| June 17–20, 2013 | Chicago, IL | Chocolate Candies and Sugar Confections | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd.
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
In this new four-day, hands-on course for professionals, explore the world of chocolate and sugar confectionary with master pastry chef and chocolatier, Jean-Marie Auboine, teaching for the first time at The French Pastry School. Students in this class will explore a range of Chef Auboine’s signature recipes including nougat, various chocolate tablettes, several kinds of caramel, multi-layered guimauve, and dipped and molded chocolate candies.
Chef Auboine will give you the practical knowledge you’ll need to make this selection of fine candies a reality in your business. You’ll learn the technology behind tempering chocolate and the best method to use in your environment. Enrobing your chocolate candies is an essential step in giving them a professional looking finish; Chef Auboine will guide you through techniques that will put you a step ahead of the competition.
At the conclusion of this course will be a grand buffet and tasting after which all of your decadent products will be packaged to take home.
www.frenchpastryschool.com
Location Map |
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| June 21, 2013 | Fort Worth, TX | TCA State Convention | 10 |
| Texas Chefs Association/The Culinary School of Fort Worth | Length: 1 day |
Sheraton Ft. Worth Hotel & Spa
1701 Commerce St.
Fort Worth, TX 76102 | Heather Kurima
Phone: 817-737-8427
chefpro@csftw.com |
Texas Chef Association State Convention
The Art of Fois Gras 1 - Fois gras uses and benefits; Fabrication of Moulard Duck; Choosing appropriate cooking techniques for duck.
he Art of Fois Gras 2 - How to cook fois gras; Parts of the Moulard duck; Getting the best yield from your fois gras and duck.
Now You’ve Sourced Sustainable Foods, How Do You Tell your Customers? - How to market sustainable food; Benefits of sustainable foods; Customers that look for sustainable products; How to reach customers; What to look for when designing your program.
Meat Fabrication and Cost Control - Live cut test on a tenderloin with a full breakdown; Explore different ways and methods to cut a tenderloin; Full yield testing; Learn to estimate the values on the end cuts and compare and contrast on portion control cuts.
What’s all the buzz about honey? - Overview of honey from flower to bottle; Honey production statistics; Need for honey bee advocacy; Honey tasting.
How to Market Yourself as a Chef - Overview of media outlets; Series of questions to be answered by each member of the panel.
Sustainable Food Sourcing for Your Restaurant - Define sustainable and local; Sourcing products; Purchasing considerations; Designing a profitable program.
Giving Back with Pro Start - Overview of the Pro Start Program; Competition Overview; Ways to get involved.
Cheese and Beer Pairing - Overview of beer styles; Overview of cheese types; Basic principles of pairing beer and food; Tasting exercise.
Mixology - Discuss the history of American libations; Understand the differences between different spirits; Learn basic mixology techniques; Learn classic and modern cocktails; Discuss applications in menu development and practical implemenation.
www.texaschefsassociation.org |
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| June 24–28, 2013 | Chicago, IL | Celebration and Wedding Cake Camp | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of Cake Decorating has to offer! Chef Mark Seaman will teach you the foundations of designing a visually engaging cake that tastes as wonderful as it looks.
You will learn cake decorating skills that are popular the world-over using mediums like fondant, gumpaste, royal icing, buttercream, and sugar components. Chef Mark will guide you through the technique step by step until you’re able to make beautiful and original designs. A cake, however, is not just meant to look at: everyone wants to eat it too! Chef Mark will take you through classic cake recipes that are perfect for weddings, birthdays and special occasions while teaching you mixing and baking techniques that will translate to all your home cooking projects.
Chef Mark will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go; be prepared to take your beautiful finished projects home to your family and friends!
www.frenchpastryschool.com
Location Map |
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| June 24–28, 2013 | Chicago, IL | Pastry Camp with Chef Gossett | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd.
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Della Gossett will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You’ll learn how to make artisanal breads from scratch as Chef Della shows you how to mix, knead and bake loaves like traditional French Baguette and Alsatian Beer Bread. The latest craze in pastry is mini-desserts (we call them petits fours); we’ll help you keep up on the trend with recipes for macarons, financiers and two-bite fruit tarlets. If you’ve ever wanted to learn how professional chefs make elegant plated desserts in their restaurants, Chef Della will teach you how it’s done with crème brulée, homemade ice creams, and molten chocolate cake. Impress your friends with gifts of homemade chocolate and sugar candies like the traditional pâte de fruits (fruit jelly candies) and buttery salted-caramels.
