The French Pastry School
American Dessert Classics with Chef Alissa Wallers
Date: Nov 27 - Nov 29, 2018 (4:00 pm - 9:00 pm)
Chef: Alissa Wallers, Chef Instructor
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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  
Alissa Wallers is a full-time chef instructor at The French Pastry School. Following her culinary graduation in 2005, she moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as assistant pastry chef at the Sofitel Water Tower Hotel then led the pastry department in the opening of Chicago’s Five Diamond-rated Elysian Hotel, now the Waldorf Astoria. After five years as a pastry chef in the finest kitchens in Chicago, she went on to become the lead chef at Parties That Cook, teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry Callebaut.  
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.