Wedding Cake Construction and Tasting
October 6 - 8, 2009 (7am - 3pm)
$925
Professional
Donald Wressell, Master Pastry Chef, 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. |
How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his fourth year at the school, will teach you just that: how to create a cake that tastes extraordinary and is well-constructed even when you are under pressure to produce a high volume. In this three-day hands-on class, you will focus on the baking, filling, and building of your cakes. He will guide you through flavor profiles and textures, along with a range of cakes and different filling combinations. Once you have all the components, it is time to build your cake ensuring the structure is safe and stable. Chef Wressell will share with you invaluable tips and tricks to producing high volume quality cakes in the shortest time possible.
This course is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours (CEHs).
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Chef Wressell is currently a private consultant for a leading chocolate company after spending 19 years as Pastry Chef at the Four Seasons Beverly Hills. During his career at the Four Seasons, Wressell created wedding cakes for many Hollywood celebrities and even prepared desserts for the Oscars. Chef Wressell has represented the United States three times in the Coupe du Monde de la Patisserie in Lyon, France, earning him two bronze medals. He has twice been named by Chocolatier and Pastry Art & Design one of the “Ten Best Pastry Chefs in America”. Wressell was named Pastry Chef of the Year at the World Pastry Forum in 2005 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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