The French Pastry School
Pastry Camp
Date: Jun 24 - Jun 28, 2019 (8:00 am - 12:00 pm)
Chef: Julien Otto, Master Baker/ Chef Instructor
Cost: $900.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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Interested in French pastries? Let this course introduce you! Join Chef Julien Otto of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Joel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating! Whether you're new to the pastry scene, or just need a refresher, roll up your sleeves and prepare to get your hands dirty, because this is a hands-on learning experience!
 
Course Detail:
  • Chocolate diamants (French cookies)
  • Parisian macarons with chocolate ganache filling
  • Hazelnut financiers (French hazelnut cake)
  • Vanilla crème brulée
  • Molten chocolate cake
  • Scones
  • Banana Bread
  • Raspberry jam
  • Blueberry muffin
  • Fresh fruit tart
 
Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.


This program is approved for 25 continuing education hours toward the initial or recertification application for American Culinary Federation certification.