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
January 9, 2017–December 28, 2018Various locationsAdvanced Gelato and Sorbetto Production12
PreGel AMERICA
PreGel AMERICA Length: 2 days - Cost: $105
Various locationsAlicia Stevens
Phone: (704) 707-0343
a.stevens@pregelamerica.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Locations: PreGel Headquarters: 4450 Fortune Ave NW, Concord, NC 28027; PreGel California: 116 S Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W Cypress Creek Rd, Ft Lauderdale, FL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007
www.pregelamerica.com
January 30, 2017–November 30, 2018Darien, ILMaster Gum Paste 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Expand your decorating skills using gum paste while learning to roll, thin and furl petals for a wide variety of wired and unwired flowers. You'll also be working with advanced techniques like imprinting, plus how to add life-like detail with pearl dust, edible accents and steam. In this class you will learn the following:

• The basics of gum paste, including preparation, handling, rolling, tinting and storing
• Use and care of decorating equipment
• Basic techniques including: cutting, shaping and ruffling
• Advanced techniques including imprinting, texturizing and detailing
• How to make wired flowers and leaves including roses, gardenias, hibiscuses, hydrangeas, stephanotis and orchids
• Using color or pearl dust to accent, color and highlight your gum paste
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Gavenda / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Jan. 29 - Feb. 1; April 9 - 12; June 4 - 7; July 9 - 12; Aug. 20 - 23; Sep. 10 - 13; Nov. 5 - 8 (3:30 pm - 7 pm)
Spanish version: June 18 - 21 (3:30 pm - 7 pm)

www.school.wilton.com
January 30, 2017–November 30, 2018Darien, ILMaster Piping67
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This hands-on master class will take you from basic design and cake decorating techniques to working with buttercream and royal icing for a finished three-tiered display cake. Students will get an overview of the many piping techniques that were originally taught by Wilton's founder, Dewey McKinley Wilton. In this class you will learn the following:

• The three essentials of The Wilton Method of Cake Decorating
• How to prepare, tint and store icing
• Use and care of decorating equipment
• Over 25 border techniques including stars, dots, shells, reverse shells, ropes, zig-zag, ruffles, specialty borders and more
• Over 20 different piped flowers using flower and lily nails including carnation, daisy, poppy, wild rose, primrose and more as well as specialty flowers
• Color, design, balance and proportion
• Projects include a buttercream cake and three-tier display cake
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructors: Sandy Folsom / Lorena Hernandez – Spanish class
Tuition: $1,150; Registration Fee: $150
Jan.29 - Feb. 9; April 9 – 20; June 4 - 15; July 9 - 20; Aug. 20 - 31; Sep. 10 - 21; Nov. 5 - 16 (7 am - 3 pm)
Spanish version: June 18 – 29 (7 am - 3 pm)

www.school.wilton.com
February 6, 2017–November 15, 2018Darien, ILMaster Fondant 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
With this class, you'll learn how to properly cover a cake with fondant as well as a broad range of decorating techniques including how to shape flowers and fabric, plus how to use color or pearl dust. You'll also discover how to take 3-D elements to another level by adding Gum-Tex Powder to fondant. In this class you will learn the following:

• The basics of fondant including tinting, flavoring and storing
• Use and care of decorating equipment
• How to prepare and design a cake board
• Basic techniques including rolling, cutting, ruffling, texturizing, shaping and molding
• Fabric techniques including pleating, draping, swags, ruching and bows
• How to make flowers, including: ribbon roses, leaves and more
• Using color or pearl dust to accent, color and highlight your fondant
• Watercolor painting
• Project includes covering a real cake with fondant and a bow
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Mary Buscemi / Lorena Hernandez – Spanish class
Tuition: $325; Registration Fee: $125
Feb. 5 - 8; April 16 - 19; June 11 - 14; July 16 - 19; Aug. 27 - 30; Sep. 17 - 20; Nov. 12 - 15 (3:30 pm - 7 pm)
Spanish version: June 25 - 28 (3:30 pm - 7 pm)

www.school.wilton.com
March 3, 2017–November 30, 2018Darien, ILMaster Baking 18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
It all starts with a well-baked cake. You'll learn proper whipping and folding techniques, plus how to make a wide variety of fillings and icings. Once you've mastered those, you'll be able to transform different types of cake such as carrot, chiffon, pound, chocolate and white into cakes suitable for any occasion, including weddings and anniversaries. In this class, you'll learn the following:

• The essential baking techniques for cakes, such as proper mixing, creaming and folding
• Preparing baking pans, bake times and cooling
• How to layer, fill and ice cakes
• Making cakes ideal for decorating, such as carrot, chiffon, pound, chocolate and white
• How to create fillings including: Bavarian cream, lemon curd and chocolate mousse
• Preparation of icings to use on decorated cakes including cream cheese, whipped toppings, French buttercream, chocolate, Swiss meringue and poured ganache
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: John MontanileCano
Tuition: $450; Registration Fee: $100
Jan. 26 – 28; April 21 - 23; June 1 - 3; July 21 – 23; Aug. 17 – 19; Sep. 7 - 9; Nov. 2 - 4 (9 am - 4 pm)
www.school.wilton.com
March 11, 2017–November 15, 2018Darien, ILMaster Sugar Art18
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn how decorating with Isomalt can add an extra something special to cakes and desserts. You'll make Isomalt ice molds to create coral-like designs for topping cakes or to use as centerpieces. Plus, you’ll learn blowing techniques for shimmering, bubble-like balls and other sugar art skills to help you stay on the cutting edge of pastry design. In this class you will learn the following:

• The sugar basics such as proper cooking, handling and storing of Isomalt
• Use and care of equipment
• How to pull sugar to create ribbons, bows, flowers and leaves
• Using ice and silicone molds with sugar
• Bubble, blown and spun sugar techniques
• Free-form sugar designs for cakes and plated dessert accents
• You'll receive a certificate of completion once you've finished the class and any assigned projects

Instructor: Laurie Bradach

Tuition: $550; Registration Fee: $100
Feb. 3 - 4; June 9 - 10; Aug. 25 – 26; Sep. 15 - 16; Nov.10 - 11 (8 am – 6 pm)
www.school.wilton.com
June 20, 2017–June 30, 2018Darien, ILKids Baking Camp (for children 10 and up)9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Over this two-day class, kids will learn to make strawberry and chocolate cakes from start to finish, including putting together the ingredients, mixing, baking, filling and frosting. We’ll teach them how to make homemade chocolate fudge filling and icing as well as a cookies and cream filling, plus how to make icing in 7 minutes.

