Fundamentals of All Things Chocolate, Presented by the French Pastry School

If you’re like us, you never get tired of chocolate and we think that’s a good thing!  Join Chef Kristen Ryan (bio) and Chef Della Gossett (bio) of The French Pastry School as they introduce you to chocolate’s endless possibilities in this three-day, hands-on course—from candies to bread, you’ll be amazed by how versatile this thrilling ingredient can be.  Using some of the best white, milk and dark chocolates available, you will learn how to make a selection of cocoa products including petits fours and cookies like chocolate macarons, chocolate éclairs and, the French version of a brownie, chocolate financiers.  Chefs Kristen and Della will teach you the perfect chocolaty way to end a meal with a few restaurant-style plated desserts such as Molten Chocolate Cake with Coconut Ice Cream.

Ever wonder why your soufflé falls?  They will solve this mystery for you as you create a delicious chocolate version of the classic French treat. Chocolate can be applied in unexpected ways as well like in the recipe for richly flavored chocolate cherry sourdough.  You will also make some chocolate confections including chocolate caramels, chocolate banana jam, chocolate marshmallow, and chocolate nougat. At the conclusion of the class, there will be a tasting of all the items produced as well as a grand buffet. All of your creations are yours to take home and enjoy!Start your pastry education as many of our graduates from a full-time French Pastry School program have – by taking this food enthusiast-level course!

This course is accredited by the American Culinary Federation (ACF) for 15 Continuing Education Hours (CEHs).

Chef Kristen Ryan (bio) began working as the Kitchen Assistant Coordinator in April, 2009 at The French Pastry School at City Colleges of Chicago and is now a Chef Instructor. Previously, Kristen worked at NoMi, a three-and-a-half star restaurant in Chicago in the pastry department. She is a graduate of The French Pastry School’s L’Art de la Pâtisserie program with honors, in 2006. Following graduation, she stayed at The French Pastry School for one year to work as the school’s Lead Assistant. In 2008, Kristen traveled to France to work with three of the world’s top pastry chefs. Pierre Hermé, called “The King of Modern Pâtisserie” taught her the art of macaron making; Pierre Zimmermann, World Champion in Baking in 1996 and 2009, shared with her his passion for artisan bread making; and Thierry Mulhaupt, named best pastry chef in France in 1996, trained her on the skill of making high quality pastries. Kristen assists in managing the school’s interns, and a wide variety of kitchen responsibilities and pastry production.

Full Bio & Photo

Chef Della Gossett (bio), Chef Instructor at The French Pastry School of Kennedy-King College, began her pastry career at Trio in Evanston working under pastry chef, Gale Gand, and later with Executive Chef Shawn McLain. She remained at Trio for six years before moving to New York in 2000 taking a position at the restaurant, Atlas. She returned to Chicago in 2001 to work at the renowned restaurant, Charlie Trotter’s where her tenure as the pastry chef lasted for ten years. During her time at Trotter’s, Gossett had the opportunity to work alongside world-class chefs including Pierre Hermé, and Ferran and Albert Adrià of elBulli. She also traveled internationally to train with masters including Ramon Morato, Best Artisan Master Confectioner of Spain 1997, at his school, Aula Chocovic, in Vic, Spain near Barcelona. Gossett was one of two American chefs chosen for this elite workshop. In addition to the duties of Executive Pastry Chef for Charlie Trotter’s, Gossett participated with the Charlie Trotter Culinary Education Foundation, where she and members of her team taught Chicago high school students about excellence and exposed them to the culinary arts. In 2011, Gossett was the alternate team member of the winning team of the National Pastry Championship in Phoenix, Arizona. The team will go on to represent the United States in the World Pastry Championship in 2012.

Full Bio & Photo
Food Enthusiast – denotes course is suited for the food enthusiast.

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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