American Culinary Federation Education Foundation CEH Opportunities - Central Region

* schedule subject to change

To find upcoming CEH opportunities in your area, select your region below. Online courses are also available and ongoing in all regions. Schedules are subject to change.

The following courses and events have been approved for ACF CEHs. Contact the CEH Provider for more information and registration details.

DateLocationProgram NameCEHs
March 6–9, 2017Chicago, ILCompetition Cakes with Chef Courtney Clark28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Competition Cakes with Chef Courtney Clark (1:00 pm - 8:00 pm) Take your cake decorating to the next level in this new course designed for competitions and high level customer requests. Chef Courtney Clark’s signature cake-carving and fondant modeling methods will be the highlight of this professional class in which each student will create two finished showpiece projects. Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting. Each student will take home their masterpieces at the end of the class. Now this course really takes the cake! Fairy Garden Learn to Use: Aluminum wire Metal pipes/flanges Rice Krispies Airbrush Skills Learned: Small Figure work with armature Texture galore How to build a strong internal structure Creating clean finished pieces Flapper Bust Learn to Use: Modeling chocolate Wafer paper Texture mats/rolling pins Airbrush Skills Learned: Large Figure work Hair texture Fine details that will wine/lose a competition All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
March 20–23, 2017Chicago, ILThe Art of Fresh and Light Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2719 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Chef Baudin, former Pastry Chef of Pâtisserie Eugène in Paris, is bringing us a new and fresh way of looking at making pastries. In this four-day, hands-on professional course, you will learn how to create health conscious creations using less sugar, less fat and more fiber. Chef Baudin’s products are designed and adapted to meet the needs of the consumers’ wellness, containing sweeteners such as coconut sugars while the flours are replaced by lentil flours, oat bran and wheat flours. Fresh fruit rich in fibers and sugar free chocolates will also be used in this class. Chef Baudin will teach you his philosophy to create these healthy pastries and incorporate the new ingredients while improving their flavors. Pastries Le Millepin Almond, pine nuts and coconut sugar praline paste, light Tahitian vanilla bean cream and whole wheat flour puff pastry squares Black Sesame and Yuzu Charlotte Whole wheat and arrow roots charlotte biscuit with a yuzu and combawa cream, a black sesame mousse and supremes of lemon poached with shizo leaves Tartelette Lemoon Hazelnut sable dough shells filled with a fresh lime cream a Tahitian vanilla milk mousse and decorated with a sugarless white chocolate Tarte Fleur de Pomme Whole wheat sable dough shell filled with vanilla scented sauteed apples, hazelnut cremeux and poached apple slices Eclair praliné pécan noix de coco Whole wheat and lentil flour eclair filled with coconut milk cremeux, a pecan and coconut sugar praline paste and topped with a Pana Cotta glaze Le Kuma Moist chocolate biscuit filled with a silky milk chocolate mousse and tangy candied mangoes and kumquats Le Manhattan Whole wheat sable dough tart shell filled with a light almond cream, a silky French vanilla cream, a mandarin and passion fruit confit and topped with chestnut vermicelli. Chocolate cocoa bean tart Chocolate and grue de cocoa sable dough tart shell filled with a light and silky chocolate cremeux, a cocoa bean jelly and a dark chocolate crumble Sugar Confectioneries Les Mutines Maltitol and coconut sugar meringue, hazelnut and coconut sugar praline paste, sugar free dark chocolate Chocolate confectionery Pine nut and Mint chocolate candy Pine nut and coconut sugar praline paste with mint, dipped in a sugar fee milk chocolate Mint, pepper and chocolate candy Peppered mint scented dark ganache enrobed in a sugar free dark chocolate. All of your creations will be yours to take home and enjoy.
www.frenchpastryschool.com
March 21–23, 2017Chicago, ILPetits Fours and Mini Pastries 15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Petits Fours and Mini Pastries (4:00 pm - 9:00 pm) Calling all foodies! Our Chef will bring expert baking and decorating skills to you in this three-day, hands-on workshop. You will learn tips and tricks to create French-style petits fours and mini pastries for your next family celebration or gathering. In this course, our chef will guide you on how to plan festive occasions, expand your pastry skills, and execute impressive desserts for entertaining. Individual desserts always impress guests and now you can learn how to bring an ordinary dessert to life, simply! You will discover many decorating techniques to enhance the presentation of your serving table as well! Recipes may include: • Mini Mixed-Fruit Tarts • Robusta Coffee Mini Éclairs • Traditional Coconut Tuiles • Orange Almond and Cacao Nib Tuiles • Classic Chocolate Diamants Cookies • Chocolate Truffles • Royal Icing Cookies • Mini Lemon Tarts • Piped Cookies • Gingerbread Cookies • Ginger Snaps • Old Fashioned Pain d' Épices (Gingerbread/Spice Bread) And More! Expand your pastry skills, and then feast on your creations. You’ll be able to take home your desserts and party favors so don’t forget to plan a festive occasion and share them with your family and friends.
