014 and without hesitation I booked another days training.

An early morning start from West Wales leaving Carmarthen on the 6.15am train, I was on another adventure to Bath. As I walked through the bustling street I came across a florist that was bursting with smell and colour of beautiful summer flowers, and only felt right that I take a bunch for the lovely lady that had previously taught me so much. I arrived with only minutes to spare to a full class of students that had already spent 4 days training (lucky people) greeted with a lovely warm welcome , hug and smile when I handed her the flowers.

I knew this class was going to be different to the others as we were making Entremet which have several elements that take time to make and bake however the end results are mind blowing. It didn't take long before I was in my element scribbling all over my recipe sheets, so much knowledge and I wanted to learn as much as I could.  I never thought roasted Apricots with Rosemary could taste so delicious, this was just one of the elements that we made.  Another day packed full of creating, full of inspiration once more I didn't want the class to end.  

This was my own creation after the class

 

A class with the Master himself at Bertinet Kitchen - Croissant and Viennoiserie

We all have our weaknesses when it comes to things sweet, mine has to be Croissant and Viennoiserie so their was no hesitation when I was looking for my next training course.  I arrived back at Bertinet Kitchen on a cold February morning to be greeted by Richard himself, and down to the Kitchen workshop we went.  Its as if my mind remembered from my last visit and my mind came to life, full of energy and excitement ready to create.  However until you've had some of Richards homemade bread toasted with homemade Jam then you can start creating, he gets very upset if you turn down his breakfast (smiley face).  

A fully packed day of creating, from Pain au raisins and  Pain au Chocolat , from Creme Patisserie  to Sweet Dough, just some of our creations of the day this is what I though was my idea of heaven and then the mention of Doughnuts!  Did you say Doughnuts?  Yes, now I was in heaven, I could feel my waste band expanding just at the thought.  I was in my element and my passion to create was released once more, another inspirational class and Richard just fills  the room with enthusiasm.  He did discover that we made quite a mess on the chocolate class with Yolande and I was reminded of that on one of the pictures below.

I returned to my Tearoom and couldn't wait to get my new creations made and share with my customers, freshly baked Viennoiserie filled the room with wonderful smells and became a regular Bake in the mornings.  Then I introduced the Doughnuts!  I can say that they were a huge hit, so much naughtiness but oh so nice!  Always a fab end to the day as we all sat down to a delicious lunch prepared by the staff and no other than a nicely chilled glass of French wine. 

Its one of those things that I wished that I had discovered Yolande Stanley and Richard Bertinet of Bertinet Kitchen sooner, however the first opportunity I get to work along side these two talented mentors again I will be first in the queue. 

Mandy

When Deli Delights discovered Bertinet Kitchen in Bath

I arrived for my second day of training bright and early, I couldn't wait to start.  Who couldn't enjoy a day of Chocolate Making!  Surrounded by lots of different moulds and Chocolate we were again handed our recipe leaflets, we were making a chocolate flower centrepiece and chocolates, my mind exploded and I was in the element, saw many questions I wanted to ask, I felt like I couldn't stop talking.  I'm sure I did actually say at one point tell me to shut up if I’m asking to many questions.  I loved loved loved it, been taught by someone with such passion and knowledge was just amazing and Yolande gave you the confidence that you could do anything.  I'm sure you can already tell  but I felt like a kid in a sweetshop, In only two days I learnt so much.  As we sat for lunch Yolande was interested in my background and we chatted about the Deli/Tearoom and my day to day running and to my surprise she actually said that 'I was an inspiration'  To hear such lovely words from such a talented , high respected lady in the industry I was overwhelmed to say the least.   I came away full and bursting with enthusiasm wanting to create, my first stop on the way home was to get myself some ice trays and I created my own Deli Delights take on a Kitkat, and it went on from there creating different flavour combinations in all shapes and sizes and today I am still creating all weird and wonderful combinations.  I have also been running Children's Chocolate Master-classes and what fun they are, you can't beat the look on the kiddies faces when they turn the lollipops and chocolates out of the moulds, a picture I’ll always remember.

The best thing I ever did was discover Bertinet Kitchen, Yolande turned my world upside down and I can't ever thank her enough for her inspiration, a truly amazing lady.

