The French Pastry School
Modern Plated Desserts, Entremets & Petits Gâteaux with Chef Antonio Bachour
Date: Apr 16 - Apr 19, 2018 (11:00 am - 6:00 pm)
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Award-winning Pastry Chef Antonio Bachour travels from Miami Beach to Chicago for his teaching debut at The French Pastry School! In this four-day course, Chef Antonio will captivate your attention with his magnetizing style and bold, colorful creations. He'll explain his unique and modern approach toward plated desserts, entremets, and petits gâteaux and share with you the secrets behind his dessert concepts, recipes, decorating techniques and presentation style. Alongside Bachour, you'll make an extensive array of stunning and delicious creations that are yours to enjoy and take home. Join Chef Antonio Bachour and The French Pastry School for this exquisite workshop! 
Course detail:
  • Techniques for creating entremets and petits gâteaux
  • Achieving flavor diversity and effective techniques for incorporating flavors
  • The significance of texture variation
  • Decoration techniques
  • Presentation pointers
Antonio Bachour grew up in Puerto Rico and was interested in pastry from a young age, thanks to a childhood spent in his family's bakery. He started his career in Puerto Rico, then moved to Miami to work as executive pastry chef of Talula. He later worked at Devito South Beach, Scarpetta in Miami and New York City, then helped to open the W South Beach. Shortly after, he assumed all pastry responsibilities for Trump SoHo and its restaurants. Bachour's desserts have been featured in pastry publications worldwide, he has published three cookbooks and continues to travel the globe teaching workshops and speaking at conferences. He is currently the executive pastry chef at St. Regis Bal Harbour Resort and owner of Bachour Bakery + Bistro. 

This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.