www.frenchpastryschool.com
March 27–30, 2017Chicago, ILContemporary Chocolate Plated Dessets with Chef Meg Galus28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Join Chef Meg Galus, Executive Pastry Chef of BOKA Restaurant Group, as she shares with you the philosophy and inspiration behind her contemporary restaurant-focused pastries. Her ever trendy sense of style will inspire you to learn her impeccable techniques and achieve stellar and sophisticated desserts. Chef Galus was recently chosen as a James Beard Outstanding Pastry Chef finalist and has been nominated twice for the Jean Banchet Best Rising Pastry Chef Award. Chef Galus is a culinary mastermind at dreaming up decadent and innovative sweets. If you are looking to be inspired in your kitchen, this is the course for you. Some of her signature recipes will include: Dark Chocolate-Goat Milk-Herbs-Licorice: Chocolate tuiles, dark chocolate cremeux, flour-less chocolate cake, whipped goat milk cream infused with mint and thyme, aerated thyme milk chocolate, licorice syrup, frozen goat yogurt. Chocolate Stout-Grains-Butterscotch-Buttermilk: Shaved chocolate/stout ganache rolls, butterscotch ice cream, buttermilk panna cotta, chocolate opaline, stout butterscotch, rye streusel, puffed buckwheat Citrus Dreamsicle-Tahitian Vanilla Bean-Milk Chocolate-Blood Orange-Yuzu: Vanilla bean and milk chocolate mousses, microwave vanilla sponge, mandarin pearls, blood orange ginger sorbet, milk chocolate-freeze dried citrus garnish, whipped moscato cloud Pear Beignets-White Chocolate-Coconut: Wattleseed-dusted beignets, coconut-white chocolate cream, pear sorbet, poached pears, popped sorghum, white chocolate powder, compressed pears, lemon gel. Chocolate Mousse-Fiori di Sicilia-Hibiscus: Dark chocolate mousse, liquid fiori di sicilia truffle, hibiscus molasses, whipped vanilla bean panna cotta, chocolate lace, flour-less cake. Malted Crème Fraiche-Gianduja-Pistachio-Dark Chocolate: Gianduja pave, pistachio financier, whipped pistachio cremeux, honey roasted nuts, dark chocolate crème fraiche sauce, malted crème fraiche ice cream, dark chocolate twig garnish. Macchiato/Chocolate-Coffee-Lemon: Baked chocolate mousse, caramel coffee cremeux, whipped coffee lemon panna cotta, chocolate dome & leaf garnish, chocolate feuilletine crunch. Toasted Almond-Violet-Caramelized White Chocolate-Yogurt: Toasted almond sorbet, whipped yogurt, caramelized white chocolate mousse, milk jam, chocolate shavings, violet gel, angel food cake, almond praline. Chocolate Mignardises: Bonbons, lollipops, mendiants, canneles, chocolate confections, marshmallows
www.frenchpastryschool.com
April 4–6, 2017Chicago , ILCreative Sculpted Cakes15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago , IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Creative Sculpted Cakes (4:00 pm - 9:00 pm) You’ve seen them on television and Pinterest, but have you ever tried making sculpted cakes on your own? It is not as hard as it looks! In this three-day, hands-on course, our master cake artist will teach you both 2D and 3D cakes, taking you step-by-step so you can recreate them and other designs at home. Signature cake-carving and fondant modeling methods will be the highlight of the class in which each student will create two finished showpiece projects. Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting. Each student will take home their masterpieces at the end of the class. 2D Owl Cake From accessories to cupcakes, owls are everywhere these days – Our chef will take you through the process of creating an owl celebration cake, cute enough to eat! Learn how to sculpt a shape out of a sheet cake Learn how to use buttercream to ice a shaped cake Learn to make and use modeling chocolate and fondant for decorations 3D Hamburger Cake with Toppings Next, conquer cake sculpting in the most fun way – by making a delightful hamburger cake, guaranteed to be the talk of your next barbeque or party. Learn to make detailed and realistic food items of your own as our chef teaches you what materials to use, how to make an internal structure, and how to use the sculpting tools to achieve a realistic looking cake. You will be stacking, carving and decorating a sculpted 3D hamburger made entirely out of cake and sugar. Learn sculpting top and bottom with the bun and the burger Learn to use fondant to cover cakes Learn different fondant techniques to make lettuce and other toppings Learn to use royal icing
www.frenchpastryschool.com
April 4–6, 2017Chicago, ILLuxurious Layer Cakes15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Ann Kauffmann
Phone: 312-726-2419
akauffmann@frenchpastryschool.com
Luxurious Layer Cakes (9:00 am - 2:00 pm) Beautiful buttercreams and the finest fillings accompany this brand new couture cake course at The French Pastry School. Join one of our master chefs in this three-day, hands-on course, where you will learn all aspects of creating French cakes, including sponges, fillings, frostings and buttercreams. You will also discover the art of cake architecture and explore how distinct flavors and textures are balanced in beautiful and delicious cakes. Finally, learn easy techniques to decorate your cakes…taking them from simple to stunning. Recipes will include: Classic Dark Chocolate Cake -Traditional Dark chocolate sponge cake paired with a silky decadent chocolate buttercream – a staple in everyone’s repertoire Tropical Cake Delight - Moist coconut dacquoise layered with a smooth almond lime sponge cake filled, a French vanilla crème anglaise buttercream and a tangy lime cream The New German Chocolate Cake - Moist dark chocolate cake filled with a smooth coconut and pecan cream and decorated with a silky dark chocolate frosting Lemon Lover’s Cake - Flavorful lemon chiffon cake filled with a tasty Meyers Lemon and fresh raspberries mousseline and frosted with a tangy lemon buttercream Of course, all of these fine cakes will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
