The French Pastry School
Specialty Breads For Savory Production with Chef Joel Defives, M.O.F.
Date: May 28 - May 31, 2019 (1:15 pm - 8:15 pm)
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Don’t miss out on this opportunity to learn from Master Baker and M.O.F., Joël Defives, who has over 30 years of experience all over the world.  Not only will you learn new artisan bread recipes and techniques but this class will teach you how to use the breads to create a full menu of sandwiches and snacks using the best ingredients such as Chorizo and Bell Pepper Focaccia, Levain Bread with Candied Tomatoes and Fine Herbs, Garlic Chicken Snacks with Crème Fraiche.  Whether you own a café, run a catering business, or manage a large-scale hospitality operation, this class will provide you the knowledge to differentiate your menus and delight your guests. 

Course Detail:

  • Chorizo and Bell Pepper Focaccia

  • Spinach and Goat Cheese Croque Monsieur

  • Chicken Salad Multigrain Sandwich

  • Buttery Flatbread with Garlic and Fresh Herbs

  • Tomato, Onion, and Beef Flatbread

  • Garlic Chicken Snacks with Crème Fraiche

  • Mini Potato and Bacon Snacks

  • Vegetarian Mushroom, Broccoli, and Carrot Bread

  • Emmental Toast with Béchamel and Carrots

  • Mini Curry and Swiss Baguette

  • Levain Bread with Candied Tomatoes and Fine Herbs

  • Red Wine Onion Sandwich on Oatmeal Rye

  • Tandoori and Cucumber Sandwich

  • Vegetarian Ciabatta Sandwich with Green Beans and Cauliflower

  • Chicken, Thyme, and Zucchini Savory Pound Cake

  • Spinach, Chili Pepper, and Shallot Pound Cake 


Master Baker and Meilleur Ouvrier de France (M.O.F.), Joël Defives, is a celebrated chef, known for his beautiful and delicious naturally leavened breads and pastries. A shy and introverted youngster who found salvation in the quiet confines of the bread kitchen, Chef Defives emerged as one of the world's true masters of the art of boulangerie. In 2002 he was a finalist at the Coupe du Monde de la Boulangerie. In 2003, he won second place at Championnat de France and first place at Championnat d'Europe. Then, in 2004, he won the title of MOF. Defives has traveled the world over and is currently the head baker at La Boulangerie Thierry Marx in Paris, and continues to travel the globe as an instructor and consultant.


This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.