Instructor: Mylene Dial
Tuition: $100 Registration Fee: $50
Jan. 3 - 4; June 19 -20 (10 am – 3 pm)
www.school.wilton.com
July 18, 2017–December 31, 2018Darien, ILKids Decorating Camp (for children 10 and up)9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
In this two-day camp, kids will get to learn the basics of cake, cupcake and cookie decorating using buttercream and fondant. They'll also be taught how to model with fondant and simple piping techniques. Cakes, cupcakes, cookies and project supplies will be provided.

Instructor: Mylene Dial
Tuition: $100 Registration Fee: $50
Mar. 27 – 28; July 24 – 25; Dec. 27 - 28 (10 am – 3 pm)
www.school.wilton.com
January 1, 2018–February 28, 2019Various locationsAdvanced Garde Manger16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
In today's modern kitchen there are many disciplines that every chef needs to know. However, few offer the scope and range of creativity, product utilization, and sheer craft as Garde Manger. This course explores the cold kitchen while merging both forward thinking and classical techniques. From charcuterie, modern terrines, sauces and complete innovative dishes, we cover it all in this course. Whether you are looking to prepare for Olympic level competition, prepare for the CMC exam, or seeking new menu ideas, this course is the ultimate crash course for the modern cold kitchen.
richrosendaleshop.com/collections/classes-professional
January 1–April 30, 2018Darien, ILAdvanced Gum Paste Flowers 14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn how to create intricate, gorgeous gum paste flowers in this intensive two-day workshop with luxury cake designer Julie Deffense. She will be teaching students several different flower making techniques, including the Oriental Peony, Parrot Tulip, Rose, Hydrangea and filler buds. You’ll also learn over-piping and lace patterns using royal icing to design an elegant wedding cake. Julie will also be discussing flower arrangement and color choices in this class.

Instructor: Julie Deffense
Tuition: $450 Registration Fee: $150
April 14 - 15 (9:30 am – 5:30)
www.school.wilton.com
January 1, 2018–February 28, 2019Various locationsBBQ Science & Technique16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
World traveled Master Chef and television personality Rich Rosendale walk you through the world of BBQ like no one else can. With a forward thinking approach, merging traditional principals with modern technology and science this class will take your BBQ game to a new level. In addition to the two day work shop, participants can meet and talk with Rich each night at a 2 hour reception where you will get to sample local craft brews along with BBQ from the class.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various CMC Prep Course24
Rosendale Collective
Rosendale Collective
Various rich@richrosendale.com
Do you have the goal of attaining the ranks of Certified Master Chef? It is a level in the industry that few have reached but, make no mistake, it can have a meaningful impact on your career, both in the quality of opportunities one experiences, as well as driving higher monetary compensation for your expertise. But it is not a designation easily acquired. Historically, this exam has built upon the reputation of being nearly impossible to pass. We aim to change that by offering principles and methodology that anyone can learn. Like any craft, your training is the single biggest influencer as to what the outcome will be. The quality of your learning and direction goes hand in hand with your performance. Rich will share with you his relentless passion for food and the craft of cooking. And you will also learn invaluable strategies on how you can organize your kitchens, as well as how to plan for a training regimen that suits you and delivers results.
richrosendaleshop.com/collections/classes-professional
January 1–September 1, 2018Darien, ILColorful Cookies14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Ever wondered how to turn your iced cookies into works of art? Join us for a two-day class with Amber Spiegel, creator of Sweet Ambs Cookie Art and whose work has been featured in magazines including Martha Stewart Weddings, In Style and Brides. In this class taught by Amber, you'll learn how to master advanced piping and cookie decorating techniques such as wet-on-wet, brush embroidery, painting with pearl dust, watercolor painting, piping details and script. Cookie and icing recipes as well as project supplies will be provided.

Instructor: Amber Spiegel
Tuition: $350 Registration Fee: $150
June 30 – July 1 (8 am - 4 pm)
www.school.wilton.com
January 1–October 30, 2018Darien, ILCroissants and Puff Pastry12
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn the basics of making light, delicate pastry dough by properly layering or 'laminating' butter between the layers. You'll make crescent-shaped croissants, turnovers, Napoleons and other puff pastries as well as create sweet and savory fillings for each. You’ll take home the recipes so you can re-create them on your own.
Instructor: John Montanile
Tuition: $200 Registration Fee: $75
Mar. 3 – 4; Oct. 6 - 7 (9 am - 4 pm)
www.school.wilton.com
January 1–June 30, 2018Darien, ILKids' Advanced Decorating Camp (For children 12 and up)9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
This two-day class for kids ages 12 and up will teach them how to bake a vanilla cake from scratch, how to carve, stack and decorate a geode cake, plus how to work with modeling chocolate and water coloring painting. Recipe and project supplies will be provided.

Instructor: Mylene Dial
Tuition: $100 Registration Fee: $50
June 27 – 28 (10 am – 3 pm)
www.school.wilton.com
January 1–December 30, 2018Darien, ILKids' Christmas Cookie Camp (For children 10 and up)9
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Get kids in the spirit of the holidays with this two-day class where they'll learn how to make sugar and spritz cookie doughs, plus how to bake and decorate them. As a bonus, they’ll also learn how to make chocolate bark. Cookie recipes and project supplies will be provided.

Instructor: Amy Berger
Tuition: $100 Registration Fee: $50
Dec. 1 – 2 (10 am – 3 pm)
www.school.wilton.com
January 1–October 1, 2018Darien, ILKorean Buttercream Flowers In A Sculptured Vase14
Wilton School of Cake Decorating and Confectionery Art
Wilton School of Cake Decorating and Confectionery Art
7511 Lemont Road, Suite 176
Darien, IL 60561
Sandra A. Folsom
Phone: (630) 810-2888
sfolsom@wilton.com
Learn the Korean method of piping flowers such as roses, hydrangeas, mums, dahlias, berries and more using buttercream in this class taught by international cake designer Rosalind Chan. You'll also be taught how to sculpture a vase from cake and crispy rice cereal, plus how to create a peony design on the sides of the vase using free hand brush embroidery with buttercream. Your finished piece will showcase your piping skills beautifully and amaze your family and friends.

