With over 25 years of experience, Chef Frank Haasnoot, executive pastry chef, Peninsula Hotel, will share his talent, leadership, and passion for pastry during his first appearance as a lecturer at PreGel’s 5-Star Pastry Series®. A well-studied and accomplished chef, Haasnoot will bring his world experience in food, creativity, and quality to an energizing seminar in: Boutique Style Pastries and Petit Fours, September 10-12, 2018.
This class is approved by the American Culinary Federation for 24 Continuing Education Hours.
Length of Class: 3 days
Class cost: $995 per person
3 nights hotel accommodations are included in the cost of the class
In this seminar, you will learn:
Techniques to create a variety of pastries resulting in a colorful and flavorful buffet presentation
A fusion of classic and modern skills emphasizing texture, color, and flavor variations in desserts
Garnishing and finishing techniques for elegant presentations