Continuing Education Courses
Fundamentals of Cake Decoration and Airbrushing »
Whether you have a special occasion approaching or are simply curious how it’s done, this three-day hands-on class is a beginner's guide to creating wedding and special event cakes. Chef Scott Green (bio) will teach you the fundamentals of using gumpaste, rolled fondant, royal icing, as well as airbrushing to make an impressive and well-designed cake.
Fundamentals of Mini Pastries, Tarts, and Desserts »
What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional miniature French pastries? Chef Scott Green, National Pastry Team Champion (bio) will guide you through making classic miniature French pastries known as petits fours. There are three basic types that Chef Scott will guide you through making: secs, moelleux and frais. The first type, secs, are “dry” treats like Tuiles which will keep for four to five days. The second type moelleux, or “moist”, includes the brownie-like Financier (an tasty brown-butter almond cake) and Madeleine which keep for two to three days. The third type is frais, these “fresh” petits fours, like fresh fruit tartlets, cream puffs and chocolate tarts need to be eaten the day they’re prepared.
Fundamentals of All Things Chocolate »
If you’re like us, you never get tired of chocolate and we think that’s a good thing! Join Chef Kristen Ryan and Chef Della Gossett of The French Pastry School as they introduce you to chocolate’s endless possibilities in this three-day, hands-on course—from candies to bread, you’ll be amazed by how versatile this thrilling ingredient can be. Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies like chocolate macarons, chocolate éclairs and, the French version of a brownie, chocolate financiers. Chefs Kristen and Della will teach you the perfect chocolaty way to end a meal with a few restaurant-style plated desserts such as Molten Chocolate Cake with Coconut Ice Cream.
Fundamentals of Dinner Party Desserts »
n this three-day, hands-on classChef Kristen Ryan and Chef Della Gossett of The French Pastry School will teach you how to create tantalizing dinner party desserts - just like you'd have in an elegant restaurant! The recipes in this course will take advantage of the freshest and highest quality ingredients. Ever wonder how the professionals do it? Chef Kristen and Della will teach you how to bring that dining-out experience to your home kitchen.
Pastry Camp »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Scott Green will guide you through the fundamentals of classic pastry products so you can recreate them at home.
Pastry Camp »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Scott Green will guide you through the fundamentals of classic pastry products so you can recreate them at home.
Pastry Camp »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Dimitri Fayard will guide you through the fundamentals of classic pastry products so you can recreate them at home.
Cake Camp »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of Cake Decorating has to offer! Chef Scott Green will teach you the foundations of designing a visually engaging cake that tastes as wonderful as it looks.
Fundamentals of Pound Cakes, Coffee Cakes, Scones and French Cookies »
There’s something so satisfying about serving homemade, fresh-out-of the-oven pound cakes, coffee cakes, scones and cookies to your family and friends! Chef Kristen Ryan and Chef Della Gossett will help you explore the world of sweet French breads and pastries by teaching you the foundations you need in this three-day hands-on class! In this class you will learn how to make a variety of these classic cakes perfect for breakfast and tea parties, brioche, the Berliner Beignet, lemon pound cake, blueberry muffins with a streusel topping, and, of course, chocolate cake! You’ll also make rich, crumbly buttermilk scones, and delicious French cookies such as the Madeleine, financier, coconut rocher, and Sable Breton.
Pastry Camp - All Chocolate »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer with a chocolate spin: from cakes and tarts, to breads and ice creams, Chef Dimitri Fayard will guide you through the fundamentals of classic pastry products so you can recreate them at home.
Pastry Camp »
Whether you’re fifteen or fifty-five, make your summer camp experience count with this five-day, hands-on Pastry Camp. This is your chance to explore all that the world of French Pastries has to offer: from cakes and tarts, to breads and ice creams, Chef Scott Green will guide you through the fundamentals of classic pastry products so you can recreate them at home.
Fundamentals of Jams, Jellies, Marmalades, Chutneys and Pickling »
Using a selection of fresh organic fruits from a local farmers market, learn to make a selection of classic jams, jellies, marmalades, and sweet and sour chutneys made with pickled fruits and vegetables. In this three-day hands-on class with Chef Instructors Della Gossett and Joshua Johnson you will create an array of mouth-watering lemon, strawberry mint, and chocolate raspberry jams, as well as lemon jelly, and orange marmalade. Impress your guests with your own homemade preserves from the harvest of summer by making an assortment of fruit and vegetable chutneys, pickles, plus sweet and sour preserves.
