Advanced Chocolate Candies and Candy Bars Sous Vide - FULL
September 21 - 24, 2009 (7am - 3pm)
$1,200
Professional
Franck Kestener, M.O.F Chocolatier., World Pastry Champion, Visiting 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. |
In this four-day hands-on class you will learn advanced chocolate candies, and candy bars. Following his second successful class last year at The French Pastry School, Chef Kestener will return to teach the art of making ganaches and chocolate fillings sous vide. Once you have mastered these techniques, Kestener will discuss how to maximize shelf-life, and what equipment is necessary in doing so. Chef Kesterner will teach you a variety of ganaches including caramel, infused, whipped, along with egg, fruit and alcohol based. Kestener will also teach some chocolate truffles recipes and praline candies, all using a Robot Coupe vacuum pump. |
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This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
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Chef Franck Kestener, M.O.F. has worked in Paris as a pastry chef at the Palais de l’Elysée for the French President and with Chef Jean-Paul Hévin, M.O.F. and La maison du chocolat. In 2002, he won “Le Grand Prix International du Chocolat” (Trophée Sibenaler) in Paris. Kestener was named a Meilleur Ouvrier de France Chocolatier in 2003 and is one of the youngest chefs ever to achieve this title. In September 2005 he launched his own business in Sarreguemines, France after working in his family’s business. In 2006, Kestener was a member of the French pastry team who captured the Gold Medal at the World Pastry Championship in Phoenix, Arizona.
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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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