After completing our online courses our students reach their potential in the art of confectionery.
Hi, this was my first pastry course. When I printed out the list of necessary products and equipment, I thought about giving up. There are no confectionery shops in our city, and it's a real problem to buy all these products. But when I began to watch the lesson, all doubts disappeared. Egor explained everything in detail, and the most important thing was how one could replace a product and even equipment. Another thing that I liked a lot was that Egor was always in touch to share additional information or answer a question. I was very pleased with this course as I was desperate to learn to make the shortcrust pastry (I hadn't ever succeed in it), and thanks to these lessons I did it.
Hello! I liked the course very much. The result was amazing. I was very afraid that I couldn't make macarons, but I was wrong: I got an excellent result at the first try. It inspired me to take an advanced course on macarons. A little bit about myself. I'm 42 years old and I moved to France after I graduated from the Institute of Foreign Languages in 1999. I've tried many professions and now I want to open my confectionery boutique in Bayonne or Biarritz. I hope for your courses to learn confectionery and chocolate business.
I learned about your course and school thanks to the Instagram. I'm very pleased with the organization of the training process. My special thanks to Egor for quick answers to my questions!!! I had no feeling that I was left alone with my questions and problems. This is one of the most important things for me.
Bayonne, France @maximlerusse
Hello, my name is Vera. I'm 39 years old and I'm mother of many children. I'm on maternity leave and live in Irkutsk. I've been working as a food florist for 5 years, i.e. I make bouquets of fruits, cheese, strawberries in chocolate and even meat. As my work is related to chocolate I began to search for information about its storage time and rules of tempering on the Internet. I found Egor's page - @egor.team, where they suggested watching a free webinar on chocolate. After that and thanks to some magic I took the Path of a Chocolatier training course, and all obstacles both temporal and financial disappeared in a very mystical way, which made me incredibly happy!!! The course was interesting and informative! With Egor's help and under his guidance I discovered and made so many new things, learned so many ingredients and ways of working with them for such a short period of time that I couldn't believe it happened to me. I got super support and detailed recommendations on how to make or to fix things to achieve the result I needed. Sometimes it seemed to me that I wasn't taking an online course, but working with a trainer personally. Thank you, Egor!!! My special thanks for your generosity and the gift I needed for this course that came when we began to practice! Wonderful course! The trainer is super! I got another confirmation that nothing happens without reason! I recommend anyone, who wants to register, but has doubts about this course, put off your fear. You will get even more than it's promised by Egor! Extraordinary experience, time schedule that is convenient for you, powerful support, self-confidence and inspiration! Thank you again, Egor, for this course!
Hi, my name is Adelia, I'm 27 years old, I live in the UAE. I was interested in the Candy Bar training course, because it included various recipes. Before the course I didn't know how to use a piping bag. And now I can surprise my friends with various pastries. Everyone asks for the recipes and asks me to make more sweets. The taste of each recipe is amazing. There was never a tasteless dessert. I had some ugly ones, because I didn't succeed from the first try. But as far as I practiced the desserts got better. I can also say that your condition and complete concentration influence a lot. When you are distracted by other things, you can miss something important even if you've got much experience. Thanks to Egor for comprehensible videos and reasonable answers. I liked that the information was concise and professional, without any "fluff". As soon as I get more beautiful sweets I'll post them on the Instagram))) In the meantime, here is the photo of the dessert that resulted to be the most attractive so far.
My name is Anastasia, I'm 29 years old. I'm HR manager by profession. My way to the confectionery business was absolutely common. I was on maternity leave and I was looking for somebody who could make macarons to order in our city. But there were no such people, and I had to learn to make them on my own.
Among many online courses I chose Egor's school as he offered a lot of theory about both the cooking process and chemical interactions between products, i.e. how, what and why happened. Egor spells it out, answers any questions and explains everything in detail. It's very important to understand what happens, and not just to be able to do it. The price for the course is affordable for a man with any salary level. Of course, I will recommend everybody to take at least one training course at your school as if you complete it once, you will remain here forever.
Novy Urengoy @lizard0289
Hello! My name is Tatyana, I'm 33 years old. I'm mother of two boys, who don't give a minute of peace and always keep in good shape! When I was on maternity leave I got involved with confectionery as I always liked pastry. I saw an invitation to this confectionery school posted on social networks, and this is the 3rd training course that I've taken here! Egor explains and shows everything in a very comprehensible, clear and funny way! Even a beginner can make any recipe at the first try! Everybody will like such a variety of fillings that this course contains! And just imagine how much one can invent basing on this material!!!!!! What an interesting combination of products! I would never have thought that beet can be used in a sweet dessert! And that it will be so tasty!!!! The result is obvious! It's worth taking the course!!!!
