Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes!
June 28 - July 2, 2010 (8am - 1pm)
$975
Food Enthusiast
Jonathan Dendauw,
The French Pastry School Faculty, Master Baker
Kristen Ryan, The French Pastry School Faculty, Pastry Chef
For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructors Jonathan Dendauw (bio) and Kristen Ryan (bio) with The French Pastry School, will guide you through the fundamentals of each of these areas of bread and pastry making. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will move on to whole wheat bread with an oatmeal crust, and a whole grain sourdough.
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Chefs Jonathan and Kristen will also teach you the essentials in breakfast pastries and pound cake making. You will make a wide range of products including the classic and traditional French croissant, chocolate croissant, pain au raisin, and the rich and delicately laminated brioche. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. You will have all these fresh loaves, breakfast pastries and pound cakes to take home with you to enjoy with your family and friends! So roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience!
Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp - Breads and Pastry!
This course is accredited by the American Culinary Federation (ACF) for 25 Continuing Education Hours (CEHs).
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Chef Jonathan Dendauw (bio) joined The French Pastry School as Master Baker and Chef Instructor in September of 2008. Originally from Belgium, Dendauw began his baking apprenticeship at age 16 in Nîmes, France through a centuries-old organization called the Compagnons du Devoir. Through the Compagnons, Dendauw has worked in pastry kitchens in cities all across France as well as in United States. His particular talent lies in the fine craft of artisan bread baking and viennoiseries. Students benefit from his expertise and his experience as a professional baker. He teaches the bread baking, breakfast pasties and petits fours sections of the L’Art de la Pâtisserie program.
Kristen Ryan (bio) began working as the Kitchen Assistant Coordinator in April, 2009 at The French Pastry School at City Colleges of Chicago. Previously, Kristen worked at NoMi, a three-and-a-half star restaurant in Chicago in the pastry department. She is a graduate of The French Pastry School's L'Art de la Pâtisserie program with honors, in 2006. Following graduation, she stayed at The French Pastry School for one year to work as the school's Lead Assistant. In 2008, Kristen traveled to France to work with three of the world’s top pastry chefs. Pierre Hermé, called "The King of Modern Pâtisserie" taught her the art of macaron making; Pierre Zimmermann, World Champion in Baking in 1996 and 2009, shared with her his passion for artisan bread making; and Thierry Mulhaupt, named best pastry chef in France in 1996, trained her on the skill of making high quality pastries. Kristen assists in managing the school's interns, and a wide variety of kitchen responsibilities and pastry production.
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Food Enthusiast - denotes course is suited for the food enthusiast. |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep.
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