The French Pastry School
Savory & Sweet Fall Delights with Chef Joel Reno
Date: Oct 23 - Oct 25, 2018 (4:00 pm - 9:00 pm)
Chef: Joel Reno , Pastry Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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Autumn has arrived! In this three-day course, you'll learn recipes and techniques for capturing the season's bounty with Chef Joel Reno of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Joel will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully. Then, using the freshest, highest-quality ingredients available, you'll explore the seemingly endless selection of flavor combinations for filling and topping your creations! This course will expand your pastry skills, and you'll be able to take home what you make to share with your family and friends.
Course Detail:
  • Oven-roasted vegetable quiche
  • Old-fashioned dark lager beer quiche
  • Traditional Alsatian tarte flambée (Flammeküeche)
  • Gâteau Basque tarts from Southern France
  • Caramelized onion tart
  • Spinach, feta and béchamel strip pies
  • French style apple pie
  • Grandma’s lemon meringue cream pie
  • Vanilla and plum Parisian flan
  • Seasonal flatbread
Joel Reno is a full-time chef instructor at The French Pastry School. He began his diverse culinary career as a teenager in hometown restaurants, and a love of travel and adventure landed him positions on yachts in the Caribbean, four-star restaurants in Chicago, and small, artisan bakeries in Southern California. He's worked alongside chefs Roland Liccioni, Jean Joho, Michael Tusk, Alain Ducasse and Tony Enault with time spent at Le Français, Les Nomades, Le Lan, and Everest in Chicago, Quince in San Francisco, and Patina Restaurant in Los Angeles. While at Patina, he shifted career gears and opened up Baguetier Bakery in Huntington Beach where he received “Best Pâtisserie of Orange County” within just a few months of opening.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.