Chef Della will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go. Be prepared to eat and have plenty of goodies to take home to your 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!
www.frenchpastryschool.com
Location Map |
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| June 24–28, 2013 | Chicago, IL | Pastry Camp with Chef Johnson | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd.
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Joshua Johnson will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You’ll learn how to make artisanal breads from scratch as Chef Joshua shows you how to mix, knead and bake loaves like traditional French Baguette and Alsatian Beer Bread. The latest craze in pastry is mini-desserts (we call them petits fours); we’ll help you keep up on the trend with recipes for macarons, financiers and two-bite fruit tartlets. If you’ve ever wanted to learn how professional chefs make elegant plated desserts in their restaurants, Chef Joshua will teach you how it’s done with crème brulée, homemade ice creams, and molten chocolate cake. Impress your friends with gifts of homemade chocolate and sugar candies like the traditional pâte de fruits (fruit jelly candy) and buttery salted-caramels.
Chef Joshua will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go. Be prepared to eat and have plenty of goodies to take home to your 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!
www.frenchpastryschool.com
Location Map |
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| July 1–3, 2013 | Darien, IL | Basics of Cake Decorating Boot Camp | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: July 1-3 (9 a.m.—4 p.m.)
A focused and fun extravaganza of the essentials for creating incredible cakes!
• 14 basic borders; pattern presses for writing, printing and side borders
• Making buttercream and royal icings
• Floral spray with drop flowers, bachelor buttons, sweet peas and rosebuds
• Take home an 8 in. cake decorated with techniques you learn
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| July 9–11, 2013 | Chicago, IL | Artisan Chocolate Candies | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Explore the world of chocolate in this three-day hands-on class with Chef Joshua Johnson of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate couverture—a necessary foundation in making the perfect chocolate candies. Chef Johnson will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates available, you will learn how to make an array of delicious candies including casted, piped, and molded bonbons and truffles.
You will make basic chocolate candies including a range of ganache fillings, gianduja creams (chocolate nut pastes), pralinés, and chocolates with nuts like "The Mendiant" or “The Trio.” Be prepared to hand dip all of your chocolates!
As an added bonus you will also learn how to make some sugar confectioneries such as pâte de fruit (fruit jellies) and chocolate caramel. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All your delicious candies will be packed up for you to take home to enjoy with your family and friends.
www.frenchpastryschool.com
Location Map |
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| July 9–11, 2013 | Chicago, IL | Regional French Desserts, Part 3: Rhone-Alps and the South of France | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
The South of France has long been known as a place filled with sun, glamour, and great food. Containing cities like Lyon, home of the Coupe du Monde de la Pâtisserie (The World Pastry Cup), there is clearly something to learn from this province of bon vivants. Join Chef Dimitri Fayard as he takes you on a tour of the region by teaching you their most famous and beloved pastries in this three-day, hands-on course.
From the province of Rhône Alps, you will learn to make bugnes lyonnaise, a fritter typical of Lyon; Le Mont Blanc, a distinctive dessert made with chestnuts; and brioche aux pralines roses, the classic buttery bread studded with pink pralines. Moving further south from Lyon, Chef Dimitri will introduce you to Montelimar, the city that created nougat - the whipped candy flavored with honey, toasted nuts, and dried fruits - to satisfy weekenders traveling from Paris to the coastal towns. You'll also learn to make desserts that are popular along the coast and inland like Tarte Tropzienne, cream-filled brioche; croquants de Cordes, Salted Almond Cookies; and Pastis Gascon, a superbly flaky, caramelized tart filled with Armagnac apples. Along the shared border with Spain, you'll find classic desserts like the orange and cinnamon-spiced crème catalane and the richly-flavored gâteau basque.
Whether you want to learn more about culture and dessert for yourself or to share with your friends and family, this class is the perfect way to begin your pastry education.
www.frenchpastryschool.com
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| July 15–19, 2013 | Chicago, IL | Sculpted Cake Camp | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
It seems like sculpted cakes are everywhere these days except your home kitchen. Watching professionals on TV build structures out of cakes with all the bells and whistles makes specialty cakes seem intimidating and unachievable for a food enthusiast like yourself. While it's true that they do require more work than an average cake, you can still learn the techniques and adapt them to any kitchen. Chef Scott Green has designed this five-day, hands-on course to teach you how to do just that so you can make unique centerpieces to family events and special occasions.
