Fundamentals of Artisan French Breads and Savory Treats - FULL
February 28 - March 1, 2012 (4pm - 9pm)
$575
Food Enthusiast
Pierre Zimmermann, World Baking Champion, The French Pastry School Faculty
What could be better than a loaf of crusty French bread pulled straight from the oven? Let World Baking Champion Pierre Zimmermann (bio), Chef Instructor at The French Pastry School teach you how to make your own artisanal bread in this three-day hands-on class. Along with the classic baguette, you will create a variety of hand-crafted loaves including Rustic Farmer’s Bread, Alsatian Beer Bread, Multi-Grain Bread and more. Chef Zimmermann will teach you how to turn basic ingredients into exciting treats with his savory applications: perfect for passed hors d’oeuvres, if you can bring yourself to share them. You will make his famous bretzels, tasty breadsticks, bacon kugelhopf, beer quiche, and even the Alsatian version of pizza, tarte flambée.
Over three days you will learn the different phases of bread: from mixing the ingredients properly to shaping and from proofing to baking. Once you have perfected the techniques of classic French bread making, you will move on to the more complex processes of whole wheat bread with an oatmeal crust, tangy whole grain sourdough and others. Throughout the hands on class, Chef Pierre will teach you the essentials of bread making that you can bring home to enhance your own kitchen. At the conclusion of the class, Chef Zimmermann will guide you through a tasting of all of the products in a grand buffet. All your homemade loaves and treats are yours to take home and enjoy with family and friends!
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).
Chef Pierre Zimmermann (bio) is a Master Baker and Pastry Chef, and an international gold medal winner many times over, including the World Baking Champion title in 1996. In 2004, he was awarded the Bretzel d’Or award for promoting Alsace, France around the world. He exemplifies the philosophy of “tradition and creation” succeeding his father and grandfather at “La Boulangerie-Patisserie Zimmermann” where he created numerous lines of product including The Cake of Uncle Hansi, Pictures from Alsace, and the Struwwelpeter. Zimmermann is a member of the Etoiles d’Alsace and shares his passion and expertise teaching internationally. In 2008, Chef Zimmermann coached of the French baking team and won The World Baking Cup for the second time. Pierre Zimmermann moved with his family from Alsace to Chicago in 2010 to join the teaching faculty at The French Pastry School where he is the Dean of Baking.
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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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