The French Pastry School
Pastry Camp
Date: Mar 24 - Mar 28, 2008 (8:00 am - 1:00 pm)
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For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts. Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes, and the best learning environment to gain knowledge in French pastries, you have found the place. You will learn many classic recipes including caramels, lemon pound cake, chocolate macarons, French bread, tarts, ice cream and sorbets, crème brûlée and much more. You will also learn candy-making techniques by preparing traditional pâte de fruit (fruit jelly) or butter caramels.  Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience. You will taste and discuss the product made as you go, so be prepared to eat, and still have plenty of goodies to take home with you.

Chef Laura Ragano, an alumni of the L’Art de la Pâtisserie program of The French Pastry School, began her pastry instructor career in 2005 after working in the industry since 1997.  She was offered the rare teaching position after Chefs Jacquy Pfeiffer (bio) and Sébastien Canonne, M.O.F. (bio) recognized her chef instructor talents.  Known for having a calm demeanor, Ragano inspires her students with her attention to detail and her team-focused attitude.  Leading the School’s wedding cake and gum paste portion of the 24-week program, Laura continues to demonstrate her passion for the pastry arts.