Sculpted cakes need strong internal structures that can be easily carved into angles and contours. Chef Scott will begin by sharing the ideal cake and icing recipes that will be able to support the designs that you choose. Once all of the components are made, you will learn how to build, carve, and give a crumb coat to two distinct designs: A Realistic Old-Fashioned Car and A Whimsical Cartoon Turtle.
Chef Scott will then guide you through how to use various mediums to decorate the cakes including rolled fondant, modeling chocolate, royal icing, gumpaste, and airbrushing techniques. Your two beautifully-decorated cakes will be yours to take home to share with your friends and family.
www.frenchpastryschool.com
Location Map |
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| July 22–24, 2013 | Darien, IL | Tiered Cakes with Fondant & Gum Paste | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: July 22-24 (9 a.m.—4 p.m.)
Learn to cover real cakes with an immaculate fondant surface -- an essential skill for any decorator! Decorate cakes with exquisite flowers and hand-shaped details.
• Hands-on experience in fondant crimping, swags, draping, bows and coloring
• Explore sensational gum paste flowers and leaves: calla lily, daisy, dogwood, stephanotis and blossoms
• Take home your beautiful and delicious 3-tiered decorated cake to enjoy
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| July 23–25, 2013 | Chicago, IL | Fundamentals of Jams, Jellies, Marmalades, Chutney, and Pickling | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Using a selection of fresh organic fruits from a local farmers market, learn to make a selection of classic jams, jellies, marmalades, and sweet and sour chutneys made with pickled fruits and vegetables. In this three-day, hands-on class with Chef Instructor Della Gossett, you will create an array of mouth-watering strawberry mint and chocolate raspberry jams, lemon jelly, and orange marmalade. Impress your loved ones by preserving the harvest of summer with a flavorful assortment of homemade fruit and vegetable chutneys, dill pickles, and sweet and sour preserves that will last well into winter.
All of your creations will be displayed in a beautiful grand buffet at the end of class, then packed up for you to take home and enjoy with your friends and family.
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!
www.frenchpastryschool.com
Location Map |
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| July 29–August 2, 2013 | Chicago, IL | Pastry Camp -- All Chocolate | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin: from cakes and tarts to breads and ice creams, Chef Joshua Johnson will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. If you are looking for the best instruction, a comfortable, well-equipped learning environment, and delicious chocolate recipes that you can recreate in your own kitchen you have found the place!
Chef Joshua will teach you to make classic recipes including chocolate caramels, chocolate macarons, chocolate tart, and ice cream! You’ll also be making the Dark Chocolate Gâteau de Voyage (a delicious chocolate pound cake) and your own homemade “Nutella”! Get ready for addictive confections like Raspberry Lollipops, White Chocolate and Coffee Covered Pecans, and dark chocolate marshmallows. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home to enjoy with your friends and family!
www.frenchpastryschool.com
Location Map |
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| August 7–11, 2013 | Lexington, KY | 2013 ICES Annual Convention & Show | 32 |
| International Cake Exploration Societe (ICES) | Length: 5 days - Cost: Call for Fees |
Lexington Center
430 W Vine St
Lexington, KY 40045 | Geraldine Kidwell
Phone: 502-268-5975
geraldinekidwell@att.net |
| To increase sugar art skills and knowledge. |
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| August 8–10, 2013 | Darien, IL | Sugar Showpieces with Laurie Bradach | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $800.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Aug. 8-10 (8 a.m.—3 p.m.)
These are the reception pieces people will be talking about! Use advanced techniques of blowing, molding and casting to create works of art to keep.
• Stylized architectural and design elements in sugar and Isomalt®
• Create birds, fish and fantasy designs that will wow clients and guests
• Prerequisite: Advanced Sugar Artistry With Laurie Bradach or Advanced Sugar Blowing
Tuition: $700 Registration Fee: $100
www.school.wilton.com |
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| August 12–16, 2013 | Darien, IL | Lambeth and Australian Methods | 40 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 5 days - Cost: $625.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Aug. 12-16 (8 a.m.—5 p.m.)
In this five-day course you will discover the Old World Joseph Lambeth Method of using intricate, dimensional overpiping of borders on a fondant-covered cake.
