· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking
After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen.
Chef Jacquy will be on hand to sign copies of his book, and he is bringing sweet samples to savor.
Presented by Chef Jacquy Pfeiffer
The French Pastry School
Saturday, July 19, 2014
10 a.m. to Noon
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL
Cost of the program is $5, $3 for students and no charge for CHC members and Kendall students and faculty and French Pastry School students and faculty.
To reserve, please e-mail your reservation to: [email protected]