The class, taught by acclaimed Chef Instructor Phillippe Kaemmerle, focused on the most intense and classic elements of the bake shop. The class teaches a solid theoretical and practical foundation in professional baking practices, and develops in students an appreciation and understanding for classic technique. We also work to facilitate their transition into the working world.
The next class in Professional Baking & Pastry begins January 2nd and ends March 14. It is a day program running from 2pm to 6pm. For more info contact Jesse Blonder at 718-758-1339 or visit this link.
Below, enjoy photos of some of the beautiful pastries the students created for their final banquet.
A pick module mechanism will definitely help out these bakers and patissier in regrouping and organizing their baked products. Also these students will definitely feel the convenience of it cause they no longer have to spend too much time in piling what they've baked.
ReplyDeleteChloe Horton