The French Pastry School
Innovative Flowers & Showpiece Designs with Chef Stéphane Leroux, M.O.F.
Date: Nov 12 - Nov 15, 2018 (11:00 am - 6:00 pm)
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Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, returns to The French Pastry School to teach this four-day professional course dedicated to the art of chocolate showpieces and flower designs. He'll demonstrate new techniques for creating world-class chocolate sculptures while teaching you the principles for designing, planning, and assembling a stunning masterpiece. During this workshop, you’ll use template making, casting, and sculpting to construct and decorate a one-of-a-kind chocolate sculpture that is yours to take home. Chef Leroux will share invaluable tips and tricks including troubleshooting tactics for when things don't go according to plan. After this course, you'll be able to use Leroux's latest techniques to transform your ideas into spectacular chocolate showpieces!
Course detail:
  • “Bleu Chocolat" techniques, showpieces and flowers
  • Philosophy of form, design and texture
  • One individually crafted chocolate showpiece
  • Exclusive chocolate techniques
  • New finishing and embellishing methods
  • Contemporary designs to enhance your sculpture
From Chicago to Tokyo, Paris to Buenos Aires, Chef Stéphane Leroux is considered the best chocolatier in the world, and his drive is fueled by the ethics of the Compagnons du Devoir du Tour de France, a French organization of craftsmen and artisans. He was the two-time Chocolate Creation World Champion, and he placed second overall in the 2004 World Pastry Championship—during the same year, he earned the Meilleurs Ouvriers de France title. He is the author of three books, “Matière Chocolat,” “The Praliné” and “Bleu Chocolat,” and currently, a chocolatier and chef instructor at Belcolade in Belgium. Chef Leroux travels the world giving demonstrations, teaching workshops, and sharing his expertise.
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.