 Don’t be intimidated by the term ‘Professional.’ Our workshops are filled with a variety of students from beginner to advanced. They all share one common interest, and that is to improve their culinary skills and knowledge. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.
New Professional Technique Program By Catherine St. John:
We have made some exciting changes and revised our Professional Technique Program. This fast paced program will continue to cover the solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative, efficient, and professional cook by learning how to design recipes, enhance menus, and cook more economically.
GRANDE DIPLOME REQUIREMENTS: Level I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus 7 series of (4) classes and 1 series of (4)
Visiting Chefs.
LEVEL I: BASIC: Feb. 13-17, June 4-8 (Click here to see the daily schedule)
Stengthen your confidence in the kitchen. We will take you from the beginning steps and help you build a strong foundation of the fundamentals and techniques of cooking. Introduction to stocks; sauces; sautés; dry and moist heat methods; soups; frying; and knife skills using classic French based technique. We will focus on recipe development, shopping, menu planning, plate presentations, and organization. $550
LEVEL II: INTERMEDIATE: Apr. 2-6 (Click here to see the daily schedule)
Level I required. Introduction into World Cuisines: Day One: Asia; Day Two: Italy; Day Three: Latin America; Day Four: Mediterranean; Day Five: Classic
American. Each day will focus on some of the classic dishes from each region and how French Technique has influenced it. This class builds upon the classic
French based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region. We encourage you to then move into a more in-depth study available in our new evening series, World Cuisine. $550
LEVEL III: ADVANCED: May 14-18 (Click here to see the daily schedule)
Level I and II required. This week will focus on classic French & other European dishes including: Classic Cassulet–White Bean Casserole with Duck Confit,
Sausages & Pork (students will make duck confit and sausages for this dish); and Traditional Bouillabaisse. You will also get the opportunity to plan menus, do the shopping and write recipes based on the 3 week course of study. $550
Professional Pastry Program:
Developed by Christina Korting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.
PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 visiting pastry chef classes, and the 5-Day Intensive Bread Clinic.
BEGINNING PASTRY WORKSHOP: Jun. 26-30
(Click here to see the daily schedule)
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. $550
INTERMEDIATE PASTRY WORKSHOP FRENCH I: Feb. 26-29
(Click here to see the daily schedule)
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. $450
CHOCOLATE AND CANDIES WORKSHOP: Mar. 11-14
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies. $450
INTERMEDIATE PASTRY WORKSHOP FRENCH II: April 22-25
(Click here to see the daily schedule)
Learn pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. $450
ADVANCED PASTRY WORKSHOP CAKES & TORTES: May 27-30
(Click here to see the daily schedule)
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. $450
5-DAY INTENSIVE BREAD CLINIC: Jan. 7-11; June 9-13
(Click here to see the daily schedule)
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. $550 |