• Overpipe scrolls, scallops and stringwork, plus other decorations for the characteristic layer-upon-layer look of Lambeth
• Learn the art of detailed extension and curtain work on a fondant cake, which signifies the Australian method
• Create daisies, pansies and ring designs
• Explore scallops and ribbon insertion
• Prerequisite: A fundamental background in cake decorating is required
• Take home two sample cakes to enjoy
Tuition: $525 Registration Fee: $100
www.school.wilton.com |
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| August 12–16, 2013 | Chicago, IL | Pastry Camp with Chef Fayard | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Dimitri Fayard will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You’ll learn how to make artisanal breads from scratch as Chef Dimitri shows you how to mix, knead and bake loaves like traditional French Baguette and Alsatian Beer Bread. The latest craze in pastry is mini-desserts (we call them petits fours); we’ll help you keep up on the trend with recipes for macarons, financiers and two-bite fruit tartlets. If you’ve ever wanted to learn how professional chefs make elegant plated desserts in their restaurants, Chef Dimitri will teach you how it’s done with crème brulée, homemade ice creams, and molten chocolate cake. Impress your friends with gifts of homemade chocolate and sugar candies like the traditional pâte de fruits (fruit jelly candy) and buttery salted-caramels.
Chef Dimitri will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go. Be prepared to eat and have plenty of goodies to take home to your 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!
www.frenchpastryschool.com
Location Map |
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| August 12–16, 2013 | Chicago, IL | Pastry Camp with Chef Green | 23.75 |
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| The French Pastry School | Length: 5 days - Cost: $995 |
226 W Jackson Blvd.
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Scott Green will guide you through the fundamentals of classic pastry products so you can recreate them at home.
You’ll learn how to make artisanal breads from scratch as Chef Scott shows you how to mix, knead and bake loaves like traditional French Baguette and Alsatian Beer Bread. The latest craze in pastry is mini-desserts (we call them petits fours); we’ll help you keep up on the trend with recipes for macarons, financiers and two-bite fruit tartlets. If you’ve ever wanted to learn how professional chefs make elegant plated desserts in their restaurants, Chef Scott will teach you how it’s done with crème brulée, homemade ice creams, and molten chocolate cake. Impress your friends with gifts of homemade chocolate and sugar candies like the traditional pâte de fruits (fruit jelly candies) and buttery salted caramels.
Chef Scott will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. You will taste and discuss the product made as you go; be prepared to eat and have plenty of goodies to take home to your 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!
www.frenchpastryschool.com
Location Map |
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| August 19–22, 2013 | Chicago, IL | Chocolate Showpieces for Competition or Display | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, is returning to The French Pastry School to teach this Chocolate Showpiece course for the fourth time. In this four-day, hands-on course, Chef Leroux will guide you through two new showpieces of his design.
He will teach you the elements you need to know to design, plan and assemble a stunning showpiece of your own for competition and display. Through the use of template making, casting, sculpting, assembling and decorating, you will be able to add your own flair to the chocolate showpiece you create as part of the class. Chef Leroux will share invaluable tips and tricks with you, including how to troubleshoot if not everything goes according to plan. After this course, you will be able to use the latest techniques to turn your inspiration into a dazzling chocolate showpiece.
www.frenchpastryschool.com
Location Map |
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| August 26–29, 2013 | Chicago, IL | Cakes, Entremets, Petits Gateaux, and Tarts with Chef Frederic Bourse | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Chef Frédéric Bourse has spent years traveling and working all over the world, allowing him to gain unique insight into ingredients and flavors not often used in pastry. The constant discovery of these new taste experiences has greatly influenced Chef Bourse’s style of pastry which brings together flavors and techniques that are at once traditional and new. Throughout this four-day, hands-on course, you will make an assortment of products that reflect his signature approach to desserts: entremets, petits gateaux, and tarts that respect classic techniques while showing modern flair.
You will explore flavors from around the world with the Thai Mango Tart, the Caribbean-scented L’Antillais, the Italian Sbrisolona with Figs, and many more. While creating the recipes, Chef Bourse will focus on techniques that will help make your production of the desserts more efficient while maintaining their quality and beauty.
www.frenchpastryschool.com
Location Map |
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| August 27–29, 2013 | Chicago, IL | Dinner Party Essentials: Traditional Desserts from Around the World | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
In this three-day, hands-on class, Chef Joshua Johnson of The French Pastry School will teach you how to create delicious dinner party desserts just like those you'd order in an elegant restaurant. Classics like soufflé and chocolate mousse are too good to only have on special occasions but they can seem intimidating to make yourself. Have you ever wondered how the professionals make creating plated desserts look so easy? Chef Joshua will teach you how to bring that dining-out experience to your home kitchen.
