{"id":60804,"date":"2022-03-01T16:38:25","date_gmt":"2022-03-01T13:38:25","guid":{"rendered":"https:\/\/know-sa.com\/?page_id=60804"},"modified":"2023-02-07T16:27:01","modified_gmt":"2023-02-07T13:27:01","slug":"workshops-v3","status":"publish","type":"page","link":"https:\/\/know-sa.com\/ar\/workshops-v3\/","title":{"rendered":"Past Workshops"},"content":{"rendered":"

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Looking to level up your creative skills !<\/h6>\n
KNOW Workshops are live and highly interactive featuring must-have insights from our international trainers.<\/h6>\n

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\n\t\t\t\tPrevious \t\t\t\t<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Perfumery \t\t\t\t\t\t\t\t\t<\/h2>\n

This Perfumery Masterclass is suitable for all those who are interested in learning how to create fragrances.
You can attend as a beginner, or as a practicing cosmetologist to polish your skills and learn from an expert!<\/p>\n

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\"eleonore<\/figure>\n

\u00c9l\u00e9onore de Sta\u00ebl<\/h3>\n

I\u2019m a perfumer-creator working with natural components. As the valedictorian of the well-known perfumers\u2019 school of Grasse (capital of Perfumery and natural expert area) and Laureate of the French perfumer contest Corpo35 (1st edition), I put my expertise at the service of your 100% natural perfumed creation. Passionate about perfume since childhood, I have at heart connected you to your sense of smell. Direct connection to our memories, the nose makes us travel together. I will guide you in the creation of your own fragrance for a unique experience.<\/p>\n

\"karim<\/figure>\n

Karim Bourgi<\/h3>\n

Pastry Chef and Founder of K-B Gourmandises, Baked for Fauchon and LaDuree in Paris,
\nCertified from Le Cordon Bleu in Paris.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.French Patisserie\t\t\t\t\t\t\t\t\t<\/h2>\n

This French Pastry Masterclass is suitable for intermediate and advanced chefs -professional or not.
To polish your skills and learn from an expert!<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Fashion styling\t\t\t\t\t\t\t\t\t<\/h2>\n

Effective methods of analyzing the use of color, style, body, and face shape.
Mixing and matching clothing items and applying different styles according to the clients’ abilities and preferences.
Choosing the right outfit to flatter women, in a way that is appropriate for each event.
Helping women express themselves through their personal presentation, in both business and social situations.
Ability to communicate new trends in a visual way.
Understanding the power of color in personal styling.
Recognizing names of garments, cuts, and fabrics Ability to conduct a style makeover. Creating a stylish wardrobe.
Effective shopping methods.<\/p>\n

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\"agatha<\/figure>\n

Agatha Brown<\/h3>\n

Award wining internationally recognized U.S. fashion designer, , was born in texas and graduated Southern Methodist University Fashion School of Design. Known in the fashion world simply as \u201cAgatha\u201d, she chronicles her very spirited, adventurous, and glamorous life.
\n From a very humble beginnings and growing up during the Great Depression, she overcame all obstacles to reach the top in her career.
\n Her adventurous travels alone took her to Italy and France to design and produce her collections. <\/p>\n

\"Giuseppe\"<\/figure>\n

Giuseppe <\/h3>\n

Born in Rome and started as a pastry chef at 14 years old in a family pastry shop. after degree at the horelier school, he started to work around the world.
\nFrom kitchens to pastry shops, from hotels to events as private chef. winner of tenzone del panettone, \u201cinternational panrttone competition\u201d in parma, years 2014-2015-2016.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.French pastry\t\t\t\t\t\t\t\t\t<\/h2>\n

Croissant (normal and bicolor)
Pain au chocolate
Pain au raisins
Cr\u00e8me and chocolate chips twist
Brioche tropezinne (vanilla and rose diplomatic cream and raspberry confit)\u00a0<\/p>\n

