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Pastry Camp - All Chocolate
Date: Jun 25 - Jun 29, 2012 (8:00 am - 1:00 pm)
Chef: Dimitri Fayard, Pastry Chef Instructor
Course level: Enthusiast ♦
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin: from cakes and tarts, to breads and ice creams, Chef Dimitri Fayard (bio) will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. If you are looking for the best instruction, a comfortable, well-equipped learning environment, and the delicious chocolate recipes that you can recreate in your own kitchen you have found the place!
Chef Dimitri will teach you to make classic recipes including chocolate caramels, chocolate macarons, chocolate tarts, and ice cream! You’ll also be making the Dark Chocolate Gâteau de Voyage (a delicious chocolate pound cake) and your own homemade “Nutella”! Get ready for addictive confections like Raspberry Lollipops, White Chocolate and Coffee Covered Pecans, and dark chocolate marshmallows. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home to enjoy with your friends and family!
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 25 Continuing Education Hours (CEHs).
Dimitri Fayard (bio) joined the faculty of The French Pastry School at City Colleges of Chicago in 2009. Previously, he worked with Chef Philippe Uracca, M.O.F. in Auch, France. He left France at age 19 to work for François Payard in New York City, then later with Jean Philippe Maury, M.O.F. in Las Vegas as one of Maury’s Assistant Pastry Chefs at the Bellagio Hotel. He later teamed up with Laurent Branlard, a World Pastry Champion, at the Ritz-Carlton Corporate Hotel in Atlanta, Georgia. Fayard won three gold medals at the Atlanta Pastry Classic Competition in 2001. He came to Chicago in 2002 as part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef at the young age of 23. One year later, he opened a business in Chicago, Vanille Pâtisserie, with his wife, Keli. In 2007, Fayard was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines. In 2008, he competed in the World Pastry Championship in Nashville, Tennessee and helped the United States team take the gold medal becoming a World Pastry Champion. Fayard was admitted as an Academician into the Académie Culinaire de France in 2009.
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.