Pastry Camp - FULL
July 6 - 10, 2009 (8am - 1pm)
$975
Food Enthusiast
Laura Ragano, The French Pastry School Faculty, Pastry Chef
For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!
Learn how to bake classic French breads from the kneading to the baking. Make artisanal, traditional breads from scratch. Create petits fours, or mini pastries like small tartlets and chocolate macarons. Have you ever wanted to make a fancy plated dessert, like a crème brûlée or warm chocolate cake, just like in restaurants or on television? You will do that too! And everything from chocolate candies, sugar candies such as the traditional pâte de fruits (fruit jelly) or salted butter caramels, plus cakes, lemon and chocolate tarts, and ice creams and sorbets.
Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best learning environment to gain knowledge in French pastries, and the best and easy to make recipes, you have found the place. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience. 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 with you!
This course is accredited by the American Culinary Federation (ACF) for 25 Continuing Education Hours (CEHs).
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Chef Laura Ragano (bio) joined the Chef Instructor team in 2005. After earning her Bachelor’s degree, completing culinary school, and working in the pastry industry, Ragano graduated with honors from the L’Art de la Pâtisserie program of The French Pastry School. She is the only graduate of The French Pastry School to have been offered a teaching position. Known for having a calm demeanor, Ragano inspires her students with her attention to detail and her team-focused attitude. Leading the school’s wedding cake and gum paste portion of the 24-week program, Laura continues to demonstrate her passion for the pastry arts. Ragano also coordinates the Intern program at the school and oversees much of the kitchen management. She is an active member of the American Culinary Federation. She is also a member of the International Cake Exploration Societé which promotes the art of cake decorating nationally and internationally. Ragano has been mentored by Nicholas Lodge, an internationally renowned master in the cake field.
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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