\"Taki<\/figure>\n

Taki Sato<\/h3>\n

Japanese cuisine good will ambassador. (A first appointed chef in the Middle Eastern region by Japan government).
\nBased is in Riyadh, Saudi Arabia, since 2019.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Sushi\t\t\t\t\t\t\t\t\t<\/h2>\n

The complexity of Sushi construction is on par with that of its storied history: it appears as deceptively simple as a slice of fish on a hunk of rice, but nuances such as grain type, vinegar ratio, and the angle of each cut can make or break the form.
Learn the best techniques from only one food ambassador chef in the Middle East, appointed by the Japanese government, so you\u2019ll be able to recreate authentic sushi skills back home.<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\tKNOW.Jewelry Design\t\t\t\t\t\t\t\t\t<\/h2>\n

4- Day Jewelry Design Workshop<\/p>\n

Introduction to High-End Jewelry – Its History in Society and The Meaning of it\u2019s
Power and Timeless enchantment.<\/p>\n

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\"Ayse<\/figure>\n

Ayse Dilara Gozalan,<\/h3>\n

Is a professional design teacher of the worldly renowned Institute Marangoni in Milan, Italy, designed many unique jewelry pieces for respected high-end luxury brands, including her exclusive private client the Vatican in Rome. She is currently preparing her Haute-Couture jewelry brand to be launched by fall.<\/p>\n

\"Lorenzo<\/figure>\n

Lorenzo Bonnie<\/h3>\n

A chef consultant, specialized in Italian cooking, fresh and dry pasta production and artfully plating and photographing social media-worthy dishes.
\nHe is the managing chef for Barilla America and has traveled all over Italy. Learning from Chef Angelo Paracucchi at a Michelin star restaurant, cooking at the Hotel Palace, Casanova Grill \u2013 a 5-star deluxe hotel in Milan with Chef Sergio Mei, the Ristorante Tentativo in Rome and the Ristorante Pappagalloin Bologna, to name a few.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Pasta Making\t\t\t\t\t\t\t\t\t<\/h2>\n

what are you going to know?
How to cook dry semolina pasta successfully for traditional hot pasta, pasta salads, baked dishes
Production of 3 sauces from three different regions of Italy (creamy mushroom, lamb ragout, puttanesca).
Tips for beautiful plating
Tips for social media-worthy pictures.<\/p>\n

The different dough recipes needed
Tagliatelle with creamy Parmigiano and black pepper
Spaghetti alla chitarra spicy tomato, oregano and capers
Potato gnocchi with tomato and basil.<\/p>\n

The different dough recipes and fillings Green spinach Tortellini, butter, Parmigiano Pumpkin Cappellacci, butter, amaretti , Parmigiano Ricotta and Swiss chard ravioli tomato, basil, and olive oil.<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Sushi\t\t\t\t\t\t\t\t\t<\/h2>\n

The complexity of Sushi construction is on par with that of its storied history: it appears as deceptively simple as a slice of fish on a hunk of rice, but nuances such as grain type, vinegar ratio, and the angle of each cut can make or break the form.
Learn the best techniques from only one food ambassador chef in the Middle East, appointed by the Japanese government, so you\u2019ll be able to recreate authentic sushi skills back home.<\/p>\n

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\"Pepi<\/figure>\n

Pepi Anveski<\/h3>\n

Born in the Philippines and currently based in the US. Karlo started his official career at Studio, a fine dining restaurant specializing in French-Californian cuisine in the coastal resort town of Laguna Beach, California nia. Trained by Craig Strong. Master Chef of Luxury Hotels and Resorts, he refined his skills and princi ples along the way.<\/p>\n

\"Lise<\/figure>\n

Lise Hellstrom<\/h3>\n

founder of INK & LISE.
\nPassionate and self-taught, she turned her hobby into a business that offers limited edition prints, graphic designs, and lettering products from hand-drawn originals made by Lise.
\nAll it took was a little practice\u2026<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Letter\t\t\t\t\t\t\t\t\t<\/h2>\n

