Intermediate All Things Chocolate and Chocolate Showpieces
March 2 - 6, 2009 (4pm - 9pm)
$875
Intermediate
Bob Hartwig, The French Pastry School Faculty, Pastry Chef
John Kraus, The French Pastry School Faculty, Chef de Cuisine
If you are a chocolate lover this class is for you!
This intermediate-level class is open to individuals who have already taken at least one other class at The French Pastry School. This five-day hands-on class will be your “week as a pastry chef”. At the start of each day, the Chef Instructor will give an introduction and demonstration of the products to be made that day. Students will scale their own ingredients. As in all other Continuing Education and L’Art de la Pâtisserie courses, this is hands-on. At the end of the week, students will receive an evaluation of their performance from the chef.
This course is accredited by the American Culinary Federation (ACF) for 25 Continuing Education Hours (CEHs).
 |
 |
 |
|
 |
 |
 |
March 2nd and 3rd with Chef Bob Hartwig
Chocolate Showpiece
During the first two days of this intermediate-level class, Chef Bob Hartwig (bio) will teach you the art of design, planning and assembly for chocolate showpieces for display. One of the most crucial factors of showpiece making is to plan the execution of a sculpture from the beginning, as well as to ensure that the structure is sound and able to be transported once completed. You will learn how to make shapes and forms, have the correct usage and combination of colors and understand the importance structure. Chef Hartwig will demonstrate how to design and create a showpiece, share the rules of design and color, template making and assembly. You will learn about cut outs, molds, and the technique of modeling and sculpting chocolate called cold emulsion. He will share tips and tricks with you, and how to troubleshoot. You will then create your own showpiece using the Chef’s masterpiece as a guide.
 |
 |
March 4th and 5th with Chef John Kraus
Chocolate Candies and Pastries
Explore the world of chocolate with French Pastry School instructor, Chef John Kraus (bio), as he shares with you the science of chocolate. He will teach you the secret of correctly working with and using chocolate. Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including:
- Chocolate Coffee Break
- Chocolate-Tea Frozen Bon Bon
- Warm Chocolate Tart with Coconut Ice Cream
- Chocolate Banana Jam
- Almond Gjanduja & Lemon Ganache Bar
- Macaron Lollipop
- and more!
March 6th with Chefs Bob Hartwig and John Kraus
On the final day of this five-day class, you will finish your products, produce a beautiful buffet, and receive an evaluation from your Chef Instructors, just as you would as a full-time French Pastry School student. All your delicious items will be packed up to take to enjoy with your family and friends.
 |
 |
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. Bob Hartwig is currently 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.
Chef John Kraus (bio) is the Chef de Cuisine and Pastry Chef Instructor for the L’Art de la Pâtisserie program of The French Pastry School. Known for his discipline in the craft and devotion to passing his knowledge on to his students, Kraus was named the Patisfrance Pastry Chef of the Year in 2002, and in the same year, the National Dessert Champion. At the 2004 Food Network’s Chocolate Challenge in Atlantic City, New Jersey, Chef John Kraus was declared the winner with his sculpture titled “Love Takes Flight”. His dramatic chocolate sculpture showcased his unique artistic skills and demonstrated a sound knowledge of chocolate. He was named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine in 2005 and 2006.
Full Bio & Photo
|
Intermediate - denotes courses are designed for chefs and serious food enthusiasts who have taken at least one course at The French Pastry School. |
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.
See this link for FAQs and suggestions on places to stay in Chicago, directions, and parking.