April 18–20, 2017Chicago, ILDoughnuts and Beignets15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffman
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Doughnuts and Beignets (4:00 pm - 9:00 pm) Beignets and doughnuts are hot and they are amongst the latest trends. Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School. Our chef will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch. These fun and old-fashioned recipes are bound to stir up your best childhood memories. Recipes may include: • Fruit Fritters in Luscious Caramel Sauce • Traditional Mexican Churros • Old-Fashioned Buttermilk Doughnuts • Meyer Lemon Doughnuts • Chocolate Glazed Doughnut Sprinkled Coconut Shavings • Cinnamon Flavored Beignets de Carnival • French Style Beignets filled with Homemade Raspberry Jam • French Style Mini Pets de None • Sweet Potato Doughnuts Filled with Apple Sauce • Delicious Waffles Served with Wild Blueberry Compote and Bourbon Vanilla Whipped Cream All of your creations are yours to take home, enjoy, and share!
www.frenchpastryschool.com
April 24–27, 2017Chicago, ILArtisan Sugar Candies and Candy Bars28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Artisan Sugar Candies and Candy Bars (1:00 pm - 8:00 pm) In this four-day, hands-on course for professionals, explore the world of sugar with Las Vegas's MGM National Harbor Executive Pastry Chef, Chef Sylvain Bortolini. In this back-by-popular-demand class, you will explore a range of Chef Bortolini’s signature recipes. He will coach you on the practical knowledge needed to make fine sugar candies a reality in your business and how to structure them for medium- and large-scale production. You will learn the technology behind making guimauves, jelly candies, pulled sugar candies, and the best methods to use them in your pastry shop. You will also learn the art of sugar crusting candies, glazing candies, and even jam making! Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition. Some of the recipes may include: Guimauve 2 Layer Raspberry/Vanilla Guimauve with Fresh Fruit Puree Molded Passion Fruit Popsicle Guimauve with Fresh Fruit Puree Jelly Candy Vanilla/Kalamansi Jelly Candy with Liquid Strawberry Center Vanilla/Passion Jelly Egg Candy Sugar Crust Enrobed Rum Liqueur Apple Pate de Fruit with Calvados Liqueur Pulled Sugar Candies Choco/Mint Berlingot de Carpentras Feuillete Fruit Candy with Oil Base Filling Feuillete Fruit Candy with Marmelade Filling Feuillete Praline Candy with Hazelnut Duja Filling Sucette Candy with Innovative Texture Confitures Bitter Orange Amere Jam Raspberry Anise Jam Apricot Almond Jam Glazed Glazed Pate de Fruit Marrons Glaces (Candied Chestnut)
www.frenchpastryschool.com
May 1–4, 2017Chicago, ILChocolate Candies with Chef Christophe Morel28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Chocolate Candies with Chef Christophe Morel (1:00 pm - 8:00 pm) Discover how to bring trendy design and concept to your business from Montreal-based chocolatier, Christophe Morel, in this four-day chocolate candies course for professionals. During this hands-on course, students will create some of Chef Morel’s staple recipes including enrobed and molded chocolate candies, chocolate bars, sweet snacks and confectionery spreads. The recipes made in this course are used every day by Chef Morel and are the bestsellers at his namesake chocolaterie. They are production friendly, have a good profit margin and a great shelf life. Born in France, Christophe comes from a family of pastry chefs. At a young age, he took classes and became a pastry chef and chocolatier. His passion for chocolate and his knowledge of blending flavors, coupled with his talent and creativity propelled him into the limelight. Recipient of numerous honors such as the Grand Prix Canadien de la Chocolaterie in 2003, and First Prize in Chocolate at the Coupe du Monde de Pâtisserie de Lyon in 2005, he continues to dazzle the eye and treat the palate. Recipes may include: Enrobed Candy Collection Black Forest: Vanilla Ganache with Kirsch, Candied Cherries, Ganache St Domingue Mille Feuille: Crunchy Praline Paste, Vanilla and White Chocolate Ganache Calin: Alunga Milk Chocolate Ganache, Milk Jam Le CM: Orange Ginger Florentine, Ganache Alto el Sol Pecan Pie: Crunchy Pecan Praline Paste, Soft Caramel Coriander: Coriander Praline Paste Bars and Snacks Twix Bar Revisited: Soft Caramel, Viennese Shortbread Bounty: Smooth Coconut Filling Turtles: Fleur de Sel Soft Caramel, Caramelized Pecans Nuts Peanut Bar: French Vanilla and Peanut Nougat Decadent: Chocolate Biscuit, Chocolate Caramel and Gianduja Decadent Too: Dark Chocolate Marshmallow, Crunchy Praline Paste Mars Barre: Chocolate Nougat, Salted Soft Caramel Guimauve: Almond Marshmallow Bar Sugar Confectionery Gelified Two Layer Candy Maple Soft Caramel Panning Crispy Milk Chocolate Pearls with Fleur de Sel French Vanilla and Yogurt Pearls Spread Hazelnut Praline Paste Fleur de Sel Caramel Chocolate Caramel The course will culminate in a grand buffet, and all your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
