Continuing Education Courses
June 10-12, 2008
Sugar Showpieces for Buffet and Confectioneries »
Learn the fine detail and techniques behind pulling, casting and blowing sugar from world-renowned master, Chef Stéphane Glacier, M.O.F who joins The French Pastry School in his fourth year teaching. You will be taught the science behind the preparation of sugar as a medium for each technique.
June 23-27, 2008
Pastry Camp »
For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts.
July 7-11, 2008
Pastry Camp »
For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts.
July 8-10, 2008
Introduction to Jams and Jellies »
Using a selection of fresh organic fruits from a local Farmers Market, learn to make some classic jams, jellies and marmalades with Chef Instructor, Bob Hartwig (bio). Create an array of mouth-watering lemon, strawberry mint and chocolate raspberry jams, lemon jelly, and orange marmalade.
July 14-16, 2008
Assorted Petits Fours, Tea Breads, and Tea Pastries »
This new three-day hands-on class with Master Pastry Chef, Gilles Renusson will explore petits fours and cookies, gâteaux de voyage (travel cakes) and tea breads. Take the opportunity to create these recipes and learn how to make your own!
July 29-31, 2008
Jams, Jellies, Marmalades and Sweet and Sour Chutneys »
If you go to Niedermorschwihr, France, you are sure to meet her in the morning markets, carrying her baskets filled with the region’s best fruit. In Alsace, she is known as “Christine, the Queen of Jams.”
August 5-7, 2008
Art of Pre Desserts and Plated Desserts »
Join Chef En-Ming Hsu, a Pastry Chef Consultant in Las Vegas and Pastry World Champion, for this new three-day hands-on class on pre-desserts and plated desserts. The French Pastry School is honored to have Chef En-Ming Hsu in her second time teaching here. The recipes in this course will take advantage of fresh, local ingredients found at the farmers market.
August 12-14, 2008
Italian Patisserie of Biagio Settepani »
Join Master Baker and Pastry Chef, Biagio Settepani for this three-day hands-on course to learn many of his traditional Italian specialties. After a few years absence from The French Pastry School while he focused his energy on his very successful businesses in New York City, his many Chicago devotees have demanded Chef Settepani’s return!
September 9-11, 2008
Decorating for Beginners on Holiday and Special Event Cakes »
This three-day hands-on class is a beginner’s guide to creating holiday and special event cakes using gum paste, fondant and royal icing techniques with The French Pastry School’s Chef Instructor, Laura Ragano (bio).
September 16-18, 2008
Advanced Chocolate Candies and Candy Bars Sous Vide »
In this three-day hands-on class you will learn advanced chocolate candies, and candy bars. Following his first successful class last year at The French Pastry School, Chef Kestener will return to teach the art of making ganaches and chocolate fillings sous vide.
September 23-25, 2008
Advanced Viennoiseries and Breakfast Specialties »
During this hands-on class, Master Baker and World Champion Pierre Zimmermann, who joins us in his 11th year teaching at The French Pastry School, will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries). You will learn technology and roles of ingredients in mixing, shaping, proofing and baking.
October 1-3, 2008
Exotic and Tropical Gumpaste Flowers »
Chef Nicholas Lodge has been sharing his passion and expertise for many years at The French Pastry School. During this exciting three-day class, students will focus on making many different gumpaste flowers from exotic regions. These flowers are perfect for decorating many different types of cakes, especially a tropical wedding or celebration cake.
October 7-9, 2008
Spanish Patisserie of Oriol Balaguer »
In this brand new class with an exclusive appearance by Chef Oriol Balaguer, you will learn the art of Spanish pâtisserie according to the vision of this accomplished and widely-recognized chef. In this three-day hands-on course, you will make a wide variety of pastries including gateaux, plated desserts, artistic chocolate showpieces, and chocolate bonbons.
October 14-16, 2008
Wedding Cake Construction »
How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his third time at the school, will teach you just that: how to create a cake that tastes extraordinary and is well-constructed even when you are under pressure to produce a high volume.
October 21-23, 2008
Introduction to Chocolate Candies »
Explore the world of chocolate with The French Pastry School instructor, Chef Bob Hartwig (bio), as he shares with you the science of chocolate. You will learn to hand temper chocolate—a necessary fundamental in making the perfect candies. Chef Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny chocolate shells.
October 28-30, 2008
Introduction to Cakes and Tarts »
Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig (bio). He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. You will learn sponges such as biscuits, dacquoise, and pain de gène.
November 11-13, 2008
Artisan and Traditional Breads »
After five consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Artisan and Traditional Breads. During this three-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors.
November 18-20, 2008
French Classics »
Have you ever wanted to learn how to create classic French pastries from scratch? Join Chef Instructor at The French Pastry School, Bob Hartwig (bio) as he teaches you to make the foundations of French pastry including brioche, croissants, chocolate tart, Napoleon and Éclair.
December 2-4, 2008
Introduction to Breads »
What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? A Chef instructor from The French Pastry School, will teach you to do just that. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.
December 9-11, 2008
Introduction to All Things Chocolate »
Explore the world of chocolate with a French Pastry School chef instructor as they share with you the science of chocolate. They will teach you the secret of correctly working with chocolate. Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including petits fours and cookies such as Madeleines, financiers and macaroons.
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