Instructor: Rosalind Chan
Tuition: $450 Registration Fee: $150
Sep. 22 – 23 (9 am - 5 pm)
www.school.wilton.com
January 1, 2018–February 28, 2019Various locationsModern Plating16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
Judge a plate by its presentation? You bet. Just like the packaging on a product, we first judge something based on how it looks to us. Many aspects of our industry have evolved at warp speed over the last 10 years, changing the way we look at food. It is easy for your plate presentations to have lost their "pizazz." This class will walk you though a myriad of techniques to help you reassess how you plate your food and break out of the "center of the plate" mindset. You will be introduced to techniques that will add elements of texture, flavor and subtle nuances that will make an impact on your food both visually and in overall taste.
richrosendaleshop.com/collections/classes-professional
January 1, 2018–February 28, 2019Various locationsSous-Vide Workshop16
Rosendale Collective
Rosendale Collective
Various locationsrich@richrosendale.com
So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority on this style of cooking. This class is taught by Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations like the Greenbrier resort with 15 kitchens on property, as well as full-service independent restaurants. He also has applied the sous-vide technique in prestigious cooking events like the Culinary Olympics and the Bocuse d’Or. In 2014 Rich was contracted by the Royal Family of Dubai where he performed the technique for the chefs at the Royal kitchens of the Zabeel Palace.
richrosendaleshop.com/collections/classes-professional
February 27–March 1, 2018Chicago, ILOld World Breads 15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Who can resist the aroma of a freshly baked loaf of bread? Not us! In this three-day, hands-on workshop, Chef and Master Baker Julien Otto of The French Pastry School will lead you on a fantastic journey discovering the sweet and savory side of bread making. He'll teach you about fermented doughs using the sponge and poolish methods and the different phases of bread production—from mixing and shaping to proofing and baking. With Chef Julien at your side, you'll work with flavorful and seasonal ingredients to create wonderfully rustic and delicious loaves perfect for any occasion. Don't be surprised if a few of these recipes become a part of your family traditions!

Course detail:
- French baguette with poolish
- Focaccia
- Soft, salted pretzels
- Alsatian beer bread with levain
- Cheese and bacon bread
- Farmer bread with walnut and chorizo
- Pain brié
- Viennese bread
- Rosemary crackers

www.frenchpastryschool.com
March 5–9, 2018Chicago, ILContemporary Cake Design: A Maggie Austin Exclusive35
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally renowned cake designer, Maggie Austin, returns to her alma mater for this unique and exclusive hands-on, five-day professional course. With Austin as your guide, you’ll learn the secrets behind her modern and whimsical designs while exploring the techniques behind her painted, stained glass motifs, and a variety of petal-making methods. She'll show you how to create and arrange gumpaste anemones and fondant rosettes—then you'll use the techniques discussed and demonstrated by Austin to create two, one-of-a-kind contemporary cakes that are yours to take home. Join Maggie Austin and The French Pastry School for this special week of cake design!

Course detail:
- Elements of contemporary cake design
- Modern color interpretation and selection
- Proper hand-rolling and molding techniques
- Different petal-making methods for gumpaste and fondant
- Beautiful and structurally sound flower arrangements
- Lifelike gumpaste anemones
- Fondant rosettes
- Stained glass techniques

www.frenchpastryschool.com
March 12–16, 2018Chicago, ILDesserts for the Modern Chef with Karim Bourgi35
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Modernization meets tradition in this five-day professional course with Chef Karim Bourgi. Known for his technical ability and unique style, Bourgi challenges industry norms and encourages his students to pursue what they love and create what they imagine. He is on the forefront of innovation, and this intensive and interactive course highlights his technique, product knowledge, and creative expression. Alongside Bourgi, you'll make an extensive array of bold, colorful, and delicious desserts while learning new, innovative techniques that can be applied to this course, and beyond. Join Chef Karim Bourgi and The French Pastry School for an unforgettable week of hands-on pastry exploration!

Course detail:
- Traditional techniques
- Refined flavor profiles
- Modern tarts
- Decadent éclairs
- Petit gâteau
- Signature Karim Bourgi desserts
- New dessert trends

www.frenchpastryschool.com
April 3–5, 2018Chicago, ILArtisan Pies, Tarts and Cobblers15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Pies need two things—the right pastry dough and a great filling! In this three-day, hands-on course, you'll learn the techniques and recipes for making incredible, pies, cobblers and tarts with Chef Alissa Wallers of The French Pastry School. This unique course combines both American- and French-style pies and tarts, and you’ll learn how to master the ratios and effects of different fillings and crusts during the baking process. First, Chef Wallers will teach you how to craft the perfect crust, from making the dough to rolling it successfully. Then, she'll take you on a journey exploring the nearly endless selection of natural ingredients for filling your creations, and the combinations she loves most!

Course Detail:
- Sweet peach pie cobbler
- Tart triple berry cobbler
- Rustic blueberry crostatas
- Traditional Pecan pie
- Classic rhubarb and strawberry pie
- Lemon meringue tart
- Go-back-for seconds dark chocolate tart
- Upside-down apple tart
- Spiced pumpkin pie
- Iconic cherry pie

www.frenchpastryschool.com
April 16–19, 2018Chicago, ILModern Plated Desserts, Entremets & Petits Gâteaux with Chef Antonio Bachour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Award-winning Pastry Chef Antonio Bachour travels from Miami Beach to Chicago for his teaching debut at The French Pastry School! In this hands-on, four-day course, Chef Antonio will captivate your attention with his magnetizing style and bold, colorful creations. He'll explain his unique and modern approach toward plated desserts, entremets, and petits gâteaux and share with you the secrets behind his dessert concepts, recipes, decorating techniques and presentation style. Alongside Bachour, you'll make an extensive array of stunning and delicious creations that are yours to enjoy and take home. Join Chef Antonio Bachour and The French Pastry School for this exquisite workshop!

Course detail:
- Techniques for creating entremets and petits gâteaux
- Achieving flavor diversity and effective techniques for incorporating flavors
- The significance of texture variation
- Decoration techniques
- Presentation pointers

www.frenchpastryschool.com
April 16–19, 2018Chicago, ILNew Trends in Rolled Fondant Wedding Cake & Gumpaste Flowers with Chef Nicholas Lodge28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join world-renowned inspirational cake artist, Chef Nicholas Lodge, for this four-day professional course at The French Pastry School. You'll begin the course with two days of rolled fondant and gumpaste techniques, focusing on classic approaches and current trends. With Chef Nicholas as your guide, you'll create a multi-tiered wedding cake utilizing more than 15 different applications. Chef Nicholas will also discuss rustic-inspired themes, metallics, trending colors and more. During the final two days, you'll shift your attention to modern trends of focal flowers as you create one main focal flower, an oriental peony, a dahlia, a succulent and an avalanche rose. Join Chef Nicholas Lodge and The French Pastry School for this comprehensive, hands-on workshop!