June 5–8, 2017Chicago, ILGluten Free Pastries with Chef Xavier Sterke28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Gluten Free Pastries with Chef Xavier Sterke (1:00 pm - 8:00 pm) Internationally known Pastry Chef Xavier Sterke is traveling to The French Pastry School to share his passionate and inventive gluten-free menu. In the four-day, hands-on course, learn from this industry veteran how to work with alternative flours and unusual recipes to create gluten-free desserts that don't skimp on flavor, texture, or presentation. The course will focus on theory, method and techniques, giving you the solid foundation required for a successful gluten free pastry career. French gluten free recipes will include: Delicious Buckwheat Bread Cassava Bread Fine Buttery Brioches (Different Variations with Cream & Fruit) Fruits Puff Pastry French Savarins Chestnut Cake (Special Biscuit Sponge with Fruit Paste) Autumn Fruit Tartes Yuzu Cakes (Lemon Biscuit Sponge) Lapostolle Cakes (Sacher Biscuit Sponge) Dark Roses (Gluten Free Brownies) Classic Raspberry St. Honore Crispy Paris Brest French Eclairs and Religieuses Royal Nougat (Dacquoise) Granny Tea (Special Mousse and Chocolate Dacquoise) French Macarons All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
June 19–23, 2017Chicago, ILBread Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Bread Boot Camp (8:00 am - 1:00 pm) Roll up your sleeves and get your hands dirty with flour! For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, warm and crusty loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Boot Camp, our Chef will guide you through the fundamentals of each of these areas of bread and pastry making: • Classic French Baguette • Rustic Farmer's Bread • Whole Wheat Bread with Oatmeal Crust • Whole Grain Sourdough • Buttery Croissant • Chocolate Croissant • Parisian Pain au Raisin • Moist Pound Cake • Banana Pecan Bread • Brioche • Beignets And more…. You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience! This class has had many requests so hurry and sign up before all seats are taken! Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de la Boulangerie have – by taking a food enthusiast course!
www.frenchpastryschool.edu
June 19–23, 2017Chicago, ILPastry Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Boot Camp (8:00 am - 1:00 pm) We want you! For students 15 and up and adults of all ages, immerse yourself in our kitchens for an entire week of pastry training just like if you were a full time pastry student at The French Pastry School and learn the different techniques and know how to achieve intricate recipes. 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, our chef instructor will guide you through the fundamentals of classic pastry products so you can recreate them at home. Let our master chef 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! Recipes may include: • Chocolate Diamants (French Cookies) • Macaron with Chocolate Ganache Filling • Hazelnut Financiers (French Hazelnut Cake) • Vanilla Crème Brulée • French Vanilla Ice Cream • Molten Chocolate Cake • Salted Caramel-Filled Chocolate Bonbons • Passion Fruit-Apricot Pâtes de Fruits (jelly candies) • Buttery Scones • Moist Banana Bread • Summer Raspberry Jam • Wild Blueberry Muffin • Fresh Fruit Tart • Decadent Chocolate Tart • Refreshing Strawberry Sorbet Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de Gâteau – by taking a food enthusiast course!
www.frenchpastryschool.com
June 26–30, 2017Chicago, ILCake Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419
akauffmann@frenchpastryschool.com
Cake Boot Camp (8:00 am - 1:00 pm) These days, cakes are towering works of art with gravity-defying, whimsical designs; the opportunities are as exciting as they are endless. This is your chance to explore all that the world of Cake Decorating has to offer! In this five-day, hands-on course, our chef will take you through classic cake recipes that are perfect for all special occasions. This course is guaranteed to jumpstart your baking passion and take your cakes from “meh” to marvelous! You will learn cake decorating skills that are popular the world-over such as: • Delicate Rolled Fondant Decorations • Elaborate Gumpaste Flowers • Intricate Royal Icing Piping • Smooth Buttercream Frostings • Elegant Sugar Decorations • Complex Cake Sculpting Over the course of five days, you will make two complete cakes: one, a sculpted cake with real cake and tasty buttercream; and the second, a tiered confection covered in smooth fondant. You'll learn how to cover both real cakes and "Dummy Cakes" (Styrofoam cylinders used by cake decorators the world over), and how to properly stack tiers. Our chef and cake expert will teach you everything you need to know in a comfortable kitchen environment so you can use your new knowledge at home. Be prepared to take your beautiful finished projects home to your family and friends! Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry education. Whether you want to learn more for your home kitchen or are considering taking one of our full-time programs, this class is the perfect way to begin your pastry and cake decorating education.
