EQUIPMENT PACKAGE AVAILABLE: Bravo Trittico 18 Mechanic countertop machine for the production of gelato and ice cream with a Kay Industries Model MA-1 Phase Converter available. Equipment is LIKE NEW, used for less than 1 year for R&D by one customer. Bravo requires 3 phase electrical; this package ...
The official Grand Opening of The Art of Pastry took place April 20, 2012. Bravo North America and Equipment & Concepts are proud sponsors. The Mayor of San Clemente did the official ribbon cutting welcoming MOF Chef Stephane Treand to San Clemente, CA. Registration for classes can be found at http:...
Another successful gelato workshop took place at Equipment & Concepts 4/23-25, 2012. Maria Coassin of Gelatiamo led a dynamic group of 8 students from CA, NJ, MI, HI, and even Japan. For info. on our next workshop please call 1-877-969-4352!
Fundamentals of Chocolate Candies
Visit http://www.frenchpastryschool.com to sign up for a class!
Apr 17 - Apr 19, 2012 (4:00 pm - 9:00 pm) ♦ Enthusiast - $575.00
Joshua Johnson, Pastry Chef Instructor, 2011 National Pastry Champion
We've all seen pastry chefs in their shops or on TV worki...
Maria Coassin of Gelatiamo - A Great Gelato Success Story! Just reading this makes your mouth water for their gelato. And don't forget, she's the instructor at Equipment & Concepts Gelato Workshops! The next one is scheduled for April 23 - 25, 2012. info@equipmentandconcepts.com.
Ventura L6 - displays (12) regular 5 liter pans or (8) wide pans. In great condition. Original owner took very good care of it. $3,800.00 plus shipping out of Anaheim, California. Email info@equipmentandconcepts.com for pictures and more info. 1-877-969-4352
To All of you Pastry, Chocolate & Gelato Enthusiasts: The Art of Pastry Grand Opening is scheduled for April 20, 2012! Stay tuned for more details..call 1-877-969-4352 or email info@equipmentandconcepts.com for more information. April 20th - 12:00noon-5:00pm in San Clemente http://www.stephanetrea...
The Bravo 183 Executive was used at the 2nd annual Starchefs.com International Pastry Competition where 20 competitors went head to head for the title! Johnny Iuzzini was at the helm as Executive Pastry Chef of the competition.
Check out Day 1: http://www.starchefs.com/cook/videos/sweet-success-day...
Sigep is the world's largest show for gelato, bakery and confectionery. Bravo is a featured sponsor and we hosted many demonstrations at the Bravo booth. Check out our album on Facebook http://www.facebook.com/pages/Equipment-Concepts-Inc/206988702654711
The Bravo Executive is featured at Pierre Herme's macaron workshop at the Starchefs.com ICC: To view the video, click on the link below and click on "Latest Videos"
http://www.starchefs.com/cook/videos/pierre-herm%C3%A9-6th-annual-starchefscom-icc-workshop
Day 2 of our Gelato and Ice Cream Class is underway. We have guests from Panama, Nevada, Canada, San Diego and Utah. Right now we are making fresh, delicious lemon sorbet. Fresh ingredients - Bravo Gelato Machine - a perfect combination! Call 1-877-969-4352 to register for our next workshop.
Three days left until our Gelato and Ice Cream Workshop begins! There are still a couple of spots left and time to register. We are looking forward to a great, informative, hands-on class where our students will learn the art of making gelato and ice cream the fresh and old fashioned way!
Call 1-87...
Check out Morgan Morano of Morano Gelato and what she has to say about making gelato with the Bravo Trittico!
Bravo is an endorsed brand at The French Pastry School - contact the school for "Chocolate Candies and Sugar Confections" January 9 - 12, 2012 (7am - 3pm) Professional with Jean-Marie Auboine, Visiting Chef. http://www.frenchpastryschool.com/
Our gelato class starts December 5th! Our instructor Maria Coassin of Gelatiamo is busy preparing for what will be a fantastic hands-on gelato and ice cream experience. Don't miss this opportunity to learn from the master. Sharpen your existing skills or find out if this business is for you! Call ...
LEARN HOW TO MAKE ARTISANAL GELATO AND PREMIUM ICE CREAM
Join Equipment & Concepts, and Gelato Master Maria Coassin of Gelatiamo for a
3 day gelato training hands-on workshop.
