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Throughout the year, distinguished cisiting 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 either a Three-Course Lunch or a High Tea.
Professional courses taking place from 7am-3pm will feature a three-course lunch.
Jun 17 - Jun 20, 2013 (7:00 am - 3:00 pm)
Chef Jean-Marie Auboine
Aug 19 - Aug 22, 2013 (7:00 am - 3:00 pm)
Chef Stephane Leroux, M.O.F.
Aug 26 - Aug 29, 2013 (7:00 am - 3:00 pm)
Chef Frédéric Bourse
Sep 16 - Sep 19, 2013 (7:00 am - 3:00 pm)
Chef Stephane Glacier, M.O.F.
Sep 23 - Sep 26, 2013 (7:00 am - 3:00 pm)
Chef Leonardo DiCarlo