Artistic Competition Chocolate Showpieces and Chocolate Cakes - FULL
April 12 - 15, 2010 (7am - 3pm)
$1,200
Professional
Stéphane Leroux, M.O.F., Visiting Chef
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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. |
Stéphane Leroux, M.O.F., one of the world’s great chocolate masters, comes to teach at The French Pastry School for the second time. In this four-day hands-on course, you will design, plan, and assemble a chocolate showpiece to be used for competition or display. Chef Leroux will share with you the rules of designing, template making, and assembling. He will share tips and tricks with you, and how to troubleshoot. You will then create your own unique showpiece using the Chef’s masterpiece as inspiration for your own. To complete your beautiful chocolate display, Chef Leroux will also guide you through making elaborate chocolate entremets. You will work through each recipe from the base to the decoration, and every element in between. |
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Stéphane Leroux, a native of Brussels, shares his unique talent and style teaching internationally, in addition to competing internationally. Leroux is considered the best craftsman of “chocolate matter in the world”. His three-dimensional works appear remarkably true to life. Acclaimed as a great master by his peers from Chicago to Tokyo, Paris to Buenos Aires, Stéphane Leroux is driven by the ethics of the Compagnons du Devoir du tour de France, an association supporting craftworkers and tradespeople. In 2001, he won first place in the Trophée Pascal Caffet in Troyes, France. He was twice named “Chocolate Creation” World Champion, and placed second overall in the 2004 World Pastry Championship. During the same year, he earned the Meilleur Ouvrier de France title, the highest distinction a pastry chef can achieve in his career. Leroux is currently a chocolatier and instructor for Belcolade (in Belgium) where he recently co-created a stunning Art Nouveau chocolate sculpture two meters in height for the Bruges Chocolate Festival in April, 2007. Leroux published a new book in 2008 entitlted, Matière Chocolat that has now been translated into eight languages. In addition to the array of stunning images in the book, it also includes a practical manual illustrated with more than 1200 photos retracing step-by-step the techniques he has developed.
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 photography by Jean-Pierre Gabriel |
 photography by Jean-Pierre Gabriel |
 photography by Jean-Pierre Gabriel |
 photography by Jean-Pierre Gabriel |
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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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