Fine Chocolate Candies and Belgium Classics FULL
March 16 - 19, 2009 (7am - 3pm)
$1,200
Professional
Jean-Pierre Wybauw, Belgium Master Chocolatier Visiting Chef
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New Addition! As an added value, New Addition! As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
Join Master Chocolatier, Jean-Pierre Wybauw, who has been sharing his passion and expertise at The French Pastry School for more than five years, in this professional-level, hands-on course to learn the art of classic fine chocolate candies. In this four-day course, you will review the theory of tempering and cooling, cover issues of shelf-life extension, and general problem solving. You will create an array of fine chocolates including molded, dipped, piped and cut chocolates. You will make different fillings, such as butter fillings, pralines, and a wide variety of ganaches, such as fruit ganache, infusions with herbs and spices and more. Take this opportunity to learn artisan chocolates from a world-renowned master!
This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
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Photos by: Frank Croes © www.frankcroes.be
Chef Jean-Pierre Wybauw served as the technical advisor for Barry-Callebaut chocolate in Wieze, Belgium for 37 years. He continues to travel the world offering courses and lectures on chocolate as a technical advisor. His many notable achievements include creating the first transfer sheets in 1965, now used throughout the world. He is also the author of Fine Chocolates – Great Experience I, which won three prestigious awards including the “Golden Ladle” award, the Gourmand Award, and The World Food Media Award, and has been translated into seven languages. Additional books by Wybauw include Chocolate without Borders, Foodie Chocolate, Chocolate Decorations, Fine Chocolates – Great Experience II: The Ganaches, which also won "The Best of the Best" by Gourmand Awards, and Fine Chocolates - Great Experience III: Shelf Life, which comes out in April, 2010.
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Professional - denotes course is designed for professionals and Pastry Chefs |
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. A three-course family style lunch will be provided each day.
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