The Art of Modern Cakes and Tarts
February 26 - 28, 2008 (1pm - 8pm)
$925
Professional
Olivier Bajard, M.O.F.
During this three-day hands-on course with Pastry World Champion and Meilleur Ouvrier de France, Olivier Bajard, you will learn entremets using chocolate and seasonal fruits. Chef Bajard has taught master classes for the majority of the past ten years. He will bring all of this knowledge to The French Pastry School, where he will guide you through creating a variety of elaborate tarts and chocolate decorations. He will explore with you in depth the technology of the ingredients and methodology of these desserts. Additionally, you will focus on the importance of choosing the right materials and ingredients to give you the highest quality and best taste in your finished product. |
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Chef Olivier Bajard has pursued his passion for pastry since the age of 15. Competing for many years, he earned the honor of Meilleur Ouvrier de France (Best Craftsman in France) in 1993 at the age of 27. Two years later, Bajard was appointed by the French Pastry Confederation to represent France in the Dessert-Making Craft World Championship where he received the highest honor of World Champion.
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In 2001, responding to numerous requests, Bajard began his own consulting and pastry instruction firm. Four years later, he opened the doors to l’Ecole Internationale de Pâtisserie Olivier Bajard in Perpignan, France, a school dedicated to training burgeoning or established pastry chefs through short or long-term programs.
Additional accolades include managing the French team in 2002 at the World Pastry Team Championship in Las Vegas. In 1996, Bajard was awarded the Regional Trophy for the Best Pastry Chef by the Guide Champerard. He was the World Champion in Pastry in 1995 in Milan, Italy.