Course Detail:
- One, multi-tiered sampler wedding cake
- Classic and modern rolling techniques
- Discussion of rustic themes, metallics, trending colors and more
- Modern trends in focal flowers

Techniques
- Pearls
- Ombre
- Ruffles
- Billowed Pillows
- Lace & Cake Lace
- Appliqué
- Ruffled Flowers
- Geometric Design
- Molded Feathers

Flowers
- One focal flower
- Oriental Peony
- Dahlia
- Succulent
- Avalanche Rose

www.frenchpastryschool.com
April 23–26, 2018Chicago, ILGluten-Free Breads and French Pastries with Chef Xavier Sterke35
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Internationally recognized Pastry Chef Xavier Sterke travels to The French Pastry School to share his passionate and inventive gluten-free menu. In this four-day, hands-on professional course, this industry veteran will teach you how to work with alternative flours and unusual recipes to create gluten-free breads and pastries that don't skimp on flavor, texture, or presentation. The course will focus on theory, methodology, and techniques, and give you a solid foundation for pursuing a successful gluten-free pastry career or for simply implementing gluten-free options into your repertoire. Join Chef Xavier Sterke and The French Pastry School for this one-of-a-kind course!

Course detail:
- Buckwheat bread with seeds
- Sorgho bread
- Buttery brioches (different variations with cream and fruits)
- Crispy puff pastry
- Chocolate puff bread (Chocolatines)
- Chestnut cake (special biscuit sponge with ganache cream)
- Colorful fruit tarts
- Lemon biscuit sponge
- Scones
- Muffins
- Decadent brownies
- Carrot cake
- Everyday buns and bread
- Traditional blinis
- Rice flour cake with Catalan cream verrines
- Sugar-free seasonal jams

www.frenchpastryschool.com
May 7–10, 2018Chicago, ILArtisan Breads with Master Baker and MOF, Joël Defives28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Master Baker and MOF, Joël Defives, as he travels to The French Pastry School from Paris to teach artisan breads using specialty flours and whole grains. During this four-day, hands-on baking course, you'll make flaxseed-rye bread, honey-spelt bread, carrot-walnut bread, and whole-wheat brioche, plus several other classic recipes, including a few breakfast pastries to round out your spectacular baked buffet! Not only will you benefit from Chef Defives' expertise and his 30 plus years as a professional baker, but with him at your side, you'll learn to perfect these unique and flavorful recipes while building your skills as a baker.

Course detail:
- Flaxseed-rye bread
- Honey-spelt bread
- Carrot-walnut bread
- Whole-wheat brioche
- A selection of mouthwatering breakfast pastries
- Proper methodology for using specialty flours and whole grains

www.frenchpastryschool.com
May 22–24, 2018Chicago, ILTop Ten French Pastry Favorites15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day, hands-on course with Chef Michel Ernots of The French Pastry School. Together with Chef Michel, you'll make 10 of our favorite French pastries including brioche, beignets, kouign-amann, macarons, and Paris-Brest! During the workshop, you'll learn the basic skills of rolling, whipping, folding and baking to prepare perfect pastries in class, and at home. Your hard work will culminate into a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!

Course Detail:
- Dark chocolate éclair
- Arabica coffee religieuses puffs
- Traditional French beignets
- Flaky mille-feuille with roasted apricots
- Legendary Tarte Tatin
- Dark chocolate crisp tart
- Crunchy hazelnut Paris-Brest
- Classic strawberry frasier
- Buttery kouign-amann
- Parisian macarons

www.frenchpastryschool.com
May 28–31, 2018Chicago, ILThe Art of Chocolate with Chef Vincent Vallée28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join award-winning chocolatier Vincent Vallée as he travels to The French Pastry School to teach this master workshop dedicated to the art of chocolate. During this four-day, hands-on course, Chef Vincent will explain the creative process and technical style behind his exquisite creations, and together, you'll recreate his award-winning molded pralines, various pastries, truffles, sweet snacks, an artistic presentation for highlighting chocolates, and much more! He'll share his insights for becoming a successful chocolatier and demonstrate the necessary skills for creating world-class chocolates and mini pastries. You'll have access to some of the best chocolates and ingredients available, for a truly mesmerizing and indulgent week of craftsmanship!

Course detail:
- Chef Vincent’s award-winning molded pralines, individual pastries, sweet on-the-go snacks and Artistic presentations
- 100% chocolat Eclairs
- 100% chocolat tart
- Capuccino
- Tarte citron
- Hazelnut orange snack
- Citrus Ghana
- Mont-blanc
- Glycine
- Mango
- My tarte tatin
- Pina-colada

www.frenchpastryschool.com
June 2–8, 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/
June 5–7, 2018Chicago, ILHomemade Ice Cream and Frozen Desserts15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this three-day, hands-on course, Chef Michel Ernots of The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. He'll teach the complex theory behind ice cream and sorbet recipe formulas and the best production methods for each, so that going forward, you can reproduce the recipes learned in this course and also create your own flavors. You'll learn about developing and preserving flavor and texture, and extending product shelf life through the use of fresh, natural ingredients. Dry ice will be supplied so you'll be able to take home your creations to share with your family and friends!

Course Detail:
- Seasonal popsicles
- Frozen strawberry soufflés
- Not-your-typical ice cream sundaes
- Bistro-style profiteroles
- Refreshing Meyer lemon semifreddo with fresh berries
- Frozen Parisian macarons
- Homemade ice cream cones
- Icy fresh fruit granitas
- Artisan ice cream sandwiches

www.frenchpastryschool.com
June 11–14, 2018Chicago, ILArtisan Breads and Viennoiseries with Chef Romain Dufour28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional workshop, you'll explore the art of viennoiseries with Master Baker Romain Dufour. From the classic to the creative and trend-setting, Chef Dufour will explain the different techniques for making various enriched, yeast-leavened, and laminated doughs. He will demonstrate his impressive knowledge of fermentation and lamination, and at the same time, he'll instruct you on how to make these items using effective production methods that he learned over the years in France. You'll discover how to use whole grains and specialty flours effectively, and the class will focus intensely on the techniques for using these ingredients. Lastly, he'll share his trade secrets for successfully and consistently implementing these and other new products into your bakery!

