Seasonal Collection of Pierre Hermé

Chef Pierre Hermé demonstrates for the second of a two-day class at The French Pastry School. 

Intern at The French Pastry School, Stephanie LaMastus finishes pastries that will be part of the final buffet. 

Chef Pierre Hermé pipes one of his world-famous macarons. 

During each break, Pierre Hermé product like this Pâte de Fruit Ispahan, was enjoyed by the students of the class. 

Rodrick Marcus of Rare Tea Cellars in Chicago presented a variety of exotic

and rare teas. 

Jean Joho of the Everest room and Brasserie Jo provided lunch on

the second day. 

Group photo of students who participated in the class, Chef Instructors and Interns of The French Pastry School.

Franco Pacini, Director of The French Pastry School

Alumnae of The French Pastry School and participants in the class, Nika Yazandi, Pastry Chef at Fiamma in Las Vegas and Mindi Beebe from

Payard Patisserie in Las Vegas.