The French Pastry School
Chocolate & Sugar Boot Camp with Chef Joel Reno
Date: Aug 06 - Aug 10, 2018 (8:00 am - 1:00 pm)
Chef: Joel Reno , Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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This five-day boot camp is your chance to explore the wide world of chocolate and sugar confections and pastry making. This is a great course for aspiring pastry students and enthusiasts, alike! Chef Joel Reno of The French Pastry School will teach you everything you need to know in a professional, yet comfortable kitchen environment. He'll guide you through the fundamentals of a diverse selection of pastry applications and recipes, including French classics like croissants and Parisian macarons, and sugar confections such as marshmallows, lollipops, and pâte de fruit. You'll taste and discuss the products as you go, so prepare to eat, and have plenty of goodies to take home to your family and friends! 
 
Course Detail:
  • Chocolate croissants
  • Chocolate tarts
  • Chocolate candies
  • Homemade jam
  • Salted caramel-filled chocolate bonbons
  • Passion fruit and apricot pâtes de fruits (jelly candies)
  • Chocolate macarons
  • Delicious dark chocolate pound cake
  • Homemade hazelnut and chocolate spread
  • Raspberry lollipops
  • Strawberry marshmallows
 
Joel Reno is a full-time chef instructor at The French Pastry School. He began his diverse culinary career as a teenager in hometown restaurants, and a love of travel and adventure landed him positions on yachts in the Caribbean, four-star restaurants in Chicago, and small, artisan bakeries in Southern California. He's worked alongside chefs Roland Liccioni, Jean Joho, Michael Tusk, Alain Ducasse and Tony Enault with time spent at Le Français, Les Nomades, Le Lan, and Everest in Chicago, Quince in San Francisco, and Patina Restaurant in Los Angeles. While at Patina, he shifted career gears and opened up Baguetier Bakery in Huntington Beach where he received “Best Pâtisserie of Orange County” within just a few months of opening.