December 5th – 7th, 2011
Equipment & Concepts, Inc.
940 Calle Amanecer, Suite G
San Clemente, CA 92673.
1-87...
New videos of the Bravo Trittico Machines in Production were added to Equipment & Concepts web site - check them out:
http://www.equipmentandconcepts.com/videos/products-made-with-bravo-executive
Take a look at the short video clip for tonight's final episode of Top Chef Just Desserts. Watch tonight as Stephane Treand, Sebastien Canonne, Jacques Torres and Jacquy Pfeiffer light up the Top Chef stage!
http://www.bravotv.com/top-chef-just-desserts/season-2/videos/three-of-the-grea...
http://www.sogoodmagazine.com/videos/view/4ca1c1b7-4bcc-4de9-8f16-143450505831http://www.sogoodmagazine.com/videos/view/4ca1c1b7-4bcc-4de9-8f16-143450505831
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Pastry Chef Pierre Hermé Emotions to Share: A Total Immersion in Sensations and Pleasure Monday, October 3: Main Stage 11:15pm - 12pm |
Modern Baking names LaSalle Bakery, Providence, R.I. Retail Bakery of the Year 2011. Equipment & Concepts customers and Bravo owners, we congratulate them on their success! Check out the story on them in Modern Baking September issue. www.modern-baking.com
GELATIAMO WINSTHE SEATTLE MET TASTE TEST!
Gelatiamo recognized by the Seattle Met Taste Test in August of this year. As posted by the Seattle Met staff, a panel of 12 blindly sampled the submissions one by one. Gelato with a velvet-dense texture tended to score high, as did those with bright...
MOF WORLD CHAMPION STEPHANE TREAND OPENS WEST COAST'S TOP PASTRY SCHOOL IN ORANGE COUNTY CA. San Clemente, CA
Stephane Treand is pleased to announce the opening of THE ART OF PASTRY School in San Clemente Ca. Perched atop a picturesque hillside and with stunning views of the Pacific Ocean, The...
We are on day 3 of our gelato workshop with Maria Coassin, Gelato Master. This has been a great experience and an extremely educational hands-on opportunity for 10 attendees. They have learned how to make artisan gelato and sorbetto, formulate recipes, and have been taught the business end of openin...
Bravo is proud to sponsor the 2nd annual StarChefs.com International Pastry Competition October 2 - 4, 2011 in New York. 20 Pastry competitors will go head to head in this bittersweet battle. With Johnny Iuzzini as Executive Pastry Chef of the competition, a stellar array of judges including Pierre ...
Only 5 days left until our Gelato Workshop begins..On September 19th Equipment & Concepts will host our 3-day gelato experience with Maria Coassin of Gelatiamo. She will teach you the fundamentals of making artisan gelato and sorbetto as well as novelties. Much more will be covered including the ins...
It is official! Stephane Treand will be opening his new pastry school "Art of Pastry" in the beautiful town of San Clemente, California. The pastry school will be open before the end of the year and he will have courses for everyone from the food enthusiast to the professional. For more information ...
Learn the important fundamentals of recipe development, gain knowledge of ingredients and acquire the necessary skills to successfully make gelato and sorbet during Equipment & Concepts' 3 day gelato class. September 19th - 21st. Class size is limited so please contact us today to register. 1-877-96...
Season Premiere August 24th...tune in and watch for the Bravo machines. Two Countertop Model 183 Executive machines for the production of gelato, ice cream and an array of pastry ingredients are featured. Equipment & Concepts & Bravo are proud to be a part of Top Chef! http://www.bravotv....
Chef Stephane Treand, M.O.F. is currently in Japan doing demonstrations in pastry and chocolate for "Club Harie Company." Chef Treand works closely with Equipment & Concepts on gelato and pastry demonstrations while using the Bravo machines. He is opening the "Art of Pastry" school in San Clemente, ...
Dined at the highly acclaimed Fleur de lys in San Francisco - enjoyed a new take on ice cream! This was an experience everyone should enjoy at least once!
Top Chef: Just Desserts Season 2 is premiering August 24th! Watch for the Bravo Machines on Bravo!
Chef Stephane Treand, M.O.F. at Equipment & Concepts today consulting on new frozen dessert concept
http://www.stephanetreand.com/
Give us some feedback on the new website.
We are proud to introduce our new website.
