One of the most French delights that exist is the French macaron. Their soft outside textures and their bursting interior flavors are to die for! In this extensive and hands-on workshop, you will learn all about the French macaron, learn how to make them by yourself at home, and also make some on the spot! You will experience how tricky it is to make the perfect macaron despite how easy the recipes are. One of the lessons that you will learn with me is that experience is the only secret that will make the difference. So come and learn how to make macaron with a true master!
About Your Chef:
I've been a pastry chef for over 40 years, and have delighted celebrities including Ronald Reagan, Queen Elizabeth, Danielle Steel, and Robin Williams. Please check my personal website at www.chefinsanfrancisco.com and you will know all about my professional experience and expertise. Making pastries and dessert has never been a work for me, it's a passion that I like to share with everyone.
Chef Jean Yves Duperret grew up in France in the medieval city of Tours. He graduated from a famous engineering school, one of the best French university-level institutions in the field of engineering & science. He worked in Paris, France, as an Engineer before realizing that his true passion was the art of French pastry. He started his career alongside his stepfather who taught him rudiments of pastry. He then reinforced his skills working for prestigious French pastry shops and winning national contests, until being nationally awarded into his profession. Creating gourmet French desserts has enabled him to ally his artistic talent with his mind for logistics and efficiency.
Chef Jean-Yves Duperret is one of the pioneer pastry Chefs in the Bay Area. He opened the pastry shop La Nouvelle Patisserie in 1984 in the Marina District and was its Chef for more than 25 years. La Nouvelle Patisserie was an iconic spot in San Francisco for French traditional delicacies. Gourmets could be tempted by scrumptious masterpiece cakes, elegant Napoleons, light mousse cakes, macaroons, canelés, financiers, fresh Madeleines, fruit tarts…Chef Jean-Yves is also the author of the book La Nouvelle Patisserie: The Art and Science of Making Beautiful Pastries and Desserts. Chef Jean Yves is recognized as one of the best ambassadors of French pastry in the Bay Area.
Tags & Keywords:
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