Pastry Camp
July 9 - 13, 2007 (8am - 1pm)
$950
Chef Sebastien Thieffine
Summer would not be complete without desserts to cool you off. The French Pastry School has introduced a 2nd Pastry Camp to teach you just that along with a variety of other french pastries that is sure to impress your friends and family.
For students 15 and up, this is your chance to explore the world of pastries. During this week long session you will create petits fours, plated desserts, chocolate candies, sugar candies, breads, and ice cream and sorbets. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience.
Chef Sebastien Thieffine will guide you through the fundamentals of each of these areas of pastries. Some of the items you will be making are chocolate ice cream, raspberry sorbet, mouth-watering chocolate tart, coffee crème brûlée, beautiful financiers and chocolate macaroons just to name a few. You will also learn candy-making techniques by preparing traditional pâte de fruit (fruit jelly) and learn the age old method of making lollipops. The kitchen will be filled with the aroma of freshly baked bread as you produce classic blueberry muffin and a rustic farmers bread. We will taste and discuss the product made as we go, so be prepared to eat!
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.
Download the registration forms
