EXCLUSIVE APPEARANCE
Spanish Celebrity "Fiesta" - FULL
June 26 - 27, 2009
$1,995
Chefs Paco Torreblanca, Oriol Balaguer
,
Rick Bayless
Download Press Release
Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. founders and owners of The French Pastry School are honored to welcome three master chefs who have earned international acclaim with their many accomplishments and will make a very exclusive appearance at The French Pastry School.
In this two-day, once-in-a-lifetime workshop, taught by the masters themselves, Chef Paco Torreblanca (bio) and Chef Oriol Balaguer (bio), a privileged group of pastry professionals and enthusiasts will experience an intense taste adventure of the chefs’ own creations, and see their visions come to life through a series of demonstrations and tastings.
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Chef Paco Torreblanca |
Chef Torreblanca will focus on entremets, tartes and petits gateaux demonstrating some of his new techniques as presented in his latest book, entitled Paco Torreblanca Vol. 2 . The great master will step into the world of gastronomy while following the basic principles of pastry making. His demonstration will showcase his techniques and ideas of extraordinary creative value, albeit their simple preparation. His latest books covers new crunchies, dry meringues and milks, sugar candies and caviars, different uses for brioche and financier cakes, vegetable crystals and pañuelos.
Visit www.torreblanca.net/ to find out more on Paco Torreblanca. |
Make sure to turn on the volume as it will add to your experience.
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Chef Oriol Balaguer |
Chef Balaguer will focus on chocolate candies, petits fours, pound cake, confectionery, plated desserts and ice cream, exposing you to the latest techniques in all of these areas while also giving you a firm technological understanding. Inspired by his father, himself a pastry chef and chocolatier, Balaguer discovered his passion for pastry at a young age. His extensive professional experience includes seven years as the pastry chef at el Bulli in Spain. In 2002, Balaguer opened his own pastry and confectionary studio. His numerous awards include the Award for Professional of the Year in 2006, Best Gastronomy Website in Spain in 2005, Best Pastry Chef in Catalonia in 2003, Best Dessert in the World in 2001, Best Book in the World in 2000, and Best Spanish Restaurant Pastry Chef in 1997. Visit www.oriolbalaguer.com/ to find out more on Oriol Balaguer. |
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Alongside this captivating and instructional tutelage, Celebrity hef Rick Bayless (bio) will dazzle the students with his authentic cuisine by providing the mid-day meals. All of the Master Guest Chefs as well as the Chefs of The French Pastry School will take part in breakfast and lunch together each day with the students in an intimate, family-style setting.
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Chef Rick Bayless |
Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless will showcase his expertise in the lunches on each day. Chef Bayless has earned wide recognition. In 1988, Food & Wine Magazine selected Bayless as "Best New Chef of The Year," and in 1991, he won a James Beard Award for "Best American Chef: Midwest." In 1995, he won another James Beard Award for "National Chef of the Year". In 1998, the Beard Foundation honored Rick as "Humanitarian of the Year." Following Frontera Grill, Rick opened the elegant Topolobampo in 1989. In 1996, Rick began the prepared food line under the Frontera Foods label. Frontera Foods went on to open Frontera Fresco in the historic Marshall Fields (now Macy’s) building in 2005 in Chicago. Visit www.rickbayless.com to find out more on Rick Bayless. |
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The event will also include a very special, private dinner and evening of entertainment (with lots of surprises!) with the Master Chefs on Friday night. To conclude the workshop, Chefs Torreblanca, Balaguer, and Bayless will sign your copy of their books* as students sample all of the products made by the chefs.
From 2008 Pierre Herme Class
The French Pastry School will also host a grand private reception on Saturday night for the Chefs, students, VIPs and the media.
From 2008 Pierre Herme Class
Don’t miss this wonderful opportunity to meet and learn from some of the most celebrated chefs in the world, and partake of their culinary delights.
A complete schedule of the two-day workshop is listed below.
*Books from the Chefs will be available for purchase upon registering for the class. You will receive a special discount. Details will be provided upon completing the registration process. Only participants attending the workshop will receive this special discount.
Below is a schedule of events for the two-day workshop.
Friday, June 26th
- Begin the two-day workshop with a world-class breakfast prepared by The French Pastry School chefs.
- Chef Torreblanca begins the demonstration portion followed by a tasting of his products.
- Chef Torreblanca continues his demonstration.
- Enjoy lunch prepared by Chef Bayless.
- Following lunch, Chef Balaguer demonstrates.
- Students and chefs take a break where students taste some of Chef Balaguer’s creations.
- Chef Balaguer continues his demonstration.
- The day finishes with a private Fiesta Dinner full of entertainment and surprises for all students and chefs at a premier Chicago venue.
Saturday, June 27th
- Continue the two-day workshop with a world-class breakfast prepared by The French Pastry School chefs.
- Chef Torreblanca begins the demonstration portion.
- Students and chefs take a break where students taste some of Chef Torreblanca’s creations.
- Chef Torreblanca continues demonstrating.
- Enjoy lunch made by Chef Bayless.
- Chef Balaguer demonstrates.
- Students and chefs take a break where students enjoy some of Chef Balaguer’s creations.
- Chef Balaguer demonstrates.
- To conclude the workshop the Master Guest Chefs will sign your copy of their books* as students sample all of the products made by the chefs.
- The French Pastry School will also host a grand private reception on Saturday night for the Chefs, students, VIPs and the media.
*Books from the Chefs will be available for purchase upon registering for the class. You will receive a special discount. Details will be provided upon completing the registration process. Only participants attending the workshop will receive this special discount.
This course is accredited by the American Culinary Federation (ACF) for 16 Continuing Education Hours (CEHs).
In 2008, The French Pastry School welcomed Chef Pierre Herme for the two-day exclusive workshop like the one being offered in 2009 with Chefs Torreblanca, Balaguer and Bayless. Click on the image below to see photos from the experience.
Complete Photo Tour from 2008 Pierre Herme Experience
5% of each entry is donated to the For the Love of Chocolate Scholarship Foundation
