The French Pastry School
Fundamentals of Pound Cakes, Coffee Cakes, Scones and French Cookies
Date: Jun 19 - Jun 21, 2012 (4:00 pm - 9:00 pm)
Chef: Kristen Ryan , Pastry Chef Instructor
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There’s something so satisfying about serving homemade, fresh-out-of the-oven pound cakes, coffee cakes, scones and cookies to your family and friends!  Chef Kristen Ryan (bio) will help you explore the world of sweet French breads and pastries by teaching you the foundations you need in this three-day hands-on class! In this class you will learn how to make a variety of these classic cakes perfect for breakfast and tea parties, brioche, the Berliner Beignet, lemon pound cake, blueberry muffins with a streusel topping, and, of course, chocolate cake! You’ll also make rich, crumbly buttermilk scones, and delicious French cookies such as the Madeleine, financier, coconut rocher, and Sable Breton.

All these fresh pastries, cakes, and cookies will be yours to take home with you to enjoy with your family and friends!  Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience!

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!

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.

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 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.