En-Ming Hsu, a pastry chef-instructor at The French Pastry School and a former Pastry World Champion, will conduct a hands-on continuing education pastry class--The Art of Pre-Desserts and Plated Desserts--June 8–10, 2009, from 7 a.m. to 3 p.m. each day.The recipes in this three-day course will take advantage of fresh, local ingredients found at farmers markets. Among the seasonal recipes attendees will prepare with Hsu’s guidance are Rosemary Glazed Figs with Homemade Fromage Blanc, Lavender-scented Red Haven Peaches with Wildflower Honey Frozen Soufflé; Shaved Melons with Muscat Ice; and Wild Borreal Blueberry and Lemon Biscuit Verrine. The course also will cover such topics and trends as sustainable agriculture, organic products and their impact on your dessert menus, and planning your menu economically.
Part of The French Pastry School's ongoing Summer Collection of professional continuing education offerings, the course also will include a three-course lunch. For more details, visit www.frenchpastryschool.com.