The Lettering Practice Workshop is suitable for all those who are interested in learning the basics of brush lettering and know how to keep on practicing at home.
You can attend as a beginner or as a practicing artist to get inspired and learn the techniques of a total Pro!
In this workshop, Lise teaches that anyone can learn lettering even without a background in design or any art skills; all it takes is a few techniques and practice!<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\tKNOW.Coffee\t\t\t\t\t\t\t\t\t<\/h2>\n

Foundation barista course with Maciej Duszak.\u00a0Elevate your home coffee or your business.\u00a0
This course is focused on coffee knowledge \u2013 history, global market, production, preparation & sensory basics, taxonomy & vocabulary.<\/p>\n

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\"\"<\/figure>\n

Alin Giriada<\/h3>\n

Alin is a coffee industry veteran and the most qualified coffee professional in the country. He is one of the 5 Q Graders in the country and the only AST licensed to run all the Coffee Skills Program modules in Ireland. Also, he is one of the 5 Q Arabica Instructors in Europe. With huge experience, covering coffee shops management, coffee roasting, product development, and training, Alin has worked for some of the most important companies in the coffee industry and has trained managers and trainers for some of the most known coffee companies on the market.<\/p>\n

\"Giovanni<\/figure>\n

Giovanni Gandino<\/h3>\n

A consultant in Grind Technique, Quality Controller, and Bread Making Techniques.
\nI was born in Torino, Italy, but now I live in Rome. I graduated at \u201cl\u2019Arte Bianca di Torino\u201d school where I obtained the Grind and Confectionery Technician degree. I also graduated as Agriculturalist and I have the title of Chef.
\nI am also a teacher of \u201cBakery and Industry milling and confectionery techniques\u201d at the most prestigious Italian and international.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Bread making\t\t\t\t\t\t\t\t\t<\/h2>\n

WHAT ARE YOU GOING TO KNOW?
Presentation of the course
A theoretical lesson that will include the analysis of the following topics:
The ingredients
Different types of yeast
Different types of mixer
The Cooking
Practical part:
Preparation of different yeasts for doughs
Tomato bread
Harisa bread
Milk Bread<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\tKNOW. Fashion Styling\t\t\t\t\t\t\t\t\t<\/h2>\n

Award-winning celebrity stylist, keynote speaker, author, and renowned entrepreneur
The aim of the course is to help you develop a fashion collection in creative ways and techniques which are taught in Fashion Universities in Europe.<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\"Kelly<\/figure>\n

Kelly Lundberg<\/h3>\n

With both style and substance, Kelly Lundberg is not only a stylist to royalty and celebrities but also an award-winning business owner, business mentor, and international speaker. From the stage of TED to the catwalks of New York, London, and Milan, Kelly styles and inspires people and their businesses to be the best they can be.<\/p>\n

\"Vincenzo<\/figure>\n

Vincenzo Rachella<\/h3>\n

I was born in the Tigullio Gulf, in Chiavari \u2013 Genoa \u2013 on August 6, 1964, between sea and mountains. I very, fortunately, growing up in the middle of the scents of my father\u2019s home vegetable garden, cultivated by passion and unforgettable and amazing fragrant experiences of my mother\u2019s culinary art. Then for me eating genuine, healthy, with the true flavors of the food was a \u201cnormal\u201d part of daily basis life.\n<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Italian Gastronomy\t\t\t\t\t\t\t\t\t<\/h2>\n

3-day Masterclass
This\u00a0 ITALIAN GASTRONOMY Masterclass is suitable for all those who are interested in learning Italian basic cuisine.<\/p>\n

WHAT YOU’RE GOING TO KNOW.
Day 1 (PASTA & RISOTTO).
Day 2 (THE LEAVENED DOUGH).
Day 3 (INSIDE THE DESSERT).<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\tKNOW. Food Plating\t\t\t\t\t\t\t\t\t<\/h2>\n

Prepare meals that are as pleasing to the palate as to the eyes.<\/p>\n

\u00a0<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\"Karlo<\/figure>\n

Karlo Evaristo<\/h3>\n

The Philippine-born and now US-based Karlo kicked off his official career at Studio, a fine dining restaurant that specializes in French-Californian cuisine in the seaside resort city of Laguna Beach, California. Trained by luxury hotel and resort mainstay chef Craig Strong, Karlo improved his skills and principles along the way.
\n\u201cHarmony was our battle cry,\u201d he reminisced with pride.<\/p>\n

