The French Pastry School
Pastry Camp with Chef Joel Reno
Date: Jul 30 - Aug 03, 2018 (8:00 am - 1:00 pm)
Chef: Joel Reno , Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Interested in French pastries? Let this course introduce you! Join Chef Joel Reno of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Joel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating! Whether you're new to the pastry scene, or just need a refresher, roll up your sleeves and prepare to get your hands dirty, because this is a hands-on learning experience!
Course Detail:
  • Chocolate diamants (French cookies)
  • Parisian macarons with chocolate ganache filling
  • Hazelnut financiers (French hazelnut cake)
  • Vanilla crème brulée
  • Molten chocolate cake
  • Scones
  • Banana Bread
  • Raspberry jam
  • Blueberry muffin
  • Fresh fruit tart
Joel Reno is a full-time chef instructor at The French Pastry School. He began his diverse culinary career as a teenager in hometown restaurants, and a love of travel and adventure landed him positions on yachts in the Caribbean, four-star restaurants in Chicago, and small, artisan bakeries in Southern California. He's worked alongside chefs Roland Liccioni, Jean Joho, Michael Tusk, Alain Ducasse and Tony Enault with time spent at Le Français, Les Nomades, Le Lan, and Everest in Chicago, Quince in San Francisco, and Patina Restaurant in Los Angeles. While at Patina, he shifted career gears and opened up Baguetier Bakery in Huntington Beach where he received “Best Pâtisserie of Orange County” within just a few months of opening. 

This program is approved for 25 continuing education hours toward the initial or recertification application for American Culinary Federation certification.