About
Hi, my name is Mabel Ramirez and I specialize in chocolate, confectionery and pastry products.
Let me work with you to create the recipes that will help you launch your dream food business!
In addition to being a Certified Pastry Chef, I also have years of experience working professionally as a Research and Development Chef.
Regardless of what your chocolate training needs are, I count with over 6 years of experience in the chocolate and confectionery industry and I can help you meet your goals. Types of Chocolate and Confectionery Trainings include: · Chocolate Theory 101: Sourcing, Ingredients and Tasting · Chocolate Tempering: Tabling (Mush) Method, Seeding, Block · Ganache: Ingredient functionality and 3 recipes with different shelf stability (2 weeks, 3 months, 6 months) · Molding and Color: Color airbrushing/ decorating techniques, chocolate molding, filling and backing · Enrobing Ganache: framing, cutting, enrobing and decorating sheeted ganache · Panning · Assorted confections: caramel, nougat, pate de fruit and marshmallow
Feel free to access my LinkedIn profile www.linkedin.com/in/mabelramirez for more information about my professional background
Reviews
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Tara F.
Frequently asked questions
What is your typical process for working with a new student?
- The training includes A FREE 30 minute PHONE CONSULTATION so I can get to know you and your training needs. We'll discuss your goals and what you want to accomplish with the training!
- Once we have established your needs, we will arrange an onsite visit (if you are within the Boston and Greater Boston area transportation is included with the price). Equipment and ingredient needs will be discussed at the time of the call.
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What education and/or training do you have that relates to your work?
· ACF Certified Culinary and Pastry Chef
· Master's Degree in Gastronomy
Do you have a standard pricing system for your lessons? If so, please share the details here.
Since training is customized to every person's/ company's need, price will be set at the time of the call.
How did you get started teaching?
I started with Chef Tables at restaurants approximateley 8 years ago. After that, I worked at a chocolate company where we would host chocolate trainings every quarter for the public and would do internal trainings on a weekly basis.
What types of students have you worked with?
Within in my professional career I have done workshops geared towards people in the food industry and people interested in learning about chocolate.
What advice would you give a student looking to hire a teacher in your area of expertise?
Chocolate requires a lot of patience and practice, practice practice!