The French Pastry School
All About Ice Creams, Sorbets and Frozen Ice Cream Cakes
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Learn from acclaimed culinary professor and Meilleur Ouvrier de France, Gérard Taurin in this brand new class as he guides you through the intricate science of ice cream and sorbets. He will help you understand technology, application, and techniques in troubleshooting. With Chef Taurin, who joins us in his first year teaching at The French Pastry School, you will create a variety of traditional mixes as well as non-traditional (including some surprising flavors like a spicy wasabi, black truffle, Dijon mustard, and floral aromas). You will also compose granités using Champagne and Californian wines. Finally, learn to assemble your beautiful ice cream entremets and coupes de glaces. Join Chef Taurin to experience ice cream and sorbet from every artistic and scientific angle.

Chef Gérard Taurin, M.O.F joins us from a prestigious French culinary school. Teaching for more than ten years, he also manages the department of ice cream and sorbet and supervises 16 shops and three restaurants. In addition to several gold medals and the prestigious Meilleur Ouvrier France title earned in 2000, Taurin earned the World Champion of Ice Cream title in 2003, and the Chevalier de l’Ordre du Mérite Agricole in 2005, an honor awarded by the French Ministry of Agriculture to those who promote quality and respect of one’s craft while passing that desire on to future generations.