Course Detail:
- Buttery kouign-amann
- Hearty rye porridge
- Toasted walnut bread
- Dual-color strawberry and coconut croissant
- Rich and flavorful coffee and chocolate croissant
- Traditional country bread
- Brioche Praline: brioche topped with pink, candy-coated almonds
- Tourte Auvergnate: traditional rye bread of Auvergne, France
- Tiger Bread: German beer bread with mottled crust
- Techniques for using whole grains and specialty flours

www.frenchpastryschool.com
June 14–17, 2018New Orleans, LAHealth Meets Food43.5
The Goldring Center for Culinary Medicine
New Orleans, LALeah Sarris
lsarris@tulane.edu
This three-day conference features lectures and hands-on classes focusing on the growing field of culinary medicine.
June 18–21, 2018Chicago, ILLa Patisserie de Johan Martin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Chef Johan Martin travels from the Ecole Gastronomique Bellouet Conseil to The French Pastry School for this four-day, hands-on course! Classic and modern cakes revisited to chew while walking! Different fragrances, with crispy, mellow and new compositions and simple decorations. " A brilliant professor of the Bellouet Conseil School in Paris, Johan Martin says that a professional pastry chef must have five qualities: courage in a demanding profession, curiosity to keep learning, gourmandise to enjoy what is done, generosity to share learning and pedagogy to successfully transmit knowledge. Discover the new recipes and decorations created by Johan Martin, one of the most followed and creative pastry chefs of our time.

Course detail:
- Meringue lemon tart
- The Framboise
- Mont Blanc
- Miss Dior
- Prestige
- Mango passion cheese cake
- The black forest
- The chocolate tart
SMALL CAKES - Paradis
- Ebony
- Rising Sun
- Red One
BREAKFAST PASTRIES - Chocolate bread fan
- The chocolate croissant
- The Nutella braid

www.frenchpastryschool.com
June 25–29, 2018Chicago, ILBread Boot Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join Chef Michel Ernots of The French Pastry School for this five-day boot camp dedicated to the art of boulangerie. This is your opportunity to explore the fascinating and delicious world of French bread and pastries! Chef Michel will teach you bread fundamentals and the basic phases of breadmaking including mixing, dividing, proofing and baking. You'll start the week by perfecting the classic French baguette, then move on to whole-wheat bread, whole-grain sourdough, and a number of other classic recipes, including a few breakfast pastries. With Chef Michel at your side, we guarantee that you'll learn a variety of techniques for succeeding in this bread workshop, and in your home kitchen.

Course Detail:
- Classic French baguette
- Rustic farmer’s bread
- Whole-wheat bread with oatmeal crust
- Whole-grain sourdough
- Flaky croissants and chocolate croissants
- Parisian pain au raisin
- Moist pound cake
- Banana-pecan bread
- Buttery brioche
- French beignets

www.frenchpastryschool.com
June 25–29, 2018Chicago, ILCake and Cupcake Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This five-day, hands-on pastry camp is your chance to explore all that the world of cake decorating has to offer! Chef Alissa Wallers of The French Pastry School will teach you the foundations of designing a visually engaging cake that tastes as wonderful as it looks. You'll learn popular cake decorating skills using mediums like fondant, gumpaste, royal icing, buttercream, and sugar components. Chef Wallers will guide you through each technique step-by-step until you’re able to make beautiful and original designs. She'll demonstrate 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.

Course Detail:
- Rolled fondant application
- Scratch-made gumpaste and techniques
- Traditional royal icing techniques
- Classic buttercream
- Sugar decoration
- Cake sculpting 101
- Lemon almond cupcakes
- Decadent dark chocolate cupcakes
- Almond, berry and rose-scented cupcakes
- Red velvet cupcakes with cream cheese frosting

www.frenchpastryschool.com
July 23–26, 2018Chicago, ILEast Meets West with Chef Andres Lara28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Pastry Chef Andres Lara travels from Canada to Chicago for this hands-on, four-day professional course. Lara, who draws flavor inspiration from his many worldly travels, will teach you how to successfully incorporate sweet, salty, bitter, sour, and umami into your pastry repertoire. Together you’ll explore and create a wide variety of rustically refined gourmand pastries and plated desserts, many with a hint of Southeast Asian or Japanese influence. He’ll teach you the secrets behind his unique and unforgettable flavor combinations, while sharing his pastry experiences from around the world. Join Chef Andres Lara and The French Pastry School for this flavorful and internationally-inspired course!

Course detail:
- Zephyr strawberry role cake
- Lapsang, date, and yogurt crumble cake
- Truffle, honey, and gianduja Madeleines
- Caramel Lactee kugelhopf with marinated figs
- Chewy peanut butter cookie de voyage with salted garam masala, vanilla caramel and brittle
- Zephyr Toumorokoshi: A dish of corn, parmesan, coconut and mango
- Seaside: A dish of Esmeralda Rare Chocolate, raspberries and nori seaweed
- Baba: Baba with flavors of banana, whisky, smoked miso, hazelnut, dates and caramel
- Moroccan Spice: Olive oil couscous, almond duja ice cream, dry fruits, pine nuts and apples
- Bing Su: Korean-style shaved ice dessert
- Rojak: Malaysian-inspired peanut butter, pineapple and spiced cucumber dessert

www.frenchpastryschool.com
August 6–10, 2018Chicago, ILChocolate and Sugar Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This five-day, hands-on boot camp is your chance to explore the wide world of chocolate and sugar confections and pastry making. This is a great course for aspiring pastry students and enthusiasts, alike! Chef Joel Reno of The French Pastry School will teach you everything you need to know in a professional, yet comfortable kitchen environment. He'll guide you through the fundamentals of a diverse selection of pastry applications and recipes, including French classics like croissants and Parisian macarons, and sugar confections such as marshmallows, lollipops, and pâte de fruit. You'll taste and discuss the products as you go, so prepare to eat, and have plenty of goodies to take home to your family and friends!

Course Detail:
- Moist Chocolate Cakes
- Rich chocolate tarts
- Chocolate candies
- Homemade jam
- Salted caramel-filled chocolate bonbons
- Passion fruit and apricot pâtes de fruits (jelly candies)
- Chocolate Parisian macarons
- Dark chocolate pound cake
- Scratch-made hazelnut and chocolate spread
- Raspberry lollipops
- Sweet strawberry marshmallows

www.frenchpastryschool.com
August 6–10, 2018Chicago, ILPastry and Dessert Boot Camp25
The French Pastry School
The French Pastry SchoolLength: 5 days, 8am-1pm - Cost: $1,000
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Interested in French pastries? Let this course introduce you! Join Chef Michel Ernots of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Michel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating! Whether you're new to the pastry scene, or just need a refresher, roll up your sleeves and prepare to get your hands dirty, because this is a hands-on learning experience!

