Fundamentals of Traditional French Tarts
January 31 - February 2, 2012 (4pm - 9pm)
$575
Food Enthusiast
Della Gossett, 2011 National Pastry Champion, The French Pastry School Faculty
Learning to perfect a few fundamental recipes will allow you to enter the endlessly creative world of classic French tarts. French Pastry School instructor, Chef Della Gossett, National Pastry Team Champion (bio) will introduce you to the building blocks of a beautiful tart in this three day, hands on course. You’ll make French doughs such as pate sable, pate sucree, and pate brisee, then fill them with a myriad of flavors.
Throughout the three days, you’ll bake lemon tart, chocolate tart, almond pear tart, tarte tatin, and a pistachio tart topped with caramelized grapefruit. In this class for beginners, you will learn professional tips and techniques from Chef Della that you can use at home to create masterpieces for your friends and family.
During the grand buffet at the end of the class, there will be a tasting of everything you produced. All of your delicious tarts will be packed up for you to take home and enjoy. Throw away that premade crust and come learn to make these classic recipes from scratch!
Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!
This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).
Della Gossett, Chef Instructor at The French Pastry School of Kennedy-King College, began her pastry career at Trio in Evanston working under pastry chef, Gale Gand, and later with Executive Chef Shawn McLain. She remained at Trio for six years before moving to New York in 2000 taking a position at the restaurant, Atlas. She returned to Chicago in 2001 to work at the renowned restaurant, Charlie Trotter’s where her tenure as the pastry chef lasted for ten years. During her time at Trotter’s, Gossett had the opportunity to work alongside world-class chefs including Pierre Hermé, and Ferran and Albert Adrià of elBulli. She also traveled internationally to train with masters including Ramon Morato, Best Artisan Master Confectioner of Spain 1997, at his school, Aula Chocovic, in Vic, Spain near Barcelona. Gossett was one of two American chefs chosen for this elite workshop. In addition to the duties of Executive Pastry Chef for Charlie Trotter’s, Gossett participated with the Charlie Trotter Culinary Education Foundation, where she and members of her team taught Chicago high school students about excellence and exposed them to the culinary arts. In 2011, Gossett was the alternate team member of the winning team of the National Pastry Championship in Phoenix, Arizona. The team will go on to represent the United States in the World Pastry Championship in 2012.
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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.
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