The French Pastry School
Savory & Sweet Fall Delights
Date: Nov 12 - Nov 14, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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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 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 Julien Otto 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
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 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.