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Pastries are always best experienced hands-on and we hope you can join us soon; in the meantime, we hope you’re inspired by what you see here. There are many ways to keep up with what's happening at The French Pastry School: read our articles, interviews, and blog entries; follow us online through various social networks or join us in person for an upcoming event. See what our friends are saying on our website, or read news about us in various other media.

Saturday, February 20, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Monday, February 22, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Saturday, March 12, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Thursday, March 24, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Saturday, April 2, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Monday, April 4, 2016

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Monday, April 4, 2016

During this four-day, hands-on course with Chef Patrice Caillot, World Pastry Champion, you will learn the art of modern cakes, petits-gâteaux, and tarts. Chef Caillot will bring a great wealth of knowledge to this French Pastry School continuing education course. He will guide you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production.

Tuesday, April 5, 2016

The Cream Puff:  These delicious indulgences are taking the world by storm!  This classic French pastry is the new, up-and-coming craze!   Discover the techniques of making this French classic in this three-day, hands-on course with Chef Reno of The French Pastry School.  Chef Joel Reno will teach you the many styles of this versatile pastry and guide you in mastering the art of the perfect pate a choux.  You will be inspired to compose an array of delectable puffs and enjoy these recipes for many years to come.

The recipes will include:

Monday, April 11, 2016

Executive Pastry Chef and Master Chocolatier of the Cosmopolitan of Las Vegas, Vincent Pilon will be our visiting instructor during this four-day professional continuing education class, Chocolate Pastries and Chocolate Amenities.  Chef Pilon brings over 20 years of experience to the industry, 15 of those in hotels and resorts including the Bellagio, Rio, Mandalay Bay, and currently the Cosmopolitan of Las Vegas.  In addition to his seasoned hotel background, Chef Pilon has received many accolades including Master Chocolatier, 1st place medal in the U.S

Tuesday, April 12, 2016

Pie season is always around the corner.  Capture each season's bounty, both sweet and savory in this unique three-day, hands-on course with Chef Joel Reno of The Frenc Pastry School.  First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, Chef Reno will take you on a journey exploring all of the natural ingredients for filling pies and tarts.

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