Artistic Competition Chocolate Showpieces and Chocolate Cakes - FULL
January 15 - 17, 2008 (6am - 1pm)
$925
Professional
Stéphane Leroux, M.O.F.
Stéphane Leroux, M.O.F., one of the world’s great chocolate masters, comes to teach at The French Pastry School for the first time, as well as teaching for the first time in the United States. In this course, you will design, plan, and assemble a chocolate showpiece to be used for competition or display. Chef Leroux will share with you the rules of designing, template making, and assembling. He will share tips and tricks with you, and how to troubleshoot. You will then create your own unique showpiece using the Chef’s masterpiece as inspiration for your own. To complete your beautiful chocolate display, Chef Leroux will also guide you through making elaborate chocolate entremets. You will work through each recipe from the base to the decoration, and every element in between. |
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Stéphane Leroux, a native of Brussels, shares his unique talent and style teaching internationally, in addition to competing internationally. In 2001, he won first place in the Trophée Pascal Caffet in Troyes, France. He was twice named “Chocolate Creation” World Champion, and placed second overall in the 2004 World Pastry Championship. During the same year, he earned the Meilleur Ouvrier de France title, the highest distinction a pastry chef can achieve in his career. Leroux is currently a chocolatier and instructor for Belcolade (in Belgium) where he recently co-created a stunning Art Nouveau chocolate sculpture two meters in height for the Bruges Chocolate Festival in April, 2007.
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