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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, March 6, 2017

Take your cake decorating to the next level in this new course designed for competitions and high level customer requests.  Chef Courtney Clark’s signature cake-carving and fondant modeling methods will be the highlight of this professional class in which each student will create two finished showpiece projects.  Many techniques will be taught in the class, including stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting and painting.  Each student will take home their masterpieces at

Monday, March 20, 2017

Chef Luc Baudin, former Pastry Chef of Pâtisserie Eugène in Paris, is bringing us a new and fresh way of looking at making pastries.  In this four-day, hands-on professional course, you will learn how to create health conscious creations using less sugar, less fat and more fiber. Chef Baudin’s products are designed and adapted to meet the needs of the consumers’ wellness, containing sweeteners such as coconut sugars while the flours are replaced by lentil flours, oat bran and wheat flours. Fresh fruit rich in fibers and sugar free chocolates will also be used in this class.

Tuesday, March 21, 2017

Calling all foodies! Chef Alissa Wallers will bring expert baking and decorating skills to you in this three-day, hands-on workshop. You will learn tips and tricks to create French-style petits fours and mini pastries for your next family celebration or gathering. In this course, our chef will guide you on how to plan festive occasions, expand your pastry skills, and execute impressive desserts for entertaining. Individual desserts always impress guests and now you can learn how to bring an ordinary dessert to life, simply!

Monday, March 27, 2017

Join Chef Meg Galus, Executive Pastry Chef of BOKA Restaurant Group, as she shares with you the philosophy and inspiration behind her contemporary restaurant-focused pastries. Her ever trendy sense of style will inspire you to learn her impeccable techniques and achieve stellar and sophisticated desserts.


Tuesday, April 4, 2017

Beautiful buttercreams and the finest fillings accompany this brand new couture cake course at The French Pastry School.  Join Chef Joel Reno in this three-day, hands-on course, where you will learn all aspects of creating French cakes, including sponges, fillings, frostings and buttercreams.  You will also discover the art of cake architecture and explore how distinct flavors and textures are balanced in beautiful and delicious cakes.  Finally, learn easy techniques to decorate your cakes…taking them from simple to stunning. 


Tuesday, April 4, 2017

You’ve seen them on television and Pinterest, but have you ever tried making sculpted cakes on your own?  It is not as hard as it looks! In this three-day, hands-on course, Chef Courtney Clark will teach you both 2D and 3D cakes, taking you step-by-step so you can recreate them and other designs at home.  Signature cake-carving and fondant modeling methods will be the highlight of the class in which each student will create two finished showpiece projects.

Tuesday, April 18, 2017

Beignets and doughnuts are hot and they are amongst the latest trends.  Explore twists on this classic breakfast delicacy that will magnify your taste buds in this three-day, hands on course at The French Pastry School.  Chef Joel Reno will take you on a journey that will allow you to experience beignets and doughnuts by making them yourself, from scratch.  These fun and old-fashioned recipes are bound to stir up your best childhood memories.

Recipes may include:

Monday, April 24, 2017

In this four-day, hands-on course for professionals, explore the world of sugar with Las Vegas's MGM National Harbor Executive Pastry Chef, Chef Sylvain Bortolini.

Monday, May 1, 2017

Discover how to bring trendy design and concept to your business from Montreal-based chocolatier, Christophe Morel, in this four-day chocolate candies course for professionals.  During this hands-on course, students will create some of Chef Morel’s staple recipes including enrobed and molded chocolate candies, chocolate bars, sweet snacks and confectionery spreads.  The recipes made in this course are used every day by Chef Morel and are the bestsellers at his namesake chocolaterie.

Monday, June 5, 2017

Internationally known Pastry Chef Xavier Sterke is traveling to The French Pastry School to share his passionate and inventive gluten-free menu.  In the four-day, hands-on course, learn from this industry veteran how to work with alternative flours and unusual recipes to create gluten-free desserts that don't skimp on flavor, texture, or presentation.  The course will focus on theory, method and techniques, giving you the solid foundation required for a successful gluten free pastry career.

French gluten free recipes will include: