Fundamentals of French Cakes and Tarts - FULL
April 27 - 29, 2010 (4pm - 9pm)
$525
Food Enthusiast
Bob Hartwig, Pastry Chef
Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig. He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. In this three-day hands-on class, you will learn sponges such as biscuits, dacquoise, and pain de Gênes. From there you will create the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte. The techniques you will learn apply to both the recipes you make in class as well as many other areas of pastry production. Everything in class is made and decorated by you to take home and enjoy with your family and friends.
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Fundamentals of French Cakes and Tarts.
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
 |
 |
 |
 |
 |
 |
 |
|
 |
|
Chef Bob Hartwig was the Executive Pastry Chef at the Chicago Marriott Downtown. He worked at several pastry kitchens including the Rhapsody restaurant which is located in the Chicago Symphony Orchestra’s Symphony Center. Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show in 2006. Chef Hartwig was a member of The French Pastry School faculty from 2005 to 2010, and in 2008 he began work with his wife Gina and her partner Brooke Dailey, owner/operators of Lovely: a bake shop. Both Gina and Brooke are graduates of the L’Art de la Pâtisserie – The Professional Pastry and Baking program at The French Pastry School. Chef Hartwig’s focus is in developing the Lovely brand as it pertains to both the current storefront location and future concepts. In 2009, Chef Hartwig along with Gina opened Bakin’ & Eggs, specializing in artisan baked goods, espresso, and brunch. In 2010, Bakin' & Eggs won the TimeOut Chicago EatOut Award for Best New Bakery.
|
Food Enthusiast - denotes course is suited for the food enthusiast. |
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.
See this link for FAQs and suggestions on places to stay in Chicago, directions, and parking.
