The French Pastry School

Advanced Chocolate Candies and Candy Bars Sous Vide

In this four-day hands-on class you will learn advanced chocolate candies, and candy bars. Following his second successful class last year at The French Pastry School, Chef Kestener will return to teach the art of making ganaches and chocolate fillings sous vide.

Date: 
Mon, 09/21/2009 to Thu, 09/24/2009

French Traditional Breads with Artistic Decorations

After 12 consecutive years of teaching master classes at The French Pastry School, Master Baker and World Champion Pierre Zimmermann, returns to teach Artisan and Traditional Breads. During this four-day course, Chef Zimmermann will explain the science of levain making, including soft and hard varieties, as well as lactic and acetic fermentations. Students will make natural and artisan levain starters from scratch made from rye flour and grape juice. They will then make baguettes, farmer bread, and rustic bread with these starters.

Date: 
Mon, 09/14/2009 to Thu, 09/17/2009

French Cake Construction and Wedding Cake and Special Event Cakes Decorating

This five-day hands-on class will be your “week as a pastry chef”. Students will receive a binder prior to the first day of class so that they will be able to review the material ahead of time. At the start of each day, the Chef Instructor will give an introduction. Students will scale their own ingredients. As in all other Continuing Education and L’Art de la Pâtisserie courses, this is hands-on. At the end of the week, students will receive an evaluation of their performance from the chef.

August 31st and September 1st with Chef Bob Hartwig

French Cake Construction

Date: 
Mon, 08/31/2009 to Fri, 09/04/2009

Norman Love's All Things Chocolate

Norman Love, founder of Norman Love Confections, has created edible works of art that have been featured in renowned hotels throughout the world. His passion for pastry will be demonstrated through a modern contemporary approach to chocolate décor for all entremets. Each recipe will be as different as the next with chocolate as the constant.

Date: 
Tue, 08/11/2009 to Thu, 08/13/2009

Summertime Restaurant Style Plated Desserts

In this three-day, hands-on class Chef John Kraus (bio) of The French Pastry School will teach you how to create tantalizing  dinner party desserts - just like you'd have in a fancy restaurant! The recipes in this course will take advantage of fresh, local ingredients found at the farmers market. In addition to planning your menu, you will explore current topics and trends, such as sustainable agriculture and organic products. Throughout the three days, the class will highlight the basics of creating  French summer  plated desserts including ice creams and sorbets!

Date: 
Tue, 08/04/2009 to Thu, 08/06/2009

Fundamentals of Breads

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread?  Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads.  In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.

Date: 
Tue, 07/07/2009 to Thu, 07/09/2009

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!

 

Date: 
Mon, 07/06/2009 to Fri, 07/10/2009

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!

Date: 
Mon, 06/29/2009 to Fri, 07/03/2009

Pastry Camp - All Chocolate

For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef John Kraus (bio) will guide you through the fundamentals of each of these areas of pastries.

Date: 
Mon, 06/29/2009 to Fri, 07/03/2009

The Art of Pre-Desserts and Plated Desserts, Summer Collection

Join Chef En-Ming Hsu (bio), Pastry Chef Instructor at The French Pastry School and Pastry World Champion, for a three-day hands-on class on pre-desserts and plated desserts. The recipes in this course will take advantage of fresh, local ingredients found at farmers markets. Some of the seasonal recipes you will prepare include Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé.

Date: 
Mon, 06/08/2009 to Wed, 06/10/2009

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