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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.

Monday, August 25, 2014

Chef Salvatore Martone of  Joël Robuchon Restaurant and L'Atelier de Joël Robuchon at MGM Grand Las Vegas will return to The French Pastry School to teach a four-day, hands-on class that will take your plated desserts to the next level. Within this class, you will make an assortment of elegant plated desserts using the artistry and special methods shared with you by Chef Martone. Add new techniques, modern flavor combinations, and organizational strategies to your repertoire with these and other recipes:

 

Monday, September 8, 2014

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, September 8, 2014

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Camp, Chef Jonathan Dendauw (bio) will guide you through the fundamentals of each of these areas of bread and pastry making:

Monday, September 15, 2014

In this four-day, hands-on class, French Pastry School Instructor, Chef Sebastien Canonne, M.O.F. (bio) will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Canonne’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, poached fruits, and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year.

Monday, September 22, 2014

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.

Tuesday, September 23, 2014


Tuesday, September 30, 2014

The essential ingredients of a French-style boulangerie are breads, breakfast pastries, and petits fours. Without the proper training, perfectly puffed croissants and delightfully crispy macarons may seem unttainable without a trip to the nearest café. In this three-day, hands-on course with Chef Patrice Caillot from The French Pastry School, you will learn all you need to know to bring the bakery home, including recipes like:

Saturday, October 4, 2014

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.

Tuesday, October 7, 2014
Don’t serve just any old cupcake or cookie at your next celebration! Serve pastries that are pleasing to the eye and a treat for the taste buds. Learn to create desserts and party favors with Chef Sunny Lee in this three-day, hands-on course that you can serve for your next family fête or gathering of foodie friends. 
 
Chef Lee will guide you through the baking and decorating techniques needed to make your celebration pastries. Recipes will include:
 
Monday, October 13, 2014

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.

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