Pastry Camp
June 25 - 29, 2007 (8am - 1pm)
$950
Chef Laura Ragano
For students 15 and up, this is your chance to explore the world of pastries. During this week long session you will create petits fours, plated desserts, chocolate candies, sugar candies and breads. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience. Chef Laura Ragano will guide you through the fundamentals of each of these areas of pastries. Some of the items you will be making are mouth-watering chocolate tart, coffee crème brûlée, beautiful financiers and chocolate macaroons. You will also learn candy-making techniques by preparing traditional pâte de fruit (fruit jelly) and learn the age old method of making lollipops. The kitchen will also be filled with the aroma of freshly baked bread as you produce classic blueberry muffin and a rustic farmers bread. We will taste and discuss the product made as we go, so be prepared to eat!
Chef Laura Ragano, pastry chef/instructor at The French Pastry School began her career as a student. Upon graduation, she found herself in a position to join the school and later was promoted to Chef Instructor. Known for having a calm demeanor, Ragano inspires her students with her attention to detail, her love of the art, and her team-focused attitude.
Denotes classes suited not only for the professional, but for the food enthusiast.
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