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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.
Jan 6 - Jan 09, 2014 (1:00 pm - 8:00 pm)
Chef Stephane Leroux, M.O.F.
Jan 13 - Jan 16, 2014 (1:00 pm - 8:00 pm)
Chef Frédéric Bourse
Feb 3 - Feb 06, 2014 (1:00 pm - 8:00 pm)
Chef Stephane Glacier, M.O.F.
Mar 17 - Mar 20, 2014 (1:00 pm - 8:00 pm)
Chef Franck Kestener, M.O.F.
Apr 7 - Apr 10, 2014 (1:00 pm - 8:00 pm)
Apr 28 - May 01, 2014 (1:00 pm - 8:00 pm)
Chef Flora Aghababyan
May 6 - May 08, 2014 (1:00 pm - 8:00 pm)
Chef Rosemarie O'Carroll