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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.
2017-03-27 - Mar 30, 2017 (1:00 pm - 8:00 pm)
Chef Meg Galus
2017-04-24 - Apr 27, 2017 (1:00 pm - 8:00 pm)
Chef Sylvain Bortolini
2017-05-01 - May 04, 2017 (1:00 pm - 8:00 pm)
Chef Christophe Morel
2017-06-05 - Jun 08, 2017 (1:00 pm - 8:00 pm)
Chef Xavier Sterke
2017-07-17 - Jul 20, 2017 (1:00 pm - 8:00 pm)
Chef Norman Love
2017-08-07 - Aug 10, 2017 (1:00 pm - 8:00 pm)
Chef Maggie Austin
2017-08-21 - Aug 24, 2017 (1:00 pm - 8:00 pm)
Chef Stephane Glacier, M.O.F.