Fundamentals of All Things Chocolate - FULL
April 28 - 30, 2009 (4pm - 9pm)
$525
Food Enthusiast
John Kraus, The French Pastry School Faculty, Chef de Cuisine
Explore the world of chocolate with Chef John Kraus (bio) of The French Pastry School. He will share the secret of working with chocolate in different kinds of recipes in this three-day hands-on class. Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies such as chocolate financiers - our version of a brownie! - and chocolate macarons. Chef John will teach you techniques in chocolate plated desserts – just like in a fancy restaurant – such as the warm chocolate molten cake.
Ever wonder why your soufflé falls? Chef John will answer your question as you make a chocolate soufflé. Learn to make lemon and white chocolate sorbet with caramelized salted peanuts, and double chocolate ice cream recipes. Make chocolate bon-bons and truffles, and finally some chocolate confectioneries including chocolate caramels, chocolate raspberry jam, and chocolate marshmallow. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All of your creations are yours to take home and enjoy!
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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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
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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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