Pastry Camp - All Chocolate
June 21 - 25, 2010 (8am - 1pm)
$975
Food Enthusiast
Joshua Johnson,
The French Pastry School Faculty, Pastry Chef
For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef Joshua Johnson (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes that you can recreate in your own kitchen, and the ideal learning environment to gain knowledge in chocolate and pastry, you have found the place!
You will learn many classic recipes including chocolate caramels, chocolate macarons, chocolate tarts, and ice cream! Chef Johnson will teach you to make, the Dark Chocolate Gâteau de Voyage (a delicious chocolate pound cake), and your own homemade “Nutella”! You’ll also make some amazing confections like Raspberry Lollipops, White Chocolate and Coffee Covered Pecans, and dark chocolate marshmallows. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home to enjoy with your friends and family!
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp - All Chocolate!
This course is accredited by the American Culinary Federation (ACF) for 25 Continuing Education Hours (CEHs).
 |
 |
 |
 |
 |
 |
Joshua Johnson (bio) became an instructor at The French Pastry School at City Colleges of Chicago in 2009. He began working in pastry in his uncle, Richard Rivera’s pastry shop, Ambrosia Euro-American Pâtisserie in Barrington, Illinois. Johnson’s next position was at The Ritz-Carlton Chicago Hotel where he received the invaluable guidance from Chef Sébastien Canonne, M.O.F. Johnson’s next pastry endeavor took him to New York where he worked at Payard’s Pâtisserie & Bistro. After one year there, he returned to the mid-west and took a position at Everest in downtown Chicago, Illinois as the Executive Pastry Chef. In 2003, Johnson had the opportunity to work once again for his former mentor, Sébastien Canonne, who was preparing for the most prestigious title bestowed on any French craftsman, the Meilleur Ouvrier de France. Johnson traveled to France with Canonne as his personal assistant, and Chef Canonne was named one of the recipients for the 2004 M.O.F. title. Johnson’s next venture led him to co-founding Cocoa Bean Fine Desserts in Geneva, Illinois. Johnson is thrilled with his present undertaking as an instructor at The French Pastry School.
|
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.
See this link for FAQs and suggestions on places to stay in Chicago, directions, and parking.
