David Wesmael's Incredible Ice Creams, Sorbets and Gelatos
March 15 - 18, 2010 (7am - 3pm)
$1,200
Professional
David Wesmael, M.O.F. , Glacier & World Pastry Champion, Visiting Chef
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As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
We are honored to have Chef David Wesmael 
come and teach at The French Pastry School for the first time. Chef Wesmael, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbets and gelatos. The next phase of this class will be applying what you have learned to create and build a variety of frozen desserts, using ice creams, gelatos, sorbets, frozen mousses, granités or bombes glacées. In this four-day hands-on class, you will learn techniques to create the perfect texture and extend the shelf life. Using the recipe you create in class, Chef David will lead you through creating desserts to illustrate how fresh ice creams, sorbets and other frozen desserts can increase the perceived value of dessert. Among some of the creations, you will learn how to make frozen lollipops, frozen macarons and petits-fours, frozen cakes, plated desserts, or a variety of Sundaes and Verrines. An added bonus to this class will be Chef David Wesmael's expertise in opening a gelato or an ice cream business. He will share with you what he has learned by opening shops in France and how having the essential equipment necessary makes the world of difference. Chef Wesmael holds the Meilleur Ouvrier de France Glacier title was a member of the French pastry team who captured the Gold medal at the World Pastry Championship in Phoenix, Arizona in 2006.
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Chef David Wesmael, M.O.F. is the research and development corporate chef for the famous Groupe Holder in France, including the famous Paul Pâtisserie Group and the not less famous Ladurée pastry shops in Paris, and world wide. Chef David Wesmael holds the Meilleur Ouvrier de France Glacier title and was a member of the French pastry team who captured the Gold Medal in the World Pastry Championship in Phoenix, Arizona in 2006.
This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).
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Professional - denotes course is designed for professionals and Pastry Chefs |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep. A three-course family style lunch will be provided each day.
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