Introduction to Pastry – Petits Fours
May 22 - 24, 2007 (6pm – 10pm)
$495
Bob Hartwig
What better way to spend three days than learning how to make some of the most tantalizing French Pastries, éclairs and moist madeleines. Join chef instructor of The French Pastry School, Bob Hartwig, as he takes you through the fundamentals in producing traditional French petits fours. Chef Hartwig will share his expertise in making macarons and coconut rochers just to name a few. Along with the products mentioned you will learn how to perfect blueberry tartlets, opera cake, espresso tarts, miniature carrot cake and almond financiers.
Before joining the instruction team, in 2006, Chef Bob Hartwig was the Executive Pastry Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens Rhapsody which is a part of the Chicago Symphony Orchestra. Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show.
Denotes classes suited not only for the professional, but for the food enthusiast.
