The French Pastry School
Chef Kristen Ryan
Fundamentals of All Things Chocolate
Date: Oct 04 - Oct 06, 2011 (4:00 pm - 9:00 pm)
Chef: Kristen Ryan , Pastry Chef Instructor
Course level: Enthusiast ♦
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Explore the world of chocolate with Chef Kristen Ryan (bio) of The French Pastry School.  She will share the secret of working with chocolate in different kinds of recipes in this three-day hands-on class.  Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies such as chocolate financiers - our version of a brownie! - chocolate macarons, and chocolate éclairs. Chef Kristen will teach you techniques in chocolate plated desserts – just like in a fancy restaurant – such as the warm chocolate molten cake with coconut ice cream.

Ever wonder why your soufflé falls? Chef Kristen will solve this mystery for you as you create a delicious chocolate soufflé. Learn to make a bread that incorporates chocolate like the chocolate cherry sourdough. You will also make some chocolate confectioneries including chocolate caramels, chocolate banana jam, chocolate marshmallow, and chocolate nougat. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet.  All of your creations are yours to take home and enjoy!

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

Chef Kristen Ryan (bio) began working as the Kitchen Assistant Coordinator in April, 2009 at The French Pastry School at City Colleges of Chicago and is now a Chef Instructor. Previously, Kristen worked at NoMi, a three-and-a-half star restaurant in Chicago in the pastry department. She is a graduate of The French Pastry School's L'Art de la Pâtisserie program with honors, in 2006. Following graduation, she stayed at The French Pastry School for one year to work as the school's Lead Assistant. In 2008, Kristen traveled to France to work with three of the world’s top pastry chefs. Pierre Hermé, called "The King of Modern Pâtisserie" taught her the art of macaron making; Pierre Zimmermann, World Champion in Baking in 1996 and 2009, shared with her his passion for artisan bread making; and Thierry Mulhaupt, named best pastry chef in France in 1996, trained her on the skill of making high quality pastries. Kristen assists in managing the school's interns, and a wide variety of kitchen responsibilities and pastry production.