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TZID:Asia/Beirut
BEGIN:STANDARD
DTSTART:20001029T000000
RRULE:FREQ=YEARLY;BYDAY=-1SU;BYMONTH=10
TZNAME:EET
TZOFFSETFROM:+0300
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BEGIN:VEVENT
UID:20261027T184320Z - 44441@eupj36
DTSTART;TZID=Asia/Beirut:20260918T100000
DTEND;TZID=Asia/Beirut:20260918T130000
CREATED:20261027T184320Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-353">Macaron</a>\nStudents will learnMacaronage and meringue technique P
 iping and baking perfect shells (smooth top\, good feet) Preparing filling
 s (pistachio\, vanilla\, chocolate\, raspberry) Assembly\, maturation\, an
 d storage Class Includes What you'll learn exactly 01 pistachio 02 vanilla
  03 chocolate raspberry Local & International Experience with Chef Mohamma
 d Bazzi With over 17 years of experience in pastry and chocolate\, I’m h
 ere to share my passion\, creativity\, and everything I’ve learned along
  the way. In my classes\, you’ll explore modern French pastry\, fresh ba
 kery\, and chocolate fillings\, all with a focus on bold ideas and real te
 chnique. I’m excited to help you grow\, experiment\, and find your own s
 tyle as a pastry chef. Mohammad Bazzi ABA Chef Previous Next
DTSTAMP:20261027T184320Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Macaron
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-353">Macaron</a>\nStudents will learnMacaronage and mer
 ingue technique Piping and baking perfect shells (smooth top\, good feet) 
 Preparing fillings (pistachio\, vanilla\, chocolate\, raspberry) Assembly\
 , maturation\, and storage Class Includes What you'll learn exactly 01 pis
 tachio 02 vanilla 03 chocolate raspberry Local & International Experience 
 with Chef Mohammad Bazzi With over 17 years of experience in pastry and ch
 ocolate\, I’m here to share my passion\, creativity\, and everything I
 ’ve learned along the way. In my classes\, you’ll explore modern Frenc
 h pastry\, fresh bakery\, and chocolate fillings\, all with a focus on bol
 d ideas and real technique. I’m excited to help you grow\, experiment\, 
 and find your own style as a pastry chef. Mohammad Bazzi ABA Chef Previous
  Next
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