Master the Basics

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After three sold-out events last year, Ducasse Education's Pastry Director Franck Geuffroy returns to the Center for a weekend full of pastry! In this hands-on workshop, master the basics of French pastry. You will be making Tarte café-chocolat liégeois, Choux Tarte Tatin and Tart-in fougasse.

Language: French and English

Ticket Information
Members: $120 | Non-members: $150

Member

$120

Non-member

$150

Interested in more delicious pastry? Try our workshops on Sunday, October 9!

10:00 AM - 12:30 PM: Sweet Charlotte
2:30 PM - 5:00 PM: Re-imagine the Classics!

About the Structure of the Workshop

Each workshop will follow the method of the Ducasse Education with a hands-on class where participants work collaboratively under the direction of the chef to create the recipes. A tasting session concludes each workshop. Participants will take home the recipes of the pastries they created in class.

About Franck Geuffroy

Having learned his trade for a number of years alongside Christophe Felder at the Crillon, Franck Geuffroy developed his restaurant pastry arts background before joining “Alain Ducasse au Plaza Athénée” restaurant as pastry chef in 2004. His accolades include Vice-Champion of France for plated desserts and winner of the 1st prize for tasting in 1998. He joined Ducasse Education in 2010 and became Ducasse Education Pastry Director in September 2015.

About Ducasse Education

From the award-winning culinary legend comes Ducasse Education, the leading global organization of professional and pre-professional Culinary and Pastry Arts schools, where passion and devotion to the art of hospitality underscore a rich history of exceptional standards forged through decades of practice and experience.

Created in 1999, Ducasse Education sets the highest culinary and pastry industry standards with its comprehensive hands-on educational programs that emphasize practical learning of techniques with precision, innovation and rigorous skills-based methodology.

Above: © Ducasse Education

Our Sponsors

This program is made possible thanks in part to Ducasse Education and the Mosaïque Cultural Fund.

Photos from Previous Workshops

Crisp éclairs

With pumpkin-orange-vanilla cream.

A hands-on approach

Following the method of the Ducasse Education.

Chouquettes

With pink praline and geranium-scented whipped cream.

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