The Professional Pastry and Baking Program
The Professional Cake Decorating and Baking Program
The Artisanal Bread Baking Course
Short-Term Specialty Courses for Food Enthusiasts and Professionals
Attend the Ultimate French Pastry Experience
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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.
In this special, three-day, hands-on class, Chef Jacquy Pfeiffer (bio), Co-Founder of The French Pastry School, will teach recipes from his new book, The Art of French Pastry. After a lifetime spent in pastry kitchens both leading and teaching, Pfeiffer inscribed his favorite pastry lessons for readers everywhere.
Join him in the kitchens of The French Pastry School as he brings his favorite selection of recipes from his book to life. Topics may include:
Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes! After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more! Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate
Flora Aghababyan, chief cake designer of the Wynn Las Vegas and Encore, will be coming to The French Pastry School to share her unique style and techniques with fellow professionals in the food industry.
In this four-day, hands-on course at The French Pastry School, Chef Flora will teach you to decorate a styrofoam cake dummy to keep on display with the following techniques:
Our current students will guide you through the kitchens with their unique point of view: you’ll see our students and chefs in action, be introduced to cutting-edge pastry technology, and have a chance to admire beautiful chocolate showpieces and exquistely decorated cakes! After a reception of freshly baked treats and homemade jam, the chefs will show you how to make an assortment of classic French pastries: chocolate candies, madelines, tuiles, sorbet, and more! Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate
Explore the world of chocolate in this three-day hands-on class with Chef Patrice Caillot (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate couverture—a necessary foundation in making the perfect chocolate candies. Chef Caillot will reveal the secrets behind producing smooth ganache fillings and shiny molded shells.
Chef Jonathan Dendauw, a member of the elite Compagnons du Devoir (an ancient guild of master bakers), has worked all over France and the United States giving him a unique insight into what customers really want to see on menus.
In this four-day, hands-on ode to the savory side of baking, Chef Dendauw will not only teach you how to bake high quality, artisan breads but also how to dress them up with distinctive accompaniments or surprising ingredients. Recipes taught will include:
French Pastry is not just one genre of sweets - it is a blanket term that covers a magnitude of regional specialties throughout the country. Explore the culture of France through the perspective of dessert with Chef Joel Reno (bio) during this three-day, hands-on course that explores three of the most distinctive Gallic regions: Alsace, Brittany, and Normandy.
From Normandy, long-famed for its bounty of apple orchards, you'll learn:
Have you ever tried to make the latest pastry sensation, the French macaron? These delicate petits fours have been around for ages but can be hard to make just right—they need the perfect balance of crisp and chewy, the right ratio of filling and, of course, the elusive “foot,” the signature crinkly base of the cookie that forms as a result of proper mixing and baking.
France has many National treasures but none so plentiful, accesible, and charming as their bistros. Transport yourself to an evening in Paris by learning to make quintessential bistro desserts in this three-day, hands-on course with Chef Patrice Caillot (bio). He will teach you to make all of these classic recipes:
226 W. Jackson Blvd. Ste. 106
Chicago, IL 60606
Phone: 312.726.2419
Fax: 312.726.2446
Office Hours
Monday - Friday 8:30am-5:30pm
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