The Art of Pre-Desserts and Plated Desserts, Summer Collection
June 8 - 10, 2009 (7am - 3pm)
$925
Professional
En-Ming Hsu, World Pastry Champion, The French Pastry School Faculty, Pastry 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 Chef En-Ming Hsu (bio), Pastry Chef Instructor at The French Pastry School and Pastry World Champion, for a three-day hands-on class on pre-desserts and plated desserts. The recipes in this course will take advantage of fresh, local ingredients found at farmers markets. Some of the seasonal recipes you will prepare include Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé. With Chef Hsu’s guidance, you will also create Shaved Melons with Muscat Ice, and Wild Borreal Blueberry and Lemon Biscuit Verrine, among many others. In addition to planning your menu economically, you will explore current topics and trends, such as sustainable agriculture and organic products and their impact on your dessert menus.
This course is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours (CEHs).
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En-Ming Hsu’s accomplishments as a pastry chef are as numerous as they are impressive. A native of Richmond, Virginia, Hsu studied at culinary school as well as at Skidmore College in Saratoga Springs, New York where she credits her studies of studio arts as a primary influence in her design and presentation of her desserts.
Chef Hsu joined The French Pastry School faculty in January 2009 focusing on teaching the plated desserts portion of L’Art de la Pâtisserie program. In 2001, Hsu served as Team Captain of the U.S. pastry team that took the Gold Medal at the World Pastry Cup in Lyon, France. The U.S. team won by a margin of 442 points, the largest winning margin ever achieved. Hsu returned to the World Cup in 2003 to serve as President of the International Jury, and again in 2005, 2007, and 2009 as Jury President and Manager for Team USA.
Other awards include “Distinguished Visiting Pastry Chef” in 2007, “Best Pastry Chef in Chicago” in 2003 by Chicago magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 and 2004, and “One of the Top 10 Pastry Chefs in America” in 1998 and 2001 by Pastry Art & Design and Chocolatier magazines. Her work has been featured in several publications including Art Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art & Design, Pastry’s Best, and Shelter magazines.
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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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