Pastry Camp - All Chocolate
June 29 - July 3, 2009 (8am - 1pm)
$975
Food Enthusiast
John Kraus, The French Pastry School Faculty, Chef de Cuisine
For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef John Kraus (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes that you can recreate in your own kitchen, and the ideal learning environment to gain knowledge in chocolate and pastry, you have found the place!
You will learn many classic recipes including chocolate caramels, chocolate macarons, chocolate tarts, and ice cream! Chef Kraus will teach you to make, the Dark Chocolate Gâteau de Voyage (a delicious chocolate pound cake), and your own homemade “Nutella”! You’ll also make some amazing confections like Raspberry Lollipops, White Chocolate and Coffee Covered Pecans, and dark chocolate marshmallows. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home to enjoy with your friends and family!
This course is accredited by the American Culinary Federation (ACF) for 25 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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