The French Pastry School
The Finest French Tarts
Date: Mar 05 - Mar 07, 2013 (4:00 pm - 9:00 pm)
Chef: Scott Green, Pastry Chef Instructor
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Learning to perfect a few fundamental recipes will allow you to enter the endlessly creative world of classic French tarts.  Chef Scott Green (bio) will introduce you to the building blocks of a beautiful tart in this three day, hands on course.  You’ll make French doughs such as pâte sablé, pâte à foncer, and puff pastry, then fill them with a myriad of flavors.

Throughout the three days, you’ll bake tarts with custard fillings, fruit fillings, chocolate fillings, and more.  In this class for beginners, you will learn professional tips and techniques from Chef Green that you can use at home to create masterpieces for your friends and family.

During the grand buffet at the end of the class, there will be a tasting of everything you produced.  All of your delicious tarts will be packed up for you to take home and enjoy.  Throw away that premade crust and come learn to make these classic recipes from scratch!

Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!

This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).

 

Chef Scott Green (bio) joined The French Pastry School in July, 2010 as Pastry Chef Instructor. Chef Green worked for the Four Seasons Resort in Southern California, beginning as a pastry cook and ascending the racks to Executive Pastry Chef. During his tenure at the Fours Seasons, Green was named the regional Food & Beverage Manager of the Year in 2006. In the same year, he competed in the Food Network Challenge series, Pastry Daredevils. Previously, Chef Green worked at Executive Caterers at Laderhaven in Cleveland, Ohio; The Mid-America Club in Chicago; and Rolf's Pâtisserie outside of Chicago. Green competed in the 2002 US Pastry Championship in New York City where he was a finalist. Previous to his life in pastry, Chef Green completed studies at the Art Institute of California in San Francisco where he earned a Bachelor of Science in Graphic Design. In 2009, he was a recipient of the President's List of Highest Academic Achievement Award. Green also pursued studies in art and design at the School of the Art Institute of Chicago. Green returned to his alma mater to teach after having completed L'Art de la Pâtisserie, The Professional Pastry and Baking Program almost ten years earlier.

Full Bio & Photo

 


Food Enthusiast - denotes course is suited for the food enthusiast.

All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code.  Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment.  Special orders will take up to 6 weeks.  Everyone will receive an apron and a hat to keep.

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