The French Pastry School
Seasonal Plated Desserts
Date: Sep 08 - Sep 10, 2006 (1:00 pm - 8:00 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 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 Missouri farmers to create an exciting seasonal menu.