Course Detail:
- Chocolate diamants (French cookies)
- Parisian macarons with chocolate ganache filling
- Hazelnut financiers (French hazelnut cake)
- Vanilla crème brulée
- Molten chocolate cake
- Scones
- Banana Bread
- Raspberry jam
- Classic blueberry muffins
- Colorful fresh fruit tarts

www.frenchpastryschool.com
August 14–16, 2018Chicago, ILHealthier Desserts & Pastries with Chef Alissa Wallers15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Healthier desserts are the name of the game for this new course dedicated to the lighter side of pastry making. Join Chef Alissa Wallers of The French Pastry School for this three-day, innovative workshop dedicated to low-sugar, low-fat, gluten-free and vegan dessert options! Using the highest-quality ingredients available, Chef Wallers will teach you how to use alternative sugars and fats to create fresh and delicious desserts without sacrificing flavor, texture, or presentation. This is an excellent hands-on course for anyone interested in pursuing alternative pasty making methods, or for simply implementing healthier dessert options at home or into your professional repertoire.

Course Detail:
- Frozen berry soufflé with scratch-made almond meringues and fresh seasonal berries
- Low-fat nutty brownies with a light and decadent chocolate mousse
- Skinny lemon cheesecake with whole-wheat graham cracker crust and fresh seasonal fruit
- Lime scented angel food cake with tart, low-sugar lime curd and stewed strawberries
- Refreshing apple cider granita with crispy apple chips and moist almond cake
- Creamy panna cotta with banana sorbet and exotic roasted fruits
- Light lemon bars with organic scratch-made crust
- Blueberry muffins with organic Greek yogurt, crunchy flaxseeds and wild blueberries

www.frenchpastryschool.com
August 20–24, 2018Chicago, ILPanning & Chocolate Sculpture with Chef Christophe Morel35
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,435
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Master Chocolatier and Chef Christophe Morel travels from Montreal to Chicago for this five-day, hands-on professional course dedicated to the art of panning and chocolate sculpture. You'll start the week off working side by side with Chef Morel making chocolate bars and panning nuts, dried fruits, coffee beans, cereals, and more, with a number of colorful and tasty coatings. Then, you'll shift gears for the second half of this workshop, which is dedicated to chocolate sculpture. With Morel as your guide, you'll work independently to design and assemble an artistic, large bear showpiece, acquiring techniques and trade secrets that will dazzle the eye and treat the palate. Join Chef Morel and The French Pastry School for this remarkable week of chocolate craftsmanship!

Course Detail:
Chocolate Bars
- Creamy and flaky mille-feuille
- Arabica coffee and dark chocolate Opéra
- Fresh strawberry scented frasier
- Lemon meringue tart
- Tender nougat and soft caramel
- Crunchy chocolate mousse
Panned Products
- Traditional French nougat
- Soft salted caramels
- Greek yogurt and vanilla-flavored pearls
- Creamy gianduja

www.frenchpastryschool.com
August 28–30, 2018Chicago, ILBaking Food Science 10115
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This three-day, hands-on course is your chance to explore the fascinating and ever-important world of food science and the impact it has on the success of your recipes. This is an excellent class for aspiring students, enthusiasts, and anyone who needs a refresher on the finer details of baking and pastry making. With Chef Michel Ernots of The French Pastry School as your guide, you'll make a variety of French classics using a number of different techniques and methods. You'll taste and discuss the products as you go, and Chef Michel will provide you with the foundational skills for making successful pastries in this workshop, and at home!

Course Detail:
- Lemon pound cake three ways
- Pâte a choux
- Éclairs
- Religieuse cream puffs
- Puff pastry delights using three different puff-making methods
- Apple turnovers
- Napoleon mille-feuille
- Crunchy elephant ears
- Apple tarts
- Traditional pithiviers
- French galettes
- Traditional croissants and chocolate croissants
- Breakfast danishes
- Cinnamon rolls

www.frenchpastryschool.com
September 10–13, 2018Chicago, ILHealth-Conscious Pastries with Chef Luc Baudin28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day, hands-on professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat. You'll have access to the freshest fruit available and the highest quality chocolates. Chef Baudin will teach you the philosophy and methodology to create these healthy pastries and how to incorporate alternative ingredients with the maximum flavor!

Course Detail:
- Molded candy bars: pine nut and kalamansi citrus
- Bonbons: mint, pepper, and chocolate
- Charlotte: black sesame mousse and yuzu cream
- Éclair: pecan praliné and coconut milk cremeux
- Chocolate Cocoa Bean Tart: light and silky chocolate cremeux, cocoa bean jelly, and dark chocolate crumble
- Le Kuma: silky milk chocolate mousse and exotic fruit
- Le Manhattan: hazelnut sablée dough, mandarin, and chestnut
- Le Millepin: whole-wheat puff pastry with almond and vanilla
- Les Mutines: coconut sugar meringues and hazelnut paste
- Tartelettes: fresh lemon and lime cream
- Tarte Fleur de Pomme: sautéed apples and hazelnut cremeux

www.frenchpastryschool.com
September 17–20, 2018Chicago, ILModern Sugar Flower Arrangements28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
In this four-day, hands-on professional course, master sugar artist and chef of The French Pastry School, Sunny Lee, will teach you how to create delicate, lifelike flower arrangements from some of today's most popular sugar flowers. During this workshop, you'll learn cutting, veining, shaping, coloring, and finishing techniques for a broad selection of flowers including peonies, David Austin roses, ranunculus, jasmine, and eucalyptus. She'll show you how to effectively assemble the final individual flowers and foliage into a beautiful and structurally stable spray, and her demonstrations will include tips on the practicalities of securing floral arrangements to cakes and transferring these masterpieces from kitchen to venue!