A great dessert depends on the balance of flavors, textures, and temperatures; the chefs will guide you to follow your senses when creating a delicious and engaging final course. You’ll begin by making a caramel-infused apple tarte tatin, a molten chocolate cake, and a perfectly-puffed soufflé. Grow your repertoire of sweets by learning to replicate the French Pastry School’s favorite, essential desserts that every home cook should know how to make.
Chef Joshua will give you professional tips on how to streamline your work in the kitchen so you don’t spend too much time away from your dinner guests. You’ll be sure to impress your family and friends with your new-found pastry skills! The best way to learn is through tasting; come prepared to eat your day’s work!
www.frenchpastryschool.com
Location Map |
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| September 15, 2013 | Darien, IL | Introduction to Sugar Artistry | 9 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 1 day - Cost: $450.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Sept. 15 (8 a.m.—6 p.m.)
Students will learn the basics of creating sugar decorations and their use in contemporary design.
• Essential recipes and cooking demonstrations
• Pulling and molding techniques
• Create flowers, ribbons, lollipops and more
• Take home your sugar decorations to enjoy
Tuition: $400 Registration Fee: $50
www.school.wilton.com |
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| September 23–27, 2013 | Darien, IL | Intricate Gum Paste Artistry with Kim Morrison | 40 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 5 days - Cost: $900.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Sept. 23-27 (8:30 a.m.—5 p.m.)
From the simplest lily of the valley to complex orchids and beautiful full roses, Kim will teach you a wide variety of techniques for creating stunning gum paste flowers and more.
• Shape, vein, wire, dust and assemble 11 different flowers
• Create perfect blossoms for weddings and some flowers not commonly made in sugar
• Complete two Mexican gum paste projects
• Fashion and paint a sweet sugar teacup, form a small jewelry box complete with a working drawer
• Take home your beautiful creations to enjoy
Tuition: $750 Registration Fee: $150
www.school.wilton.com |
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| September 23–26, 2013 | Chicago, IL | Patisserie of Leonardo Di Carlo | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
The French Pastry School is thrilled to have World Pastry Champion, Leonardo Di Carlo join us for the second time to teach his unique style of patisserie to students of this four-day, hands-on course. Along with his signature tarts, cookies and pound cakes, Chef Di Carlo will turn his focus to Italian gelati. After teaching you to make use of several flavors and bases, including pistachio, mascarpone, chocolate and various fruits, Chef Di Carlo’s grand buffet at the end of the course will make you feel like you’re in a gelateria in Rome. You’ll be able to bring back these techniques to impress your own clients with a wide selection of flavors, textures, and gorgeous displays.
www.frenchpastryschool.com
Location Map |
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| October 8–10, 2013 | Chicago, IL | At Home Dinner Party Essentials: Custard, Mousse, and Cream Desserts | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Magic happens when pastry chefs combine eggs and dairy with sugar and flavorings: it can turn into crème brûlée, crème anglaise, pastry cream, and more. Custard is one of the most ubiquitous desserts around the world, appearing in some semblance in almost every culture. Chef Joshua Johnson will guide you through the technique and theory behind turning these basic ingredients into custards with distinct textures and flavors in this three-day, hands-on course.
Something as simple as adjusting the ratio of egg yolks to egg whites can change a luscious crème brûlée in a porcelin ramekin to a rich, free-standing crème caramel: Chef Joshua will teach you why and how to apply this knowledge to other recipes. Custard must always be cooked with gentle heat to achieve a smooth result: whether that's in an oven or over a bain-marie will change the entire texture of the dessert. You will learn how to control the outcome of your custards by making crème anglaise, pastry cream, and lemon cream. Chef Joshua will show you how to use these recipes as elements of desserts like île flottante, floating islands, or stand alone treats like panna cotta -- all perfect for a dinner party for friends and family.
