Summertime Restaurant Style Plated Desserts - FULL
August 4 - 6, 2009 (4pm - 9pm)
$525
Food Enthusiast
John Kraus, The French Pastry School Faculty, Chef de Cuisine
In this three-day, hands-on class Chef John Kraus (bio) of The French Pastry School will teach you how to create tantalizing dinner party desserts - just like you'd have in a fancy restaurant! The recipes in this course will take advantage of fresh, local ingredients found at the farmers market. In addition to planning your menu, you will explore current topics and trends, such as sustainable agriculture and organic products. Throughout the three days, the class will highlight the basics of creating French summer plated desserts including ice creams and sorbets! Ever wonder how the professionals do it? Learn how to make restaurant-style desserts in your home kitchen.
Chef Kraus will coach you on balancing flavors and textures, and teach you how each of your senses plays a role in developing a balanced dessert. Begin with a basic crème brûlée, and then perfect the soufflé. Learn to replicate the French Pastry School’s award-winning desserts, like the Red Wine and Spiced Italian Plum Stew served with French Tarragon Ice Cream, French Riviera Fruit Gazpacho, and even the Oven Roasted Apple Tatin served with Crème Fraîche and Rose Ice Cream. Additional desserts will include Pineapple in Gelée and Caramel Crémeux Mille Feuille on Hazelnut Financier, Tarragon Ice Cream, and Roasted Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought-out approach to highlight each ingredient. Impress your family and friends with your newfound pastry skills! You will taste and discuss the product made as you go, so be prepared to eat!
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.
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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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