Fundamentals of Traditional French Pastries - FULL
March 31 - April 2, 2009 (4pm - 9pm)
$525
Food Enthusiast
Bob Hartwig, The French Pastry School Faculty, Pastry Chef
Have you ever wanted to learn how to create classic French pastries from scratch? Do you wish you could make a buttery, flaky croissant to enjoy with your café au lait? Join Chef Instructor at The French Pastry School, Chef Bob Hartwig (bio) as he teaches you to make the foundations of French pastry including brioche – a wonderful breakfast pastry, croissants and more. You will make a traditional French chocolate tart that includes a flourless chocolate sponge cake with a rich ganache in a pâte sablé dough. You will perfect puff pastry and pastry cream by learning the famous Napoleon, or Mille-Feuille, and Eclair. Have you ever tried to make a French macaron? It can be hard to get it just right – not too dry and not too moist. With Chef Bob Hartwig you will create a delicious macaron that is light, crisp on the outside and just chewy enough on the inside.
During this three-day hands-on class, you will master the basic skills of rolling, whipping, folding and baking in order to prepare perfect pastries. The class will culminate in a beautiful buffet of the wonderful pastries you have created, to take home and enjoy with your friends and family.This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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Before joining the instruction team, in 2005, Chef Bob Hartwig (bio) was the Executive Pastry Chef at the Chicago Marriott Downtown. He worked at several pastry kitchens including the Rhapsody restaurant which is located in the Chicago Symphony Orchestra’s Symphony Center. Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show in 2006. While continuing to be on The French Pastry School faculty, Bob Hartwig is working with his wife Gina and her partner Brooke Dailey, owner/operators of Lovely: a bake shop. Both Gina and Brooke are graduates of the L’Art de la Pâtisserie program at The French Pastry School. Chef Hartwig’s focus is in developing the Lovely brand as it pertains to both the current storefront location and future concepts.
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Food Enthusiast - denotes course is suited for the food enthusiast. |
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 at www.frenchpastryschool.com/chef_jacket.html. 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.
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