French Pastry 2-Day Intensive Workshop is both Saturday (1/7) and Sunday (1/8) from 10AM – 2PM This 2-Day Intensive French Baking workshop is intended for those who are interested in taking their baking knowledge to the next level. In this hands-on workshop, Chef Bobby Cortez will focus on teaching you not only the basics of both classic and modern Parisian pastries but also the secrets to creating masterpieces at home. You will learn about détrempe, beurrage and lamination when you make an authentic puff pastry from scratch. You will turn your pastry into palmiers, a millefeuille and the famous apple tart from Michel Roux. You will also make a classic tart dough which you will transform into three beautiful and distinctly different tarts. At the end of day two, after the final baking and assembling of all your pastries, you will create a display for the grand showcase! Pâte Feuilletée – French Puff Pastry Pâte Sucre – Tart Dough Pineapple Macronade Tarte with Tarragon Creme and Exotic Glaze Tarte au Chocolat with Cocoa Nib Nougatine Tarte au Citron Vert with Lime Pel Meringue Palmiers, Apple Tart from Michel Roux, Pear and Hazelnut Cream Millefeuille About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.