Introduction to Ice Cream 
- CANCELLED
July 10 - 12, 2007 (4pm – 9pm)
$495
Sebastien Thieffine
Let Chef Sebastien Thieffine, pastry chef and instructor at The French Pastry School, take you on a journey through the new trend of Ice Creams, Sorbets and Jams. Teaching the 24weeks students the science behind these recipes, Thieffine is a true master in Chocolate Ice Cream and Raspberry Sorbet to name a few. Chef Thieffine will also teach you the secrets behind making Chocolate Raspberry jam and a Frozen GRAND MARNIER ® Soufflé. This is truly a class not to miss if you are interested in any of these delicacies.
Chef Sebastien Thieffine, pastry chef/instructor at The French Pastry School is devoted to the pastry arts, and is known as curious and dedicated. Thieffine has appeared on numerous local and national publications and also on The Food Network’s “Follow that Food” and most recently won the bronze metal and the best pastry degustation at the 2004 National Bread & Pastry Team Championship.
Denotes classes suited not only for the professional, but for the food enthusiast.
