The French Pastry School
The Art of Macarons, Cookies & Bars with Chef Alissa Wallers
Date: Oct 02 - Oct 04, 2018 (4:00 pm - 9:00 pm)
Chef: Alissa Wallers, Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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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 – 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
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.