The Beginning

As a Child I always wanted to run my own Cafe/Tearoom, in July 2007 my husband gave me the opportunity to do just that and we set up a Delicatessen called Deli Delights.  Surrounded by wooden apple boxes and dressers these were my base to display my wonderful products.  From Olives to Serrano Ham, Cheese, Olive Oils to Balsamic Vinegars been surrounded by these delicious products I felt like I was in the Mediterranean.  We spent 4 years on the Cardigan high street sourcing Local, National & International Fine Produce.

In July 2011 an opportunity came along for us to expand the business in St Dogmaels where we could run a Deli/Tearoom, this was the perfect combination in our eyes as this is where we always wanted the business to develop into.  In the heart of the village the lovely cottage full of character complimented our shabby chic, vintage , country style tearoom.  Surrounded by china teacups served alongside our loose leaf tea this soon became the meeting place for my Tapas, Greek & Mexican evenings, light lunches and afternoon tea and cakes.  Unfortunately our lease agreement came to and end in Sep 2014.

Sitting at a crossroads with no idea which road to take an opportunity came to have a market stall in the Cardigan Indoor Market.  Having had a successful customer base previously in Cardigan this seemed like the ideal solution to be back in the heart of the town.  In October 2015 on a cold morning I arrived into the indoor market with a range of deli products, homemade patisseries and savoury delights.  Welcomed with open arms by my previous customers who were delighted to have me back in the town who could now also sample all my new delicious delights.  Having settled well into the indoor market, in April 2015 the 'Bean and Gone' coffee stall were retiring and offered me the chance to continue the business under Deli Delights.  Having Pembrokeshire Roasted Coffee Beans, Loose leaf tea & patisseries what a great combination.  I am currently developing the Coffee and Tea range and would like to become a Tea & Coffee specialist in Cardigan, however Patisseries are my passion and with all three quality products these will compliment each other perfectly.

This is my story so far and I look forward to sharing my next chapter with you.

Mandy

When Deli Delights discovered Bertinet Kitchen in Bath

It was a lovely sunny day outside and the sun shines brightly through the skylight into the Tearoom, as I was glancing over at my chiller as I sat at one of my tables with a quirky table cloth full of cups and teapots sipping my China Rose & English Breakfast lose leaf tea mix, I felt that it was time that I was able to offer more speciality Cakes.  I picked up my laptop and started searching for courses on Patisseries, Bertinet Kitchen in Bath always seemed to be the place that kept appearing on my feed, something was obviously telling me that this was the place.  I entered the courses schedule and a 2 day course appeared doing a Chocolate & Sugar Masterclass, something inside came to light and this was definitely where I needed to start.  The first hurdle was to raise the funds but with some kind family members this was resolved and I was booked into the two day class in October.  Already feeling excited I was counting down the days.

I packed my bags and off we went to Bath with my husband, and two dogs.  We stayed in a dog friendly b&b outside and also made this into a little holiday the same time.  On a cold October morning my husband dropped me at Bertinet, feeling very excited and nervous the same time.  I walked into a lovely building with lots of character, the old fashion door bell rung as I walked in through the door where I was greeted by Richard Bertinet the owner of the Cookery School who is also a fantastic Baker.  He was full of chat and eager to discover what my background was making me feel right at home.  I was taken down the stairs by one of his team Alex to the kitchen where the classes are held where I was introduced to Yolande Stanley who gained the prestigious Master of Culinary Arts Pastry in 2000.  Greeted by the most wonderful smile and warmth I felt that I was in for a great two days, and boy I wasn't wrong.

We were introduced to the first day of 'Sugar' as we were all handed our own recipe sheets where we were going to make a sugar sculpture, I felt myself say to myself 'omg I am way out of my depth'.  I took a deep breath and said to myself 'you can do this' as the morning went by my mind seemed like someone had turned a switch on, I knew it was there but felt the fuse had been taken out.  I was bursting with excitement and enthusiasm and felt that I did deserve to be in the kitchen and I wasn't out of my depth.  My recipe sheets over the day had my own scribbles in every corner, blank space I could find, so much knowledge and I wanted to learn as much as I could.  As the day came to and end we created our own individual sugar swan sculptor, I actually felt so emotional and remember turning to Yolande and say 'I can't believe I have made this, I didn't think I would ever be able to make anything like this' and a full smile was sent in return, I was bursting with joy.  Yolande is the most inspirational person I have ever met.  We all sat around a table where they gave us the most delicious lunch, various type of Richards delicious breads, cheese, delicious cured meats and salads, the most amazing homemade pesto I have ever tasted and all to be washed down with a chilled glass of french wine.  

The perfect end to a perfect day...........Day 2 on Chocolate coming soon