The New Bakers Dozen
Looking for Candy/Chocolate course in Europe this summer

The The Bakers Dozen: Looking for Candy/Chocolate course in Europe this summer
By alisonmazer on Tuesday, April 17, 2001 - 09:38 am: Edit

I am a trained chef currently working as a
catering sales associate in NYC and would like to
find a 3-5 day chocolate/candy making course in
Europe this summer. Does anyone have info for me?
I need a course taught in English or with English
Thank you
Alison Mazer

By Quartet (Quartet) on Wednesday, April 18, 2001 - 09:09 am: Edit

I don't know of any off hand, but check out i think that's the address. they're the ones that put out the guide to cooking schools every year and they have a good section on international programs, including short term ones like the type you're looking for.

By Joal on Wednesday, April 18, 2001 - 10:42 pm: Edit

Dear Allison,

Ecole Ritz Escoffer (Ritz Hotel in Paris) offers Candy & Confectionery (6/11-15 & 9/3-7) as well as All About Chocolate (5/28-6/1 & 8/20-24). We took both courses-the first is useful for beginners/middle skilled folks and teaches a smattering of practical confectionery. In the latter we made 9 gorgeous tarts & bunches of eclairs--drop dead productions--not practical in the real world unless you have lots of time. They're both hands on, up to 8 folks/session, in English & French and cost 5,800 FF ($820). And hey, they're in Paris!

The Shaw Book is great, but it does not contain schedules. They can be found on the Internet or by calling the school and asking for a fax. The folks at the Ritz speak English; other offices do not. Feel free to contact me if you further questions about this or other schools in Paris or London. Enjoy!

By Panini (Panini) on Sunday, April 22, 2001 - 04:04 pm: Edit

Is the course the priority, or Europe? I personally feel there are very good classes offered here in the US. The classes you will find in Europe are usually conservatively classical.
It is my opinion that here at home we have really broadened the scope of candies and chocolate.
I'm all for classical training, but I don't know how much youwill absorb in 3-5 days unless you already have a background in confections.

By chefkramer on Thursday, April 26, 2001 - 12:12 pm: Edit

Maybe this will help:
hope you like what you see

By jkapple on Sunday, May 06, 2001 - 08:04 am: Edit

I don't know about Europe, but the French Pastry School in Chicago has some pretty amazing 3-5 day chocolate and candy making classes. I have taken several. The instructors are either Jacquy Pfeiffer, Sebastien Canonne (who won the 2001 US Pastry Competition) or a guest instructor usually with an international reputation.

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