www.frenchpastryschool.com
June 26–30, 2017Chicago, ILChocolate Boot Camp25
The French Pastry School
The French Pastry SchoolCost: $1000.00
The French Pastry School
226 W. Jackson Blvd.
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Chocolate Boot Camp (8:00 am - 1:00 pm) It is always a good time for chocolate! Using the best chocolate available, learn how to make the best cocoa-orientated products in this five-day, Chocolate Boot 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, our Chef will guide you through the fundamentals of classic chocolate pastry products so you can recreate them at home. Get ready to uncover the secrets of chocolate as we teach you ins and outs of this exotic ingredient. Recipes all made with the best milk, white, and dark chocolate, may include: • Chocolate Croissants • Chocolate Brioche • Chocolate Tarts • Chocolate Candies • Chocolate Caramels • Chocolate Macarons • Chocolate Ice Cream • Dark Chocolate Gâteau de Voyage, a delicious chocolate pound cake • Homemade “Nutella” • Raspberry Lollipops • White Chocolate and Coffee Covered Pecans • Chocolate Marshmallows 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! Be prepared to eat and to take home plenty of goodies to 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
July 17–20, 2017Chicago, ILChocolate Creations by Norman Love28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
(1:00 pm - 8:00 pm) Norman Love, founder of Norman Love Confections, has created edible works of art that have been featured in renowned hotels throughout the world. His passion for pastry is demonstrated through a modern contemporary approach to chocolate décor for all entremets. Each recipe will be as different as the next with chocolate as the constant. In this four-day class, Chef Norman will reveal how he creates his culinary art from the purest of ingredients including intricate flavor profiles, exotic spices, and seasonal fruits that he has discovered during his extensive world-travels.Chef Norman’s enthusiasm and devotion have positioned him as a visionary in the industry. From the two years he spent in France learning the craft of pastry-making to his decade at The Ritz-Carlton Hotel Company opening kitchens in Boston, Dubai, Bali and rising through the ranks to corporate executive pastry chef, his devotion to be the best is evident in each handmade piece of chocolate that is produced in his Fort Myers, Florida-based Chocolate Salon.Chocolatier and Pastry Art and Design magazine named Norman one of the top 10 pastry chefs in 1996 and 1997. In 1999, he led the U.S. team to a bronze medal in the biennial Coupe du Monde de la Patisserie (World Cup of Pastry) competition in France, which featured pastry chefs from 18 nations. Since founding Norman Love Confections in 2001, Norman has received tremendous national and international recognition – most recently having been selected twice in two months as the No. 1 chocolates in the nation by Consumer Reports. In 2005, USA Today named Norman Love Confections as one of the ten best places to purchase chocolates, while in 2002, the company was selected as one of the top 10 artisan chocolate companies in the country. Recipes will include: Breakfast Cakes Caramel Pound Cake with Dark Chocolate and Piedmont Hazelnuts Petite Gateau Chocolate Mousse, Caramel Cream, Almond Sable, Bittersweet Chocolate Mousse, Raspberry Cream, Chocolate Pain De Genes Verrines Milk Chocolate Mascarpone Mousse, Praline Cream, Meyer Lemon. Vanilla Panna Cotta, Tropical Fruit Salsa, Coconut Baba, Chocolate Chantilly,White Chocolate Mousse, Strawberry Jelly, Almond Pain de Genes, Almond Streusel, Bittersweet Chocolate Mousse, Tropical Fruit Cream, Chocolate Coconut Crumble, Coconut Chantilly Bonbon Salted Caramel Peanut Bonbon, Passion Fruit Jam, Vanilla Ganache Bonbon Banana and Hazelnut Bonbon Candy Bars, Coconut and Dark Chocolate
www.frenchpastryschool.com
July 25–27, 2017Chicago, ILHomemade Ice Creams and Frozen Desserts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Homemade Ice Creams and Frozen Desserts (4:00 pm - 9:00 pm) Be prepared for the hot summer! In this three-day, hands-on course discover the tricks of the trade of making homemade ice cream and frozen desserts. Our master chef will demonstrate refreshing summer treats while expanding your pastry skills. Our quick and easy recipes will be a great addition to your summer backyard parties and for the whole family to enjoy. Recipes may include: • Seasonal Summer Popsicles • Frozen Strawberry Soufflés • Make Your Own Ice Cream Sundaes • Traditional Bistro Style Profiteroles • Refreshing Meyer Lemon Semifreddo with Fresh Berries • Frozen Parisian Macarons • Homemade Ice Cream Cones • Icy Fresh Fruit Granitas • Ice Cream Sandwiches Expand your pastry skills and then feast on your creations. Dry ice will be supplied so you'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Dessert Classics (4:00 pm - 9:00 pm) Nothing beats that nostalgic feeling of homegrown tradition and ingredients. Embark on this three-day educational joy ride as we unveil our all-time American favorite recipes, giving them a new spin! Your personal recipe book will welcome these new additions, and we can guarantee, these will undoubtedly become some of your most beloved recipes. In this new course, bake side-by-side with our chef and give new life into the classics. Learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. Recipes may include: • Silky Cheesecake enhanced with a Tangy Tropical Fruit Jelly • Decadent Dark Bittersweet Brownies with a Dark Chocolate Glaze • Crunchy Organic Oatmeal and Walnut Cookies • Delightful Fall Apple and Tahitian Vanilla Breakfast Coffee Cake • Rich and Buttery Wild Blueberry Muffins • Traditional Smooth and Creamy Dark Chocolate Cream Pie • Deliciously Healthy Apple Bran Muffins • Our Chef’s Version of the American Traditional Sticky Buns • Creamy Tropical Coconut Cupcakes All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 1–3, 2017Chicago, ILDecadent Chocolates, Truffles & Candies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Decadent Chocolates, Truffles & Candies (9:00 am - 2:00 pm) Take your love of chocolate to the next level with this three-day, hands-on class with one of our master chefs who will teach you the tricks of the trade to make delicious handcrafted chocolate candies. You will discover a wide range of fillings such as crunchy nut pastes and fragrant herbs and essences paired with a silky white chocolate, buttery milk chocolate and dark and decadent bittersweet chocolate. To top it off, the chef will show you designs to make these treats look like they came out of a premier chocolate boutique. Recipes may include: • White Chocolate Pistachio and Cinnamon Molded Candies • Pear Liquor and Caramel Molded Candies • Old School Dark Chocolate Truffles • Ferraro Style Rochers Truffles • Artisan Tahitian Vanilla Ganache Candies • Crunchy Peanut Butter Truffles • Earl Grey Tea Dipped Candies • Dark Chocolate Covered Hazelnuts • Tangy Raspberry and Dark Chocolate Ganache Truffles All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
www.frenchpastryschool.com
August 7–10, 2017Chicago, ILPearls and Petals with Maggie Austin28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pearls and Petals with Maggie Austin (1:00 pm - 8:00 pm) Internationally renowned cake designer and French Pastry School alum Ms. Maggie Austin brings her sophisticated and playful approach to technique with a cascade of Pearls and Petals. Now you have the opportunity to learn some of the beautiful techniques behind her exquisite cake designs. Join Maggie as she shares her signature artistry in this unique and exclusive French Pastry School course. In an intensive four-day course, explore hand-rolled, molded, and freshwater pearls and a variety of methods for making petals. Next, learn how to create and arrange lifelike gumpaste roses, garden roses, hydrangea, leaves, and fruit. Students will create a contemporary cake utilizing the skills discussed and demonstrated; the masterpiece will be yours to take home at the end of class! Signature techniques and advanced sugar flower skills include: • Freshwater pearls • Gumpaste roses • Garden roses • Hydrangea • Various leaves • Various fruits Maggie Austin’s design hallmarks are instantly recognizable to the legions of fans that follow her work. Austin, a former classical ballet dancer, brought her unique artistic vision to life when she launched Maggie Austin Cake in 2010 and has since reached an international audience. From White House Christmas celebrations to Hollywood parties to royal weddings, Ms. Austin is honored to work with prestigious clients all over the globe. Maggie Austin designs display symmetry, elegance, and sophistication with the subtle yet unmistakable mark of haute couture.
www.frenchpastryschool.com
August 21–24, 2017Chicago, ILFrench Entremets and Tarts with Stephane Glacier, M.O.F.28
The French Pastry School
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Entremets and Tarts with Stéphane Glacier, M.O.F. (1:00 pm - 8:00 pm) Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier, you will learn the art of modern cakes, tarts and eclairs & choux. Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings, as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Glacier will highlight all of the cakes and tarts with a selection of glazes and modern decorations. Some of his signature recipes will include: Eclairs et Choux Choux Crumble Caramel Noisette Eclair Yuzu Eclair aux 2 Chocolats Tartelettes Tartelette Pomme Yuzu Tartelette Caramel Tartelette Framboise Guimauve Entremets Fraicheur du Sous-bois Duc de Bourgogne Subtil Lacté Citron Noisette Emeraude All of the freshly baked cakes and tarts you make will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 22–24, 2017Chicago, ILFlavors Of France525
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Flavors of France (4:00 pm - 9:00 pm) For purveyors of France's famous pastries, this new course at The French Pastry School is the perfect Parsian experience to please the most discerning of taste buds. Now you can learn the traditions and innovations of French pastry in this three-day course as our master chef guides you through his most cherished recipes. Whether it’s a whole cake called as an ‘entremet’ or a stunningly beautiful dessert in a glass called a ‘verrine’ you will find the real tricks to make them successfully and the techniques needed to make your home feel like your favorite pastry shop. Recipes will include: • Fromage Blanc Verrine with a Fresh Red Berries compote and Light Sicilian Pistachio Biscuit • Orange Scented Mont-blanc Tartelette with Almond Shortbread, Island Dark Rum, Chestnut Cream and French Meringue • Petit Almond Cakes flavored with a decadent Dark Chocolate, a Salted Caramel and Fresh Strawberries • Petit Gateau made with a Hazelnut Biscuit, a Silky Praline Crème Diplomate and Crunchy Hazelnuts • Verrine Fraicheur Litchi with a Refreshing Raspberry Compote and light Pistachio Genoise • Decadent Dark Chocolate Mousse Entremet Cake with Praline Crunch and a Silky Chocolate Sponge Soaked with a Tahitian Vanilla Syrup • Tarte Dacquoise Noisette flavored with Crunchy Hazelnuts, a French Vanilla Crème Diplomate and delicious Tangy Berries All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