Fundamentals of Macarons and Cookies from around the World »
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Pâtisserie of Leonardo Di Carlo »
The French Pastry School is thrilled to have World Pastry Champion, Leonardo Di Carlo join us for the second time to teach his unique style of patisserie to students of this four-day, hands-on course. Along with his signature tarts, cookies and pound cakes, Chef DiCarlo will turn his focus to Italian gelati. After teaching you to make use of several flavors and bases, including pistachio, mascarpone, chocolate and various fruits, Chef DiCarlo’s grand buffet at the end of the course will make you feel like you’re in a gelateria in Rome. You’ll be able to bring back these techniques to impress your own clients with a wide selection of flavors, textures, and gorgeous displays.
Fundamentals of All Things Chocolate »
If you’re like us, you never get tired of chocolate and we think that’s a good thing! Join Chef Della Gossett of The French Pastry School as they introduce you to chocolate’s endless possibilities in this three-day, hands-on course—from candies to bread, you’ll be amazed by how versatile this thrilling ingredient can be. Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies like chocolate macarons, chocolate éclairs and, the French version of a brownie, chocolate financiers. Chef Della will teach you the perfect chocolaty way to end a meal with a few restaurant-style plated desserts such as Molten Chocolate Cake with Coconut Ice Cream.
Fundamentals of French Cakes and Tarts »
Learn to make Classic French cakes from French Pastry School instructor, Chef Joshua Johnson, 2011 National Pastry Champion. In this three-day hands-on class, they will teach you the basic French sponges such as biscuits, dacquoise, and pain de Gênes, and what makes these each distinct. You'll create meringue and nut-meringue-based biscuits discovering the delicious varieties of cake layers called Succès, Japonais, and Progrès. The chefs will guide you through making a selection of different versions of mousses like the Bavarian, Diplomate, Chiboust, meringue or pâte à bombe-based mousses. Several types of glazes will be demonstrated to give your cakes a brilliant, professionally finished look.
Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit
and Vegetables »
In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year. You will create recipes including Lemon Ginger Marmalade, Spiced Cherry Jam, Red Currant Raspberry Jelly, Plum Wine Jelly, Fig and Walnut Conserves, Candied citrus, Peach Chutney, Mostarda de Frutta Chutney, Sweet and Sour Relishes, such as Tomato, Corn and Vegetables. You will also create delightful pickled creations like Shallots, Onions, Cucumbers, and Beets. Learn to make your own Quince Paste (Membrillo), and Herbed Whole Grain Mustard, the perfect accompaniments for an elegant cheese plate.
Fundamentals of French Classics »
You don’t need a passport to indulge in a buttery, flaky croissant: in this three-day, hands-on course, Chef Dimitri Fayard will teach the fundamentals of making croissants and other classic French pastries at home. Among other recipes, you will learn to make a traditional French chocolate tart and a flourless chocolate sponge cake with a rich ganache. Chef Dimitri will help you perfect different kinds of puff pastry and pastry cream by sharing the recipes and techniques for the famous Napoleon, or “Mille-Feuille”, and Éclair.
Candies, Cookies, and Cakes for the Holidays »
The weather’s getting colder and the season of giving in fast approaching; what better time to gather your friends and family in your warm kitchen and bake for them? The winter holidays are full of age-old customs and while you love your grandma’s candies, cookies and cakes; it’s time to start your own traditions. Breathe some life into your old family recipes by joining Chef Mark Seaman for this three-day, hands-on course. Learn how to make classic gingerbread cookies, hand-decorate cut-out cookies using embossed fondant, royal icing, and stencils, and make handmade cranberry chutney to accompany them. Chef Mark will teach you how to package these for a gift none of your friends will want to return. Still more delicious recipes in this holiday course include tangerine curd, homemade eggnog, an irresistible buche de Noël, rich gourmet fudge, truffles, and other chocolate and sugar confections. Happy holidays!