Pastry Camp
July 5 - 9, 2010 (8am - 1pm)
$975
Food Enthusiast
Kristen Ryan, 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 French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!
Learn how to bake classic French breads from the kneading to the baking. Make artisanal, traditional breads from scratch. Create petits fours, or mini pastries like small tartlets and chocolate macarons. Have you ever wanted to make a fancy plated dessert, like a crème brûlée or warm chocolate cake, just like in restaurants or on television? You will do that too! And everything from chocolate candies, sugar candies such as the traditional pâte de fruits (fruit jelly) or salted butter caramels, plus cakes, lemon and chocolate tarts, and ice creams and sorbets.
Chef Kristen Ryan (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best learning environment to gain knowledge in French pastries, and the best and easy to make recipes, you have found the place. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience. 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 with you!
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!
This course is accredited by the American Culinary Federation (ACF) for 25 Continuing Education Hours (CEHs).
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
Kristen Ryan (bio) began working as the Kitchen Assistant Coordinator in April, 2009 at The French Pastry School at City Colleges of Chicago. Previously, Kristen worked at NoMi, a three-and-a-half star restaurant in Chicago in the pastry department. She is a graduate of The French Pastry School's L'Art de la Pâtisserie program with honors, in 2006. Following graduation, she stayed at The French Pastry School for one year to work as the school's Lead Assistant. In 2008, Kristen traveled to France to work with three of the world’s top pastry chefs. Pierre Hermé, called "The King of Modern Pâtisserie" taught her the art of macaron making; Pierre Zimmermann, World Champion in Baking in 1996 and 2009, shared with her his passion for artisan bread making; and Thierry Mulhaupt, named best pastry chef in France in 1996, trained her on the skill of making high quality pastries. Kristen assists in managing the school's interns, and a wide variety of kitchen responsibilities and pastry production.
|
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.
