Advanced Viennoiseries and Breakfast Specialties - FULL
December 1 - 3, 2009 (7am - 3pm)
$925
Professional
Didier Rosada, World Baking Champion, Visiting Chef
Click to enlarge. |
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. |
After six consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Advanced Viennoiseries and Breakfast Specialties. During this three-day hands-on class, a wide variety of Viennoiseries and breakfast pastries will be produced. From selecting the ingredients to decorating the baked products, the whole production process will be covered. You will make a wide range of products including the classic and traditional croissant au levain.Create the gibassier where all the flavors from the south of France are united in this rustic sweet bread, the rich and delicately laminated pistachio brioche, the very fine fig blossoms Danish, and the exotic acaii brioche.
In addition to these, a selection of widely popular international breakfast items will be made such as the very famous Panettone from Italy and its chocolate version, the Bossola. Chef Rosada will also teach you the Pan d’Oro, a popular recipe for the holiday season, as well as the German Pinza,delicately flavored with vanilla and lemon.
This course is accredited by the American Culinary Federation (ACF) for 24 Continuing Education Hours (CEHs).
 |
 |
 |
 |
 |
 |
Chef Rosada is at the Uptown Bakers, and was formerly the Head Instructor for the San Francisco Baking Institute. Didier trained at The Institut National de Boulangerie-Patisserie in Rouen, and was awarded a Brevet de Maitrise (Masters in Baking). Didier coached the winning Bread Bakers Guild Team USA 2005. Since March 2005, Rosada has served as the vice president of operations at Uptown Bakers that serves customers all over the D.C. area. He also created his own consulting company, Red Brick Consulting, to continue to help the baking industry in the United States and abroad.
|
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.
See this link for FAQs and suggestions on places to stay in Chicago, directions, and parking.
