Advanced Viennoiseries and Breakfast Specialties from around France
June 7 - 10, 2010 (Mon: 9am-5pm; Tues, Wed, Thurs: 7am - 3pm)
$1,200
Professional
Pierre Zimmermann, World Baking Champion, 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. |
During this four-day hands-on class, Master Baker and World Champion Pierre Zimmermann, who joins us in his 13th year teaching at The French Pastry School, will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries). You will learn technology and roles of ingredients in mixing, shaping, proofing and baking. Organizing your time is key when it comes to the different methods of fermentation, refrigeration and freezing. Chef Zimmermann will teach you these techniques and others which have helped him run a successful shop in Alsace, France for many years. You will master the different families of doughs including laminated, yeast, yeast laminated, shell doughs, and more.
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Chef Zimmermann coached the French Baking team in the 2008 Coupe du Monde de la Boulangerie (World Baking Cup) which took the Gold Medal, and he will share some "TOP SECRET” recipes that were presented in this competition! You will also prepare traditional recipes such as croissants, Danishes with many different shapes, flavors and textures, puff pastry items, Kugelhopf, and more. Chef Zimmermann will teach you some of his world-renowned lines of brioches as well as seasonal specialties from his family pastry shop from four generations including several varieties of Beignets.
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Chef Pierre Zimmermann is a Master Baker and Pastry Chef, and an international gold medal winner many times over, including the World Baking Champion title in 1996. In 2004, he was awarded the Bretzel d’Or award for promoting Alsace, France around the world. He exemplifies the philosophy of “tradition and creation” succeeding his father and grandfather at “La Boulangerie-Patisserie Zimmermann” where he created numerous lines of product including The Cake of Uncle Hansi, “The Pictures from Alsace” and the Struwwelpeter. Zimmermann is a member of the Etoiles d’Alsace and shares his passion and expertise teaching internationally. In 2008, Chef Zimmermann coached of the French baking team and won The World Baking Cup for the second time.
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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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