Professional

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.

 

Current Classes

Quick Seasonal Chocolate Amenity Showpieces and Chocolate Decorations for Desserts by Chef/Author Stephane Leroux

Jan 19 - Jan 22, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Stephane Leroux, M.O.F.

Pâtisserie of Leonardo Di Carlo

Feb 16 - Feb 19, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Leonardo DiCarlo

Organic Artisan Breads and Favorite Savory Snacks by Patrick Doucet

Mar 23 - Mar 26, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Patrick Doucet

Preserving and Canning in a Professional Kitchen by Chef/Author Paul Virant

Apr 6 - Apr 09, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Paul Virant

World Champion Bistro Desserts by Chef Patrice Caillot

Apr 27 - Apr 30, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Patrice Caillot

Parisian Pastry Shop Favorites with World Pastry Champion Patrice Caillot

May 4 - May 07, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Patrice Caillot

Sculpted Cake and Lambeth Piping Method by Chef Sunny Lee

Jul 6 - Jul 09, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Sunny Lee

Chocolate Candies and Panning by Master Chocolatier, Chef Sylvain Bortolini

Jul 13 - Jul 16, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Sylvain Bortolini

Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables

Jul 27 - Jul 30, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Sébastien Canonne, M.O.F.

Trendsetting Plated Desserts from Chef Joel Reno

Aug 3 - Aug 06, 2015 (1:00 pm - 8:00 pm)
$1,150.00
Professional
Chef Joel Reno

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