The French Pastry School


Kay's Candies

Market House

The Ritz-Carlton Resorts of Naples

Janet Hurley | L’Art de la Pâtisserie ‘10 | June 2012

I just wanted to thank you for my great news. I know that both of you have been very instrumental in my getting this job and I really appreciate it. I start this morning at Park Hyatt and could not be more excited. I know Chef Josh says if you are not a little nervous then you are not going in the right direction. Well, I am and it is great. I have really enjoyed these past few months off and feel like I am ready for this new challenge. Thank you so much for your support, I cannot stop smiling.

B True Bakery

Rabin Worldwide - auction

C-House Restaurant

Daisy Cake Boutique

David Wesmael's Incredible Ice Creams, Sorbets, Gel

We are honored to have Chef David Wesmael, M.O.F. return for the second consecutive year to teach at The French Pastry School. Chef Wesmael, M.O.F. is known for teaching new methods and flavors in making ice creams, sorbets and gelatos. You will be apply his innovative methods to create and build a variety of frozen desserts, using ice creams, gelatos, sorbets, frozen mousses, granités or bombes glacées.

Mon, 03/21/2011 to Thu, 03/24/2011


Subscribe to The French Pastry School RSS