Introduction to Pastry - Assorted Petits Fours
February 19 - 21, 2008 (4pm - 9pm)
$525
Laura Ragano
What better way to spend three days than learning how to make some of the most tantalizing French Pastries: éclairs, moist Madeleines, and mini tarts and cakes. Join Chef Instructor of The French Pastry School, Laura Ragano (bio) , as she takes you through the fundamentals of producing traditional French petits fours. Chef Ragano will share her expertise in making macarons and coconut rochers, perfect blueberry tartlets, Opera Cake, chocolate-espresso tarts, miniature carrot cake and almond financiers. Impress your friends and family with these classic recipes!
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Chef Laura Ragano, an alumni of the L’Art de la Pâtisserie program of The French Pastry School, began her pastry instructor career in 2005. She was offered the rare teaching position after Chefs Jacquy Pfeiffer (bio) and Sébastien Canonne, M.O.F. (bio) recognized her chef instructor talents. Known for having a calm demeanor, Ragano inspires her students with her attention to detail and her team-focused attitude. Leading the School’s wedding cake and gum paste portion of the 24-week program, Laura continues to demonstrate her passion for the pastry arts.
Denotes classes suited not only for the professional, but for the food enthusiast.
