Test Notification Test
Chocolate Easter Egg Workshop by Esti Garcia
Why you will love it
- Introduction to chocolate and tempering techniques.
- How to properly use cocoa butter: Melting/Tempering/Painting/as well as getting moulds clean and polished.
- How to temper and create chocolate shells for the Easter egg.
- How to decorate the Easter egg with chocolate decorations.
What’s on the menu
- Expert knowledge and insights from Esti Garcia himself.
- Tempering techniques that are easy to do at home.
- The differences between real quality chocolate and industrial made, its origins and qualities.
- Chocolate tasting and Easter egg to take home.
Useful information
In this 3-hour class, you’ll enjoy both cooking and savouring the fruits of your labour. We provide all the ingredients, aprons, and equipment you need at your cooking station. Our experienced chef will demonstrate everything you’re expected to cook.
Our philosophy at VIVE is that cooking should be fun and uncomplicated, and anyone who loves food can cook. Some of our classes (and dishes) might seem too complicated to the amateur cook, but our chefs are experts in breaking down techniques, and walking you through each steps of a dish to make it accessible to you. It is all about building your confidence in the kitchen whilst having fun, and surprising yourself with what you can achieve.
Our cooking stations are designed for two people. If you book a single ticket or an odd number of tickets, you may be paired with another participant.
We recommend you wear comfortable closed-toe shoes as you will be standing for most of the time.
We also encourage you to bring some takeaway boxes for any leftovers.
We are a fully licensed venue, and we do not permit BYO.
You are welcome to purchase drinks during the class after our introduction and induction process.
Sometimes, despite our best intentions, life happens.
If you need to cancel your booking, please notify us by email at info@vivecookingschool.com.au, quoting your booking number and the number of ticket(s) you need to cancel. We do not accept cancellation notifications by phone.
We do our best to help, but the earlier we know about your cancellation, the less impact it has on our operations, and it will limit potential costs for both sides. Here is a clear breakdown of how it will impact us both depending on when you notify us by email:
- Cancellation within 4 weeks and up to 72 hours prior to the class start date and time: You are entitled to a full credit note to rebook your next class.
- Cancellation within 72 to 24 hours before the class start date and time: You will be offered a partial refund of 50% of your ticket value in the form of a credit note valid for 6 months. This helps cover some of the costs associated with running the class, such as the chef, ingredients already prepared for you, and the spots reserved in your name. It is very unlikely that we will be able to resell these seats on such short notice.
- Cancellation within 24 hours before the class start date and time: Your ticket will be considered forfeited.
Please copy and paste the following email template and address it to info@vivecookingschool.com.au:
Subject: Cancellation Request
Hi VIVE Fam,
My name is [Your Name].
Regrettably, I will need to cancel my booking for the [Name of the Class] on [Date of the Class] for [Number of Tickets] ticket(s). My booking number is #[Booking Number].
[State the reason].
Thank you.
Note, we believe cooking is more fun when shared with a group, so our classes are best enjoyed with at least 6 participants. If we don’t reach that number, we may need to cancel and reschedule the session. But don’t worry—we’ll do our best to let you know as early as possible. If that happens, we’ll issue you a Credit Note, so you can easily rebook for another class.
All adult classes are for participants aged 16 and above. Children aged 12 to 15 years old who are at least 1.3m tall can attend our adult classes, provided they are accompanied by a responsible adult (ratio 1 child: 1 adult).
Please inform us in the note section (number of children & their ages) when making your booking at the checkout page. For the safety of all students, we reserve the right to refuse entry if these conditions are not met.
Our Address: Shop 18/61-71 Mentmore Avenue, Rosebery, NSW 2018, Australia.
VIVE Cooking School is located in the heart of The Cannery Rosebery Shopping Centre.
Directions: From the onsite car park entrance on 61-71 Mentmore Avenue: You'll see us right in the middle of the shopping centre as soon as you enter through the glass doors. From the 34 Morley Avenue entrance: Walk past the Zeus restaurant and the lift. You'll find us next to the Porter’s Bottle Shop. From the 85 Dunning Avenue entrance: Located next to the Aldi and Pet Barn stores. Walk through the corridor, and you'll see us right next to the Welcome Dose cafe.
Travelling by car: Street Parking: Available around the block (2 hours between Monday to Friday, 8 am to 6 pm). Unrestricted parking can be found a block or two away. Onsite paid private parking is also available.
Travelling by bus - Nearest bus stops:
- Rothschild Ave at Morley Ave - Bus 343
- Botany Rd at Shirley St - Bus 309 or 310 (Towards the City)
- Botany Rd at Hayes Rd - Bus 309 or 310 (Away from the City)
Commuting by train: Stop at Green Square Station (T8 Airport Line), exit on Botany Road near the library, and go to Stand C to take Bus 309 or 310. Get off at the Botany Rd at Hayes Rd bus stop. You are just a 5-minute walk from the school. Walk on Hayes Road, pass the roundabout, and next to Black Star Pastry Shop. You'll see an onsite car park and The Cannery on your left. We are inside this shopping centre.
Register your interest
: Esti Garcia
Moving from Colombia to Sydney in 2007, Esti studied cooking and worked in various restaurants (such as Rockpool Bar and Grill, Porteno, Bodega Tapas Bar and Bodega 1904. Those experiences raised his interest for dessert making which he decided to take to another level by studying at Savour Chocolate and Patisserie School in Melbourne.
A desire to travel and enrich his experiences saw him go to Spain and work at Bubo Patisserie in Barcelona where under the guidance of Carles Mampel Esti learnt the importance of every little details, colour, flavour or texture when making pastries and cakes.
Travelled for a few months more around Spain and in San Sebastian and with some fellow Colombians opened a pop up restaurant to share their love for the food of their country.
It was his last stop at L’ecole du Grand Chocolat Valrhona at Tain L’hermitage in France before returning to Australia that saw his love for chocolate turn into a passion which he now shares with his adoptive country.
A strong believer in using only products of the highest standard, helping local artisans and communities along the way his work ethics are all about hard work, finesse, respect for ingredients and uniqueness.
Esti was recently crowned the winner for best plated dessert award at Savour Patissier of the Year 2018 before a world class judging panel which included Frank Haasnoot, Melissa Coppel, Jerome Landrieu and Paul Kennedy.
We are lucky to have Esti Garcia in our kitchen to show us how to make his delicious chocolate creations for Easter.