Course Detail:
- Techniques will include: cutting, veining, shaping, coloring and finishing
- Assembling and transferring finished sprays
- Creating lifelike, structurally sound floral arrangements
- Peonies
- David Austin Roses
- Ranunculus
- Jasmine
- Eucalyptus

www.frenchpastryschool.com
September 25–26, 2018Chicago, ILShowpiece, Techniques & Signature Pâtisserie with Chef Frank Haasnoot14
The French Pastry School
The French Pastry SchoolLength: 2 days, 11am-6pm - Cost: $575
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
This intimate, two-day professional seminar is a World Chocolate Masters-inspired demonstration with the one-and-only, Frank Haasnoot. Prepare to enter into Chef Haasnoot's imaginative and whimsical world turning classical creations into modern and contemporary innovations. His demonstration will focus on a chocolate showpiece inspired from his work during the World Chocolate Masters, chocolate bonbons, plated desserts, entremets, and many chocolate decorating techniques. This is a rare opportunity to observe, inquire, and discuss with one of the industry's most celebrated and decorated chocolatiers. Join Chef Haasnoot and The French Pastry School for this very special demonstration. Note: This is a demonstration-only course with no hands-on kitchen time.

Course detail:
- World Chocolate Masters-inspired chocolate showpiece
- Elaborate chocolate bonbons
- Trendsetting plated desserts
- World-class entremets
- Exclusive chocolate decorating techniques

www.frenchpastryschool.com
October 2–4, 2018Chicago, ILMacarons, Cookie, Bars and Coffeecakes15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Macarons, cookies, bars and coffee cakes—oh my! Learn how to perfect these and other French-style treats in this three-day workshop with Chef Alissa Wallers of The French Pastry School. We designed this class with you, the enthusiast in mind, and Chef Wallers will focus her attention on the sweet and the petite! She'll teach you how to create impressive French delights, perfect for any party or gathering of foodie friends. Step-by-step she’ll guide you through making Parisian macarons, almond financiers, and a classic cherry pound cake, and the classic Sablé Breton – to name a few – just as the professionals do! Chef Wallers will inspire you to develop your pastry skills in this hands-on course as you create these small French-pastry favorites!

Course Detail:
- Parisian macarons
- Tart lemon bars
- Coffee cake
- Almond financier (French almond cake)
- Cherry pound cake
- Classic blueberry muffins
- Brown butter crispy rice treats
- Dark chocolate and walnut brownies
- Coconut macaroons
- Dark Chocolate Diamant Cookies

www.frenchpastryschool.com
October 9–11, 2018Chicago, ILArtistic Gelatin art class15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Join professional gelatin artist Mimi Guzman for this three-day course at The French Pastry School. With Chef Guzman as your guide, you'll learn the foundational skills for creating, coloring, flavoring, assembling, and presenting this stunning and colorful art form. During her demonstration, she'll provide instructions, tips, tools, recipes, and various flower designs, as well as advanced techniques for creating intricate designs, birds, and characters. Then together, you'll create a unique collection of edible suspensions that are yours to take home and enjoy with family and friends. This is an excellent hands-on course for any enthusiast or professional interested in the fine art of gelatin suspension and its boundless potential!

Course Detail:
- Essential tips and rules of presentation
- The use of molds in different shapes
- The use of edible images in gelatin
- Encapsulated fruits in gelatin
- Two-tone flowers
- Sculpted birds
- Flowers include roses, sunflowers, daisies, chrysanthemums, carnations, gardenias, and more!

www.frenchpastryschool.com
October 16–18, 2018Chicago, ILFrench Style Brunch15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day, hands-on workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Michel Ernots of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home.

Course Detail:
- Scratch-made Pancakes
- Sweet and savory traditional crêpes
- Traditional buckwheat blinis
- Quiche Lorraine of Alsace
- Savory braised leek tart
- Flaky breakfast pastries including croissants and brioches
- Sweet and savory muffins
- Warm Vanilla Scented Bread pudding
- Rustic Fruity Clafoutis
- Classic French toast
- Crispy Warm Waffles

www.frenchpastryschool.com
October 23–25, 2018Chicago, ILSweet and Savory Fall Delights15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Autumn has arrived! In this three-day, hands-on course, you'll learn recipes and techniques for capturing the season's bounty with Chef Joel Reno of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Joel will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully. Then, using the freshest, highest-quality ingredients available, you'll explore the seemingly endless selection of flavor combinations for filling and topping your creations! This course will expand your pastry skills, and you'll be able to take home what you make to share with your family and friends.

Course Detail:
- Oven-roasted vegetable quiche
- Old-fashioned dark lager beer quiche
- Traditional Alsatian Tarte Flambée (Flammeküeche)
- Gâteau Basque tarts from Southern France
- Caramelized onion tart
- Spinach, feta and béchamel strip pies
French Style Apple Pie pies
- Grandma’s lemon meringue cream pie
- Vanilla, apricot and plum Parisian flan
- Seasonal flatbread

www.frenchpastryschool.com
November 6–8, 2018Chicago, ILArtisan Breads made from Scratch15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy. With Chef Julien as your guide, you'll learn techniques for breadmaking success, while creating rustic and delicious loaves perfect for any occasion. You may never buy store-bought bread again! Join Chef Julien and The French Pastry School for this incredible week of bread production!

Course detail:
- French baguettes with levain
- Traditional sourdough
- Multigrain bread
- Italian ciabatta
- Whole-wheat bread
- Specialty pain au saucisson sec (dry sausage)
- La miche
- Kalamata olive bread
- Old-fashioned rye bread

www.frenchpastryschool.com
November 12–15, 2018Chicago, ILInnovative Flowers & Showpiece Designs with Chef Stéphane Leroux, MOF28
The French Pastry School
The French Pastry SchoolLength: 4 days, 11am-6pm - Cost: $1,150
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Stéphane Leroux, MOF, one of the world’s greatest chocolate masters, returns to The French Pastry School to teach this four-day professional course dedicated to the art of chocolate showpieces and flower designs. He'll demonstrate new techniques for creating world-class chocolate sculptures while teaching you the principles for designing, planning, and assembling a stunning masterpiece. During this hands-on workshop, you’ll use template making, casting, and sculpting to construct and decorate a one-of-a-kind chocolate sculpture that is yours to take home. Chef Leroux will share invaluable tips and tricks including troubleshooting tactics for when things don't go according to plan. After this course, you'll be able to use Leroux's latest techniques to transform your ideas into spectacular chocolate showpieces!

Course detail:
- “Bleu Chocolat" techniques, showpieces and flowers
- Philosophy of form, design and texture
- One individually crafted chocolate showpiece
- Exclusive chocolate techniques
- New finishing and embellishing methods
- Contemporary designs to enhance your sculpture

www.frenchpastryschool.com
November 27–29, 2018Chicago, ILAmerican Dessert Classics15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
Nothing beats the nostalgic feeling of tradition and homegrown ingredients! In this new course, you'll bake side-by-side with Chef Alissa Wallers of The French Pastry School and give new life to the classics. Over the course of three days, you'll embark on an educational adventure as Chef Alissa unveils The French Pastry School's all-time favorite American recipes—with a spin! You'll learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm. We guarantee that your recipe book will welcome these new additions, and we wouldn't be surprised if a few of them made their way to the top of your list!

