Fundamentals of French Breads - FULL
March 9 - 11, 2010 (4pm - 9pm)
$525
Food Enthusiast
Jonathan Dendauw, The French Pastry School Faculty, Master Baker
What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
Throughout the three days you will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have perfected the techniques of classic French bread making, you will move on to whole wheat bread with an oatmeal crust, and a whole grain sourdough. Through this hands-on class, Chef Jonathan will teach you the essentials in bread baking that you can then bring into your own kitchen. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. You will have all these fresh loaves to take home with you to enjoy with your family and friends!
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Fundamentals of French Breads!
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
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Chef Jonathan Dendauw (bio) joined The French Pastry School as Master Baker and Chef Instructor in September of 2008. Originally from Belgium, Dendauw began his baking apprenticeship at age 16 in Nîmes, France through a centuries-old organization called the Compagnons du Devoir. Through the Compagnons, Dendauw has worked in pastry kitchens in cities all across France as well as in the United States. His particular talent lies in the fine craft of artisan bread baking and viennoiseries. Students benefit from his expertise and his experience as a professional baker. He teaches the bread baking, breakfast pasties and petits fours sections of the L’Art de la Pâtisserie program.
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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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