European Classics with an American Twist with Chef John Kraus
Following nearly a decade instructing students at the
prestigious French Pastry School and many years
working in Michelin-star restaurants throughout the US, Chef John became the proprietor of Pâtisserie 46. This successful Minneapolis bakery features classic European desserts with a decidedly American twist. From a Paris Brest with salted peanuts to a Chocolate Tart with caramel bourbon praline or a Lemon Rhubarb Brioche, his distinctive recipes are designed with the American palate in mind. Take advantage of this unique opportunity to work side by side with one of the Top 10 Best Pastry Chefs in America, and learn how to incorporate new ingredients into classic recipes for uniquely delicious results
|Sep 16-18, 2013||European Classics with an American Twist with Chef John Kraus||USD 850||English||All brands||Chicago, US||Available|
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- Chocolate Technology II with Chef Mathieu Barriquault
- Everything Chocolate with Chef Christophe Morel
- Colorful Confections w/ Chef Frederic Loraschi
- Advanced Chocolate Showpieces with Chef Jérôme Landrieu
- Radiant Orchid Wedding Cake with Chef Mark Seaman
John Kraus trained as a chef and began his career in London, England, at the Dorchester Hotel. Upon his return to the U.S., Chef Kraus worked in pastry with Chef Robert Waggoner at the famed five-star, five-diamond Wild Boar restaurant in Nashville, Tennessee. He was then appointed Executive Pastry Chef at the exclusive Magnolia restaurant under Chef Emile Labrousse. He is best known in Chicago for the innovative desserts he created while serving as Pastry Chef at NoMI restaurant in the Park Hyatt Hotel Chicago and as a well loved instructor at The French Pastry school in Chicago. He opened his own Patisserie in Minnesota, Patisserie 46.Kraus's awards include the prestigious 2002 Paris Gourmet Pastry Chef of the Year and the Valrhona National Dessert Champion of 2002. Chef John Kraus won Food Network’s 2004 Chocolate Challenge in Atlantic City andwas named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine.Kraus's fascination with pastry covers a range from viennoiserie to chocolate to candies and confections.
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
CHOCOLATE ACADEMY™ center Chicago, US
We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.
In Chicago, our head Technical Advisor and Chef - Jerome Landrieu and his teaching staff will help you develop new products, techniques, and recipes.
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renowned chefs that help us test and develop new products and recipes, as well as help us with customer training.
In an effort to provide individual attention to all students, space is limited. We recommend you review the course options and register early. We look forward to sharing our passion for chocolate with you!