5-Star Chef Series

Traditional French Pastry for Buffet
10.19.2009-10.21.2009

PreGel Facility (Concord, NC)
8am-5pm

Instructor: Dimitri Fayard.

Chef Dimitri Fayard's 5-Star Chef Series Seminar consisted of three days of recipe-packed excitement as the 2008 World Champion Pastry Chef turned the PreGel AMERICA Training Center into a Traditional French Pastry Buffet. Each morning attendees participated in highly informative lectures, followed by hands-on production. During the hands-on portions attendees worked in teams of two and practiced mirroring the masterful techniques presented by Chef Fayard.  

Seasoned pastry chefs from resorts such as the Greenbrier, Biltmore Estate, Fontainebleau, Miami, and top hotel chains such as the Ritz Carlton aggressively tackled eight of Chef Fayard's personal recipes as he guided them along with his expertise.

With delectable French Pastry Buffet recipes such as Financiers, Bouchees Caramel, and the ideal Macaron, attendees learned some of Chef Fayard's top pastry tips & techniques:

• Technique #1: For Tablettes Praline, Chef Fayard tempered chocolate using mycro (temper the chocolate and the PreGel Hazelnut Regina Traditional Paste to 32°C together).
  
  

• Technique#2: In his recipe for Bouchees Caramel, Chef Fayard demonstrated a new way to cast chocolate inside a flexing mold.
  
  

• Technique #3:  Chef Fayard also demonstrated how to emulsify cremeux with a burn mixer and pour into a entremat.
  
  

Class attendees were pleased with the intense hands-on teachings that allowed them to accomplish an amazing amount of work in a short period of time that covered many areas of pastry.

"It was a fresh spin on things... Boutique, banquet and retail. It was one of the better experiences of my life," said the pastry chef from the Fontainebleau.

 

TESTIMONIALS:

Thank you for the amazing experience that I had at your 5-Star Chef Seminar.  It was quite remarkable being able to learn and work so closely to such renowned Chefs, something that only few ever have the privilege of doing throughout there career.  Your facility was clean, professional, and welcoming.  Your product is top of the line. Your team is some of the best around.  A+!

     -  Mark Pavao, Pastry Chef, The Biltmore Estate, Bistro Restaurant, Arbor Grill Restaurant

 

I feel the class as well as the instructor was fabulous. I was really happy they packed in as much material as possible into that class! It is not often I can take three days off in a row, so I like to learn as much as possible. 

     - Dallas Marsteller, Executive Pastry Chef, Ritz Carlton-Pentagon City