The French Pastry School
Death by Chocolate with Chef Joel Reno
Date: Feb 06 - Feb 08, 2018 (4:00 pm - 9:00 pm)
Chef: Joel Reno , Pastry Chef Instructor
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It's always a good time for chocolate! Join Chef Joel Reno of The French Pastry School for this unique course dedicated to all things chocolate. With Reno as your guide, you'll explore chocolate's endless possibilities while using some of the best white, milk, and dark chocolates available! From cakes and custards to cookies, truffles and soufflés, he'll teach you the fundamentals of making a variety of chocolate pastry products so you can recreate these indulgent treats at home. On the final day of this three-day workshop, you'll finish your products and create a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
Course Detail:
  • Walnut and dark chocolate brownies
  • Triple dark chocolate cookies
  • Irresistible 70% single-origin dark chocolate truffles
  • Bistro style, extra-bitter dark chocolate mousse
  • Chef Joel's most-favorite layered bittersweet chocolate cake
  • Warm, soft-center chocolate cakes with Bourbon vanilla sauce and ice cream
  • Traditional warm chocolate soufflés
  • Dark chocolate and cherry pound cakes
  • Silky chocolate pot de crème 
Joel Reno is a full-time chef instructor at The French Pastry School. He began his diverse culinary career as a teenager in hometown restaurants, and a love of travel and adventure landed him positions on yachts in the Caribbean, four-star restaurants in Chicago, and small, artisan bakeries in Southern California. He's worked alongside chefs Roland Liccioni, Jean Joho, Michael Tusk, Alain Ducasse and Tony Enault with time spent at Le Français, Les Nomades, Le Lan, and Everest in Chicago, Quince in San Francisco, and Patina Restaurant in Los Angeles. While at Patina, he shifted career gears and opened up Baguetier Bakery in Huntington Beach where he received “Best Pâtisserie of Orange County” within just a few months of opening.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.