The French Pastry School
East Meets West with Chef Andres Lara
Date: Jul 23 - Jul 26, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Pastry Chef Andres Lara travels from Canada to Chicago for this four-day professional course. Lara, who draws flavor inspiration from his many worldly travels, will teach you how to successfully incorporate sweet, salty, bitter, sour, and umami into your pastry repertoire. Together you’ll explore and create a wide variety of rustically refined gourmand pastries and plated desserts, many with a hint of Southeast Asian or Japanese influence. He’ll teach you the secrets behind his unique and unforgettable flavor combinations, while sharing his pastry experiences from around the world. Join Chef Andres Lara and The French Pastry School for this flavorful and internationally-inspired course!
Course detail:
  • Zephyr strawberry role cake
  • Lapsang, date, and yogurt crumble cake
  • Truffle, honey, and gianduja Madeleines
  • Caramel Lactee kugelhopf with marinated figs
  • Chewy peanut butter cookie de voyage with salted garam masala, vanilla caramel and brittle
  • Zephyr Toumorokoshi: A dish of corn, parmesan, coconut and mango
  • Seaside: A dish of Esmeralda Rare Chocolate, raspberries and nori seaweed
  • Baba: Baba with flavors of banana, whisky, smoked miso, hazelnut, dates and caramel
  • Moroccan Spice: Olive oil couscous, almond duja ice cream, dry fruits, pine nuts and apples
  • Bing Su: Korean-style shaved ice dessert
  • Rojak: Malaysian-inspired peanut butter, pineapple and spiced cucumber dessert
Andres Lara is a master chocolatier who is known for his innovative techniques and seamless ability to combine flavors from around the world. He is a graduate of The French Pastry School and has worked with Master Chef Paco Torreblanca, Chef Eric Perez and Chef Ramon Morato, with time spent at Bagatelle in Norway, El Bulli in Spain, Noma in Denmark, and Iggy’s in Singapore. He is a brand ambassador for Cacao Barry and has taught classes across North and South America, Asia, and Europe. This well-traveled gourmand now owns #NoFilterSweets, a pastry consulting company based out of Hong Kong.
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.