July 31, 2006
October 14, 2005
..the courses they run are geared towards housewives/hobby cooks..career changers etc. Personally do not know of anyone who has attended a chocolate class there but cannot imagine it is of a standard to compare with anything organised by Valrhona or Callebaut for professionals.....
January 16, 2006
I went about 5 or 6 years ago on a day course which, as confiseur remarks, was for hobby cooks etc. It cost about £70 - £80 at that time. The course wasn't bad for the money and fulfilled what it set out to do in the literature. No attempt was made to demonstrate or discuss tempering techniques other than microwave but maybe a day course is a bit short for this. The staff were pleasant but the first impression I received in the kitchen/workroom was one of mess and untidiness. It's difficult to know whether the techniques used in the courses are necessarily the one used in their day-to-day production but looking back with a little more knowledge than I had then the approach was one of speed and convenience. I've never been on a Valrhona or Callebaut course but I did a 2 day course with an ex-employee of Callebaut which was superb.
No comparison with Slattery's but then neither was the cost!
This was all about 5 years ago and things may be different now.
Just wanted to add that we have run several courses at Slattery and have always been impressed by the quality of teaching and the impressive facilities. Indeed, many of our customers who have attended courses at Slattery have gone on to establish successful businesses.
John Slattery himself is a consummate professional - he is a real inspiration and has a wealth of experience & expertise which he is always happy to share with others - so much so, that people are often touched by his openness.
John really understands what his customers want and delivers it to perfection.
Make a trip to Slatterys and you will always find it full of ideas and customers - a testimony to one of the greats of British confectionery.
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