Guest Chef Master Classes
Complete 2006 Schedule
More than two dozen times a year, a distinguished visiting chef arrives to offer a focused, two- and three-day master class in a specialty aspect of pastry. From haute wedding cakes to Old and New World sugar confections, the Guest Chef classes bring international notables to the school. These classes are optional for students of the 24-week program.
The Guest Chef Master Classes are open to the public and offer exceptional opportunities to study with visiting masters in their craft. Listed below is our class schedule for 2006-2007. For more information on the classes and guest master chefs please click on the links below.
Denotes classes suited not only for the professional, but for the food enthusiast.
| Jan 27 (4pm - 9pm) - Jan 28, 2006 (8am - 5pm) $495 Introduction to Pastry - Petits Fours and Breakfast Pastries Bob Hartwig |
| Feb 8 - 10, 2006 (1pm - 8pm) $825 Rolled Fondant, Pastillage and Gumpaste Techniques Nicholas Lodge |
| Feb 21 - 23, 2006 (6am - 1pm) $825 Sugar Showpieces Stephane Glacier MOF |
| Mar 7 - 9, 2006 (6am - 1pm) $825 Breads with Whole Grains and Specialty Flours Didier Rosada Master Baker & World Baking Champion |
| Mar 14 - 16, 2006 (1pm - 8pm) $825 Chocolate and Sugar Candies Pascal Molines MOF World Pastry Champion |
| Mar 31 (4pm - 9pm) - April 1, 2006 (8am - 5pm) $495 Introduction to Pastry - Cakes and Tarts Bob Hartwig |
| Apr 25 - 27, 2006 (4pm - 9pm) $495 Chocolate and Sugar Candies Sebastien Canonne MOF |
| May 2 - 4, 2006 (1pm - 8pm) $825 Chocolate Candies Thomas Haas Named Top 10 Pastry Chef of the Year |
| May 30 - Jun 1, 2006 (6am - 1pm) $825 Learn the Latest in Cake Construction Donald Wressell |
| Jun 6 - 8, 2006 (4pm - 9pm) $495 Introduction to Chocolate Bob Hartwig |
| Jun 26 -30, 2006 (8am - 1pm) $950 Pastry Camp Laura Ragano |
| Jun 27 - 29, 2006 (8am - 3pm) $825 Petits Fours & Cookies Frederic Bourse |
| July 11 - 13, 2006 (6am - 1pm) $825 Chocolate Sculpture Jean-François Castagne M.O.F. Chocolatier Confiseur |
| July 25 - 27, 2006 (6am - 1pm) $825 Jams, Jellies & Tarts Christine Ferber Master Pastry Chef & Master Jam Maker |
| Aug 1 - 3, 2006 (1pm - 8pm) $825 Viennoiserie and Holiday Specialties Pierre & Albert Zimmerman Master Baker & World Baking Champion |
| Aug 7 - 9, 2006 (7am - 3pm) $750 Seasonal Plated Desserts in Detroit, MI John Kraus |
| Aug 9 - 11, 2006 (1pm - 8pm) $825 Summer Gumpaste Flowers Nicholas Lodge Master Wedding Cake Specialist |
| Sept 8 - 10, 2006 (2pm - 8pm) $750 Seasonal Plated Desserts John Kraus at L'Ecole Culinaire St. Louis, MO |
| Sept 12 - 14, 2006 (1pm - 8pm) $825 Ice Cream Emmanuel Ryon M.O.F. Glacier & World Pastry Champion |
| Oct 20 (4pm - 9pm) & Oct 21, 2006 (8am - 5pm) $495 Introduction to Pastry - Petits Fours and Breakfast Pastries Bob Hartwig |
| Oct 24 - 26, 2006 (6am - 1pm) $825 Professional Bread Baking Jeffrey Hamelman Certified Master Baker |
| Nov 3 (4pm - 9pm) & Nov 4, 2006 (8am - 5pm) $495 Introduction to Pastry - Cakes and Tarts Bob Hartwig |
| Nov 7 - 9, 2006 (1pm - 8pm) $825 Fine Chocolate Candies Jean-Pierre Wybauw Master Chocolatier |
| Nov 14 - 16, 2006 (4pm - 9pm) $495 Holiday Party Buffet John Kraus Named Top 10 Pastry Chef of the Year 2005 |
| Nov 28 - 30, 2006 (4pm - 9pm) $495 Classic French Pastries Jacquy Pfeiffer Pastry Chef of the Year 2004 |
Terms:
All ingredients and equipment for the class will be provided by The French Pastry School. A deposit of 50% is required to secure your place in the class. If you cancel prior to 15 days before the class begins your deposit will be refunded in full. Within 15 days of class the refund will be forfeited. Payment must be made in full on the first day of class by cash, check or credit card. The French Pastry School reserves the right to cancel or change the classes at any time.