Course Detail:
- Silky cheesecake 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 coffee cake
- Rich and buttery apple bran muffins
- Chef Alissa's traditional sticky buns
- Creamy tropical coconut cupcakes
- Carrot cake a la French Pastry School
- Silky dark Chocolate cake

www.frenchpastryschool.com
December 11–13, 2018Chicago, ILHoliday Centerpieces15
The French Pastry School
The French Pastry SchoolLength: 3 days, 4-9pm - Cost: $525
The French Pastry School
226 W. Jackson Blvd
Chicago, IL 60606
Phone: 312-726-2419
info@frenchpastryschool.com
We, too, hear those sleigh bells ring-a-ling! The winter holiday season is upon us and now is the perfect time to bake your favorite recipes, and learn a few new ones, for gift-giving and entertaining! And what better way to learn a few new tricks than to attend a holiday-inspired workshop? During this new, three-day, hands-on course and together with Chef Michel Ernots of The French Pastry School, you'll create gingerbread, hand-decorated cookies, truffles, marshmallows, even a festive tree sculpture adorned with sugar and chocolate confectioneries, which is sure to impress your family and friends! Give the gift of pastry this holiday season and spread the season's cheer with beautiful scratch-made creations!

Course Detail:
-Irrésistible bûche de Noël
- Scratch-made chocolate truffles
- Salted caramel candies
- Passion fruit and apricot pâte de fruit
- Orange blossom and roasted nut nougat
- Bourbon vanilla bean marshmallows
- Spice-infused gingerbread
- Festive hand-decorated holiday cookies
- Holiday party favors
- Chocolate tree sculpture

www.frenchpastryschool.com
Call for DatesVariousAdvanced Gelato and Sorbetto Production12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Come enjoy this two day course on advanced gelato and sorbetto production, covering recipe formulation, including alcohol incorporation. From traditional to extreme and trendy flavors, this class focuses on unique gelato and sorbetto recipe formulations to fit your needs.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousArtisan Doughnuts12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
A classic shop favorite and a hot new item being showcased world wide, artisan doughnuts are on the rise. Attend this two day class to learn classic and new recipes, along with exploring fun flavor combinations inspired by cultures around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesCulinary Applications Utilizing Intelligent Cooking Control Technology3
RATIONAL USA
RATIONAL USACost: Free
888-320-7274
marketingus@rational-online.com
Jim Lund, CEC
Phone: (888) 320-7274
j.lund@rational-online.com
Experience the performance of the SelfCookingCenter® live. Register today to attend a RATIONAL CookingLive event in your area by clicking on the link below.

The RATIONAL CookingLive culinary events give you the opportunity to see our technology in action. You will be able to taste the quality of the food being cooked, test the ease of use, and experience the versatility. RATIONAL’s SelfCookingCenter® allows you to fry, roast, grill, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter®. Seeing is believing. Click on the link below and register for an event in your area today.
www.rational-online.com/en_us/Experience_RATIONAL/Seeing_is_believing/
Call for DatesVariousCulinary Boot Camp30
The Guiding KnifeLength: 4 days - Cost: Call for Price
VariousElena Clement, CEPC
Phone: (720) 261-5633
elena@theguidingknife.com
The principles of cooking and applications are reviewed and practiced. This will include discussions, descriptions, guidelines, and hands-on application of: stock and sauce making; vegetable cuts and cooking methods; fish and shellfish butchery and cooking techniques; and poultry fabrication and cooking methods. This program is taught in the client's kitchen.
www.theguidingknife.com/
Call for DatesVariousFall & Winter Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Fall and Winter seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Dessert Novelties18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this exciting hands-on three day class, attendees will have the opportunity to create a variety of frozen dessert specialties such as gelato bonbons, frozen cakes & pies, ice-cream sandwiches, soft serve and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousFrozen Pops & Paletas12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy and fun menu addition in our two day class. Attendees will have hands-on experience creating a variety of frozen pops and paletas from small batches to large-scale production.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGelato Innovation and Exploration12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this inventive class, attendees will learn how to formulate gelato and sorbetto with unique flavor combinations and ingredients inspired by cultures from around the world.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousGluten Free Baking18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
In this three day class, attendees will gain valuable insight to the world of gluten-free desserts, creating a variety of tarts, cakes, pies, cookies, eclairs, funnel cake, macarons and more.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousIce Cream 10118
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Experience the process to make artisanal ice cream recipes in this three day immersive course. Attendees will be educated on a variety of equipment, ingredients, and unique flavor combinations.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousModern Pastry Shop18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Attend this three day class to learn a variety of upscale scratch-made recipes for display case, buffet, and restaurant applications. From entremets and verrines to eclairs and macarons, your customers are sure to be pleased with these modern and innovative desserts.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousQuick & Easy Pastries12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
PreGel understands that one of the biggest challenges in the industry today is how to efficiently create beautiful, upscale desserts without sacrificing quality or labor costs. Attend this two day course on efficient pastry production that is sure to impress while savin gyou time and labor.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousSpring & Summer Holiday Gelato Class12
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
Expand your product offerings and entice your customers with new and exciting holiday themed gelato and sorbetto perfect for the Spring and Summer seasons.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesVariousThe Fundamentals of Gelato and Sorbetto Production18
PreGel
PreGel
VariousAlicia Stevens
a.stevens@pregelamerican.com
This three day course teaches the foundations of gelato and sorbetto production. In this class, you will learn useful information about ingredient composition, how to use a variety of machines, and recipe formulation. Those in attendance will also learn the secrets of decorating and displaying gelato and sorbetto.

Satellite locations: PreGel California: 116 S. Brent Circle, Walnut, CA 91789; PreGel Florida: 1475 W. Cypress Creek Rd., Ft. Lauderdale, CL 33309; PreGel Illinois: 915 Busse Road, Elk Grove Village, IL 60007; PreGel Dallas: 612 E. Dallas Road, Grapevine, TX 76051
www.pregelamerica.com
Call for DatesBangkokTraditional Thai Art of Fruit and Vegetable Carving20
Siam Carving Academy
Siam Carving AcademyLength: Three days - Cost: Basic $675 Inter/ADV $750
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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