August 29–31, 2017Chicago, ILPuffy Pastry: Sweet and Savory15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Puff Pastry: Sweet and Savory (4:00 pm - 9:00 pm) There is nothing quite like a perfect flaky puff pastry. The buttery, flaky dough that puffs in the oven before your eyes and melts in your mouth is one of life’s simple pleasures. Join our master Chef in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough. Your delicious creations are sure to be a favorite of your next family gathering or special occasion. Recipes include: • Fall Apples Turnovers • French Palmiers (Elephant Ears) • Mille Feuilles or Napoleons • White Wine Marinated Meat Pies • Spinach, Feta, and Béchamel Strip Pies • Assorted Savory Flaky Batonnets • Mini French St. Honoré • Almond Filled Pithivier Galette • Parisian Upside-Down Apple Tart And more… All of your freshly baked puff pastry creations will be yours to take home to enjoy with your family, friends, and colleagues! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
September 19–21, 2017Chicago, ILAmerican Pies and Sweet & Savory French Tarts15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
American Pies and Sweet & Savory French Tarts (4:00 pm - 9:00 pm) Pie season is always around the corner. Capture each season's bounty, both sweet and savory, in this three-day, hands-on course at The French Pastry School. First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, our chef will take you on a journey exploring all of the natural ingredients for filling pies and tarts. This is a unique class combining both American and French style pies and tarts where you will learn how to master the ratios & effects of fillings and crusts during the baking process. Recipes include: • Legendary Quiche Lorraine • Flamiche, a Delicious Vegetarian Quiche made with Leeks and Gruyere Cheese • Double Cooked French Onion Tart • Sour Cherry and Almond Crumble Pie • Bourbon Vanilla and Organic Sour Cream Fall Apple Pie • Traditional Spice Scented Pumpkin Pie • French Meringue Topped Lemon Tart • Decadent Dark Chocolate and Nougatine Crisp Tart • Vanilla Poached Pear and Almond Cream Tart And more... All of the desserts made will be yours to take home and enjoy with your family, friends, and colleagues! 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
September 25–28, 2017Chicago, ILBreadsfrom Bennison's Bakery28
The French Pastry SchoolCost: $1150.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
Anne Kauffmann
Breads from Bennison’s Bakery (1:00 pm - 8:00 pm) The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries. Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker. Some of the recipes include: • Spring Strawberry Rhubarb Brioche • Dulce de Leche Danish with Exotic Tropical Fruits • Oven Roasted Garlic and Asiago Sourdough • Traditional Kalamata Olive Bread • Classic Foccacia Bread • Signature Sun Dried Tomato Bread • Delicious Mushroom Duxelle Brioche • Sweet City Loaf with Fresh Carrots, Ground Coriander, Onions and Cracked Hazelnuts • Lemon Florentine Croissant with Dried Blueberries • And more! Bennison’s Bakery has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with an emphasis on European style pastries, cookies, and custom decorated cakes. In 2004, Chef Downer was selected for the American team for the Coupe du Monde de la Boulangerie. Competing against the returning 2002 champions, Japan, the American team won first place for the second time in the competition’s 13 year history, establishing themselves as the best bakers in the world. The trophy sitting in the window of Bennison’s Bakery is a constant reminder of Jory Downer’s skill and talent in artisan baking. All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
www.frenchpastryschool.com
October 17–19, 2017Chicago, ILComfort Deserts to Imprees your Guest15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Comfort Desserts to Impress your Guests (4:00 pm - 9:00 pm) Trends come and go, but some desserts always seem to come back and hit that sweet spot! In this three-day, hands-on course, learn our favorite classic comfort food desserts that are a huge part of our culture. This fall workshop is a perfect excuse to indulge your sweet tooth while learning tips and tricks to impress your guests at your next party or gathering! Recipes may include: • Bourbon Vanilla and Cointreau Soufflés • Traditional French Clafoutis • Warm Upside-Down Apple Tart • Classic Profiteroles Puffs Served with Luscious Dark Chocolate Sauce • Orange Infused Crepes Suzettes made a la minute • Fresh Seasonal Fruit Cobbler • A la minute Chocolate Molten Lava Cakes • Bistro Style Banana Fosters • And more! Expand your pastry skills and then feast on your creations. You'll be able to take home what you make to share with 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
October 24–26, 2017Chicago, ILFrench Breakfast Pastries15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
French Breakfast Pastries (4:00 pm - 9:00 pm) Rise and shine—and enjoy some morning delicacies! Join our master chef as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all sorts. You will also learn to make a variety of delightful morning baked goods including brioche, doughnuts, and muffins. Recipes may include: • Classic French Croissants • Chocolate Croissants • Traditional Ham and Gruyère Cheese Croissants • Apricot Danishes • Coconut Mango and Pineapple Danishes • Apple, Plum, and Crumble Brioche • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon • Traditional Jelly Doughnuts • Popular Cream-Filled Donuts • Cinnamon Crumble and Bran Muffins • Oatmeal, Cranberry, and Pecan Muffins And more… Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends.
