Jams & Jellies, Marmalades & Chutneys and Tarts - FULL
July 31 - August 2, 2007 (6am - 1pm)
$825
Christine Ferber Master Pastry Chef & Master Jam Maker
If you go to Niedermorschwihr, France, you are sure to meet her in the morning markets, carrying her baskets filled with the region’s best fruit. In Alsace, she is know as Christine, the Queens of Jams. At The French Pastry School she will share her philosophy of seasonal jam (Pear and Fig jam, Wild Strawberry and Chocolate jam) and pastry making and create with you a wide array of mouthwatering cakes, traditional rustic tarts (Alsatian Apple tart, Apple Cinnamon and Streusel tart) and delightful jams, jellies, and chutneys (Shallot Confit) using fruits and vegetables.
Christine Ferber was named Best Pastry Chef 2002 in France and there she is recognized as a master jam maker and pastry chef. Ferber has written a variety of books including Mes Confitures: The Jams and Jellies of Christine Ferber, Mes Tartes: The Sweet and Savory Tarts of Christine Ferber. Most notably Ferber was invited to write the French “Webster Dictionary” on Jams and Jellies by Larousse.
Denotes classes suited not only for the professional, but for the food enthusiast.