\"Julie<\/figure>\n

Julie Collins & Tina Parkes<\/h3>\n

\nFor the very first time, bringing you 2 professionals!
\nJulie Collins & Tina Parkes
\nDirectors of The British Academy of Floral Arts, with more than 20 years of experience each.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW. Floristry \t\t\t\t\t\t\t\t\t<\/h2>\n

The certified Floristry Workshop is suitable for all those who are interested in learning how to arrange exquisite floral bouquets for decoration or gifts.
You can attend as a beginner, or as a practicing florist to polish your skills and learn from an expert!<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\t\t\tRead More
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\n\t\t\t\t\t\t\t\t\t\tKNOW. Chocolate\t\t\t\t\t\t\t\t\t<\/h2>\n

Join The Chocolate World!<\/p>\n

The Cocoa Workshop is suitable for all those who are interested in learning how to mold chocolate and create delightful treats.<\/p>\n

WHAT YOU’RE GOING TO KNOW..<\/p>\n

Day 1 Intro to Chocolate<\/p>\n

Day 2 Spaying, Molding, and Coloring<\/p>\n

Day 3 Filling for Chocolate Shells, and much more.<\/p>\n

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\"\"<\/figure>\n

Hillipe Marand<\/h3>\n

Head of CHOCOLATE ACADEMY\u2122 Dubai,
\nAmbassador of Len\u00f4tre,
\nInternational Technical Advisor with Barry Callebaut,
\nCo-author of several books in the \u201c\u00c9cole Len\u00f4tre\u201d series.<\/p>\n

\"Tatan<\/figure>\n

Tatan Zuleta<\/h3>\n

Internationally-published Portrait & Fashion Photographer based in Miami.
\nExperienced in conducting workshops on Beauty Photography Lighting and High-End Retouching for Beauty Photography, all across North America and Spain.<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW. Photography
& Retouching\t\t\t\t\t\t\t\t\t<\/h2>\n

\u00a04-day\u00a0Workshop<\/p>\n

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\n\t\t\t\t\t\t\t\t\t\tKNOW.Perfume\t\t\t\t\t\t\t\t\t<\/h2>\n

Explore the magic of natural essential oils
Discover the beauty of synthetic essential oils
Formulate your very own elixir<\/p>\n

\"Blaise<\/figure>\n

Blaise Mautin<\/h3>\n

One of the world\u2019s most exclusive, besPoke perfumers. Based in Paris, Blaise has spent almost a quarter of a century creating and perfecting the most incredible and elegant fragrances and bath lines for the finest private clientele and the most celebrated 5-star around hotels around the world.\n<\/p>\n

\n\t\t\t\t\t\t\t\t\t\tKNOW.Cake Sculpting\t\t\t\t\t\t\t\t\t<\/h2>\n

\t\t\t\t\t\t\t\t\t\tCake Sculpting Workshop on how to create 3D cakes.Designing a cake structure.Sculpt realistic animal details using modeling chocolate.Fondant finishes.\u00a0Edible painting techniques.\u00a0\t\t\t\t\t\t\t\t\t<\/p>\n

\"Dorothy<\/figure>\n

Dorothy Klerck <\/h3>\n

Better known as Dot is best known for her amazing life-size sculpted animals. Her work is simply breathtaking and having created lifelike and life-sized lions, giraffes, and even elephants, no wonder her work has captured the imagination of the world.
\nDot lives in Willington, West Cape, South Africa with her husband and family of two boys and two girls. Her international work takes her all over the world requiring her to spend around 3 months of the year away from home. Her teaching takes her to every continent and she also made some amazing private commissions too. Her motto is \u201cYou dream. we create. If you can\u2019t dream we do that for you too.. all in cake!\u201d<\/p>\n

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\n\t\t\t\t\t\t<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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