The French Pastry School
Artisan Pies, Tarts & Cobblers with Chef Alissa Wallers
Date: Apr 03 - Apr 05, 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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Pies need two things—the right pastry dough and a great filling! In this three-day course you'll learn the techniques and recipes for making incredible, pies, cobblers and tarts with Chef Alissa Wallers of The French Pastry School. This unique course combines both American- and French-style pies and tarts, and you’ll learn how to master the ratios and effects of different fillings and crusts during the baking process. First, Chef Wallers will teach you how to craft the perfect crust, from making the dough to rolling it successfully. Then, she'll take you on a journey exploring the nearly endless selection of natural ingredients for filling your creations, and the combinations she loves most!
Course Detail:
  • Sweet peach pie cobbler
  • Tart triple berry cobbler
  • Rustic blueberry crostatas
  • Banana cream pie 
  • Classic rhubarb and strawberry pie
  • Lemon meringue tart
  • Go-back-for seconds dark chocolate tart
  • Upside-down apple tart
  • Apricot raspberry pie 
  • Iconic cherry pie
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.