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Throughout the year, distinguished visiting chefs offer focused, short-term, hands-on master classes to professionals in specialty aspects of pastry. These courses have brought prominent international figures like Pierre Herme, Stephane Glacier, M.O.F., Jean -Pierre Wybauw, Christine Ferber, Oriol Balaguer, Franck Kestener, M.O.F., and Paco Torreblanca. The topics explore all levels of expertise and subjects such as breads, plated desserts, or chocolate candy.
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, please call for more information. 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.
As an added value, all Professional Continuing Education Courses at the French Pastry School will feature a light meal included in the price of the course.
Jul 6 - Jul 09, 2015 (1:00 pm - 8:00 pm)
Chef Sunny Lee
Jul 13 - Jul 16, 2015 (1:00 pm - 8:00 pm)
Chef Sylvain Bortolini
Jul 20 - Jul 23, 2015 (1:00 pm - 8:00 pm)
Chef Marina Sousa
Jul 27 - Jul 30, 2015 (1:00 pm - 8:00 pm)
Chef Sébastien Canonne, M.O.F.
Aug 3 - Aug 06, 2015 (1:00 pm - 8:00 pm)
Chef Joel Reno
Aug 10 - Aug 13, 2015 (1:00 pm - 8:00 pm)
Chef Jonathan Dendauw
Aug 24 - Aug 27, 2015 (1:00 pm - 8:00 pm)
Chef Stephane Glacier, M.O.F.
Sep 14 - Sep 17, 2015 (8:00 am - 3:00 pm)
Chef Kanjiro Mochizuki
Sep 28 - Oct 01, 2015 (1:00 pm - 8:00 pm)
Chef Patrice Caillot