The French Pastry School
French-Style Brunch
Date: May 07 - May 09, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Julien Otto of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home.
 
Course Detail:
  • Sweet and savory traditional crêpes
  • Traditional buckwheat blinis
  • Quiche Lorraine of Alsace
  • Savory braised leek tart
  • Flaky breakfast pastries including croissants and brioches
  • Sweet and savory muffins
  • Warm Vanilla Scented Bread pudding
  • Rustic Fruity Clafoutis
  • Classic French toast
 
Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.  
 
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.