Whether you have a special occasion approaching or are simply curious how it’s done, this three-day hands-on class is a beginner’s guide to creating wedding and special event cakes. Chef Scott Green (bio) will teach you the fundamentals of using gumpaste, rolled fondant, royal icing, as well as airbrushing to make an impressive and well-designed cake.
He will guide you through creating an artfully arranged posy of assorted gumpaste flowers that will crown your three-tiered, fondant-covered cake. Chef Green will coach you through airbrushing techniques to add eye-catching and unique finishing touches. Your beautifully decorated display cake will be yours to take home to impress your friends and family.
Scott Green (bio) joined The French Pastry School in July, 2010 as Pastry Chef Instructor. Chef Green worked for the Four Seasons Resort in Southern California, beginning as a pastry cook and ascending the racks to Executive Pastry Chef. During his tenure at the Fours Seasons, Green was named the regional Food & Beverage Manager of the Year in 2006. In the same year, he competed in the Food Netowrk Challenge series, Pastry Daredevils. Previously, Chef Green worked at Executive Caterers at Laderhaven in Cleveland, Ohio; The Mid-America Club in Chicago; and Rolf’s Pâtisserie outside of Chicago. Green competed in the 2002 US Pastry Championship in New York City where he was a finalist. Previous to his life in pastry, Chef Green completed studies at the Art Institute of California in San Francisco where he earned a Bachelor of Science in Graphic Design. In 2009, he was a recipient of the President’s List of Highest Academic Achievement Award. Green also pursued studies in art and design at the School of the Art Institute of Chicago. Green returned to his alma mater to teach after having completed L’Art de la Pâtisserie, The Professional Pastry and Baking Program almost ten years earlier.
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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