My name is Yulia, I'm always 18 in my heart))) I'm a teacher of supplementary education. I teach small children to draw, model and see beautiful things. Confectionery business came into my life with the birth of my son. Probably, maternity leave has become a standard way to the confectionery business for housewives. Well, I got involved without turning back! But you must move on, you need to learn, grow, improve and give joy to people with delicious and creative desserts)) This is my 3rd course and I'm sure it won't be the last one! I tell everyone that I've found my teacher and I'm going to study only here! I like your way of presentation very much! Everything is clear, reasonable and comprehensible! Constant feedback is a huge advantage!!! I'm very grateful to the destiny for the advertisement posted on the Internet that helped me to find your school!! I recommend and will recommend you to my friends! During the course I had some difficulties only with ingredients (not everything can be found in my city). But when there's a will there's a way! So, everything is simple, easy and TASTY!!!! What about the price-quality ratio? You can answer without any hesitation, this is a gift! Egor, many thanks for this wonderful course with awesome fillings!
I looked at macarons for a long time, but I was afraid of making them. I read a lot and watched videos, but my first attempt was such a failure that I couldn't bring myself to make them again. I liked texts posted on Egor's page on the Instagram, because I noticed that every comment and especially question got answered. And these were high-quality answers, not a kind of "bugger off". It was very pleasant to see the "NON celebrity" status of the account owner and his openness to discussions, his desire to help with confectionery problems and to understand the reasons of failures, give practical advices, etc. All these things made me believe that this course would be great and I would get everything I needed to tame these little rebellious creatures. And I was right. I got huge knowledge basis and detailed analysis of every unsuccessful step. I want to think that I'm really close to conquer them. All the rest depends on my work, attention and willing hands. Egor, thank you so much for your attention, patience and for the course; it's amazing!
My name is Tatyana Devyatova. I began to cook in January of this year and I didn't even think that I would succeed.
What did I like most of all in this course? Egor gave incredibly clear explanations!!!!!! Although I was a complete zero in macarons I wasn't scared to make them. My first attempt wasn't successful, but I received 100% explanation of my mistake and taking into account all my "blunders" I achieved a good result!!! !!! I'm going to recommend this course to everyone!!!!!
Hello, my name is Irina and I'm a beginner in confectionery. I luckily found Egor's page on the Instagram 2 months ago. And I'm really happy about it as I never tried to make desserts before, it was something impossible for me) Now, when I can do everything at the first try, I'm sorry that I haven't met Egor before. I want to express my deep gratitude to this person for his patience and work, because he had tough time with me) But we did it) I mean "we", because I couldn't have done anything without his feedback (my oven and the climatic zone where I live were a real problem). Thus, Egor examined carefully all the causes and conditions and every time gave me appropriate instructions and advices. And it didn't take long to see the result) A pleasant surprise for me was that Egor answered very quickly and in detail despite such a big number of students... Therefore, if you have doubts about studying at Egor's school you lose your time) I strongly recommend you to take his course on macarons and other courses!) Thanks again for the skills and knowledge, for such an interesting and detailed course, for so many fillings and the ability to invent new ones, for the motivation and desire to keep learning!) See you on your next online training courses)
I'm Alyona and I'm 25 years old) I got involved in the confectionery business about 3 years ago. Generally, I make mousse entremets and desserts! But it occurred to me recently that it would be great to make macarons! My own attempts within a month and a half made me think that I needed help! And then I found Egor's wonderful course on macarons!!! All gaps in my knowledge disappeared and the result became much better and more stable. At the first stage I needed some help and I received it thanks to Egor! Now I combine flavors for the fillings on my own! And the most important thing was that after I completed this course I knew the secrets of macarons and created a recipe for low sugar shells!!! And I'm really happy with it)
Selidovo, Ukraine @alena_moa
You can read more reviews and photos that our students made after completing the courses.
Students of the Egor.Team school are from different countries
Are you ready to join us and put a new point on the world map?
What's the difference between the offline and online courses?
Short-term courses compressed into 1-5 days
Access to the course for a year or forever
Feedback during the course and most often individually only to a few people
Individual feedback to every student throughout the course
All practice is effected in the school and there isn't enough time for the students' individual work to improve their skills and knowledge
A lot of time to improve your knowledge and skills in your kitchen and with your own equipment
No guarantees of individual results outside the professional school
We achieve a 100% result in your kitchen
Most often only in large cities
You can study from any place of the world
The courses are carried out only at a certain day time
Any convenient time: after work or at night, while your child is asleep
High price for reduced information
An optimal price for a huge amount of information
He spent 400 hours learning the art of confectionery from world-class professionals including Hans Ovando, Jordi Bordas, Emmanuel Hamon, etc. He also studied and continues to study online from top world chefs including Hans Ovando, Karim Bourgi, Amaury guichon, Guillaume Mobilleau, Quentin Bailly, etc. Egor studied, practiced and experimented for thousands of hours on his own and now he's ready to share his experience with you
Due to his love to chemistry and mathematics in confectionery he helps you not only to study according to recipes, but also to understand the process of confectionery-making.
As Egor is founder of his own food production facility with an area of 700 m2, he will be pleased to tell you what to do after the training is completed.
Highly qualified specialist
Competent approach to training
He knows what to do with the knowledge you've obtained
Who is the chef?
Egor Kozlovsky, pastry chef
Founder of the Egor.team baking and pastry school. Author of the popular @egor.team Instagram blog with more than 200 thousand subscribers.
Are you ready to join?
Don't put off the decision till tomorrow, start acquiring a new profession right now!