The French Pastry School
La Patisserie de Johan Martin
Date: Jun 18 - Jun 21, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Chef Johan Martin travels from the Ecole Gastronomique Bellouet Conseil to The French Pastry School for this four-day course! A brilliant professor of the Bellouet Conseil School in Paris, Johan Martin says that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Discover the new recipes and decorations created by Johan Martin, one of the most followed and creative pastry chefs of our time.
Course detail:
  • Meringue lemon tart
  • The Framboise
  • Mont Blanc
  • Miss Dior
  • Prestige
  • Mango passion cheesecake
  • The black forest
  • The chocolate tart
Small Cakes:
  • Paradis
  • Ebony
  • Rising Sun
  • Red One
Breakfast pastries:
  • Chocolate bread fan
  • Chocolate croissant
  • Nutella braid 
Johan Martin started his career in Paris at Maison Debieux, after which, he worked alongside legendary Chef Stéphane Glacier, MOF Patissier as a pastry consultant. In 2006 he was an assistant for the victorious French world cup team in Phoenix, then, one year later was the runner-up for artistic sugar at the Coupe du Monde. In 2012 Martin published his first pastry book, "Top Dessert," and in 2013, he won the silver medal in the sugar showpiece and entremets category when competing for a spot on the French selection team. He's worked at a number of prestigious pastry and chocolate shops in France and to this day, teaches at Bellouet Conseil in Paris while continuing to travel the globe for workshops and demonstrations.
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.