Jams, Jellies, Marmalades and Sweet and Sour Chutneys - FULL
July 29 - 31, 2008 (1pm - 8pm)
$925
Professional
Christine Ferber
If you go to Niedermorschwihr, France, you are sure to meet her in the morning markets, carrying her baskets filled with the region’s best fruit. In Alsace, she is known as “Christine, the Queen of Jams.” At The French Pastry School, where she has taught master classes for five years, she will share her philosophy of seasonal jam teaching recipes such as pear and fig jam, wild strawberry, chocolate jam, carrot and ginger jam, and more. You will also create delightful jellies and chutneys, like a shallot confit and spiced bell pepper chutney. Chef Christine is known not only as the “Queen of Jams,” but she is also a celebrated pastry chef. As a bonus, she will share with you some of her best pastry recipes including a few pâte en croûte.
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Christine Ferber teaches all over the world from France and Italy to Japan to the United States, where she teaches exclusively at The French Pastry School. She has achieved numerous awards and accomplishments as a Master Jam Maker and Master Pastry Chef, including being named Best Pastry Chef 2002 in France. She was also awarded the “Prix Régional de la dynamique artisanale” in 2003 and the “Prix National de la dynamique artisanale” in 2004. Ferber has written a variety of books including Mes Confitures: The Jams and Jellies of Christine Ferber, Mes Tartes: The Sweet and Savory Tarts of Christine Ferber as well as books for children. Most notably, Ferber was invited to write the French “Webster Dictionary” on Jams and Jellies by Larousse.