www.frenchpastryschool.com
October 31–November 2, 2017Chicago, ILMacarons and French Cookies15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Macarons and French Cookies(9:00 am - 2:00 pm) Learn how to perfect the treasured French macaron and other French style cookies in this three-day workshop. You will learn how to create impressive French delights including 3 classic French macarons, financiers, tuiles, and the classic French Sablé Breton just like professionals do! Our chef will inspire you to develop your pastry skills in this hands-on course creating these small favorites in French pastry. Recipes may include: • Grandma’s Roasted Hazelnut Butter Cookies • Brittany Salted Butter Cookies, the Classic French Sablé Breton • Traditional Raspberry Filled Sablé Cookies • Double Chocolate Brownies • Three Classic Macarons: Dark Chocolate, Pistachio, and Arabica Coffee Hazelnut • The Legendary Vanilla Madeleines of Commercy • Hazelnut and Cinnamon Financiers • Old Fashioned Large Caramelized Meringues • Orange Almond Tuiles And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
November 28–30, 2017Chicago, ILPastry Shop Favorites15
The French Pastry School
The French Pastry SchoolCost: $525.00
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Anne Kauffmann
Phone: 312-726-2419 Ext 207
akauffmann@frenchpastryschool.com
Pastry Shop Favorites (4:00 pm - 9:00 pm) From elegant pastry shops to trendy bistros, Paris has always had a dessert experience waiting around every corner. No matter what arrondissement you find yourself in, the City of Lights brings together the best of French pastry giving the world timeless flavors that have come to define classic French pastry. Learn the traditions and innovations of Parisian pastry with one of our master chefs in this three-day, hands-on course that explores regional French culture by way of dessert. Our chef will guide you through the techniques needed to make your home feel like a Parisian pastry shop, teach you some recipes for classic bistro desserts, and add to your dinner party repertoire. Recipes may include: • Classic Parisian Bakery Chocolate Éclairs • Bourbon Vanilla Streusel Topped Éclairs • Arabica Coffee Religieuses • Gruyère Cheese Gougères • Bittersweet Dark Chocolate Custard Tarts • Lemon Curd and Fluffy Meringue Tarts • Moist and Buttery Madeleines • Financiers (Miniature Almond Cakes) • Parisian Macarons And more… Of course, all of these goodies will be yours to take home at the end of the class! Start your pastry education as many of our graduates have from a full-time French Pastry School program – by taking this food enthusiast-level course!
www.frenchpastryschool.com
June 24–July 1, 2018Besancon, FRANCEFrench Culinary Immersion32
Sojourner Tours
Sojourner ToursCost: $3375.00
Hotel le Sauvage
6 Rue de la Chapitre
Besancon, FRANCE 25000
FRANCE
Lisa Gustavson
Phone: 512-943-4997
lisagustavson@sojournertours.com
Gain a historic overview and contemporary understanding of how the “Farm to Table” movement is deeply ingrained in French food culture. On this one week study tour program in France, you'll take classes given by your guide and Dr. Francis Mathieu of Southwestern University and experience what you are learning through visits to artisanal wine and cheese producers, meals in both simple and Michelin star restaurants on top of visits to historic culinary sites. Over the course of the week, you will gain an understanding of the complex layers of factors contributing to the sustainability of small-scale food production in France. You'll be studying topics related to the sustainability of small-scale production and the role of haute cuisine in the success of the French version of the “local food movement” (terroir). You will trace wine and cheese products from the soil of the vineyards and pastures where the raw ingredients are produced through the processing methods to the preservation techniques where you will learn to taste the nuanced differences of aroma in nonindustrial production before finally eating and drinking these same products in the fine Michelin star restaurants where they are elevated to luxury levels.
www.sojournertours.com/culinary/
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: $650.00
130/1 Soi Rung-Ruan #802
Bangkok
Thailand
Larry Hertz
Phone: +66-82-200-1197
larry@siamcarvingacademy.com
The Siam Carving Academy, medalist in the 2016 Culinary Olympics Carving Competition, welcomes students from all over the world to learn the Traditional Thai Art of Fruit and Vegetable carving. 20 Hour Courses for Beginning, Intermediate and Advanced carvers are taught by international award-winning Master Carver Wan Hertz and her select team of seasoned Thai professionals. Earn 60 CEH credits with our Master Carver Series Course and progress from beginning thru advanced level in as little as 9 Days!
www.siamcarvingacademy.com/courses//
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