The French Pastry School
Seasonal Plated Desserts
Date: Aug 07 - Aug 09, 2006 (7:00 am - 3:00 pm)
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Join Chef John Kraus, Instructor at The French Pastry School, as he shares his expertise in creating a menu for restaurant plated desserts. The class will focus on the integrity of seasonal produce and the techniques used to build a successful plated dessert such as Roasted Michigan Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought out approach to highlight the ingredient and heighten the diner’s senses. Chef John Kraus will use produce from local Michigan farmers to create an exciting seasonal menu.