Chef Joshua will give you professional tips on how to streamline your work in the kitchen so you don’t spend too much time away from your dinner guests. You’ll be sure to impress your family and friends with your new-found pastry skills! The best way to learn is through tasting; come prepared to eat your day’s work!
www.frenchpastryschool.com
Location Map |
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| October 14–17, 2013 | Chicago, IL | Chefs Donald Wressell and Della Gossett | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Chefs Donald Wressell and Della Gossett will teach students of their four-day, hands-on class the latest trends and cutting edge techniques and technology used in modern pastry and how to incorporate them in their own business.
www.frenchpastryschool.com
Location Map |
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| November 4–7, 2013 | Chicago, IL | The Cakes of Marina Sousa | 28 |
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| The French Pastry School | Length: 4 days - Cost: $1,260 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Be they glamorous, traditional or whimsical, a lot of hard work and vision goes into to making a bride’s wedding dreams come true. Get a step ahead of the competition with Chef Marina Sousa in this four-day, hands-on course on wedding cake decoration and business. Along with learning the signature techniques that Chef Sousa has made famous through her high profile clients and appearances on The Food Network, she will share her insight into the business of running a successful cake design studio. Discussions in class will include pricing, sizing, portions, display cakes, marketing, delivery logistics and how to stay current in an ever-evolving industry.
In order to achieve a client’s dream wedding cake, you need an arsenal of techniques at your disposal. Chef Sousa will help you explore a variety of popular mediums (fondant, gum-paste, isomalt, royal icing and poured chocolate) with her own unique spin. Students will create a contemporary tiered wedding cake utilizing the skills discussed and demonstrated; the design will be yours to take home at the end of class.
www.frenchpastryschool.com
Location Map |
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| December 2–4, 2013 | Darien, IL | 3-Day Gingerbread Workshop | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Dec. 2-4 (9 a.m. - 4 p.m.)
Spread the holiday spirit with a homemade gingerbread house. This class will show you how to bake, build and
decorate this happy family tradition with your own special touches!
• Learn proper ways to mix, roll, shape and bake the dough
• Be a gingerbread architect: Make templates, trim panels and build your house with royal icing
• Decorate to delight: Pipe with dough, make sugar stained-glass windows and hand-shaped snowmen
• Your creativity and personality will be reflected in your masterpiece
• Take home your gingerbread to enjoy
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| December 2–4, 2013 | Darien, IL | Fondant Modeling for the Holidays | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600.00 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Dec. 2-4 (9 a.m.—4 p.m.)
Make holiday cakes come to life with hand-shaped figures in rolled fondant. This will be a great opportunity to add your personal touch to holiday parties and expand your fondant repertoire.
• Create Santa, his elves and other seasonal favorites, dressed in their holiday best
• Personalize figures with fun facial expressions and colorful clothing
• Take home your decorated fondant centerpiece to enjoy
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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| December 10–12, 2013 | Chicago, IL | Candies, Cookies, and Cakes for the Holidays | 14.25 |
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| The French Pastry School | Length: 3 days - Cost: $575 |
226 W Jackson Blvd
Chicago, IL 60606 | Anne Kauffmann
Phone: (312) 726-2419 X207
akauffmann@frenchpastryschool.com |
Learn to make sweet holiday presents at home. The season of giving is fast approaching; what better time to gather your friends and family in your warm kitchen and bake for them? The winter holidays are full of age-old customs and while you love your grandma's candies, cookies and cakes, it's always fun to learn new ways to finish and present them.
Add some bling to your traditional family recipes by joining Chef Mark Seaman for this three-day, hands-on course. Learn how to make classic gingerbread cookies with style, hand-decorate cut-out cookies using elegantly embossed rolled fondant, royal icing, and intricate stencils, and make handmade cranberry chutney. Chef Mark will teach you how to package your sweet creations using a variety of tins, canisters, baskets, boxes & bows. Whether you want to wow your guests at a festive holiday gathering or impress the hostess of your neighborhood soiree, you will pick up lots of fresh ideas in this fun and informative class.
www.frenchpastryschool.com
Location Map |
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| December 16–18, 2013 | Darien, IL | Holiday Cookie Baking | 18 |
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| Wilton School of Cake Decorating and Confectionery Art (Wilton Industries) | Length: 3 days - Cost: $600 |
7511 Lemont Road, Suite 176
Darien, IL 60561 | Sandra A. Folsom
Phone: (630) 810-2890
sfolsom@wilton.com |
2013 Schedule: Dec. 16-18 (9 a.m. - 4 p.m.)
Bake and decorate favorite seasonal cookies you can use to create amazing cookie trays and gifts!
• Explore preparation basics: Using quality ingredients, proper creaming, stirring and folding
• Delicious Spritz cookies garnished with chocolate, nuts and sprinkles
• Gingerbread cookies and ornaments complete with sugar stained-glass effects
• International cookie favorites including biscotti, Greek and Polish specialties
• Receive delicious recipes
• Take home your cookies to enjoy
Tuition: $525 Registration Fee: $75
www.school.wilton.com |
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