Behind the scenes : The Advanced Program in French Pastry crafting a variety of confectioneries
This week, we got the chance to take some photos of the Advanced Program for French Pastry in action!
As part of this 8 week-long program, our students were shown how to make a variety of small confectionery treats, as well as the proper way to use a chocolate enrobing machine.
This class, taken by one of FERRANDI’s chefs, Georges Benard, allows students to perfect and master their craft. This class in particular, focused on showing the students how to coat their desserts in chocolate using a machine which pours melted chocolate on the desserts and then shakes off any excess. What we are left with is the perfect end product.
It is particularly this intense focus on practical expertise in one of our cooking labs, as well as rigorous explanation and teaching from our chefs, which gives students the ability to create and design all the amazing chocolates which you can see pictured in the slide-show below.