Classes and Calendar

If you are interested in learning how to create exquisite plated desserts, CKCA has got the class for you!

The Center for Kosher Culinary Arts and French Pastry Chef Philippe Kaemmerle will be hosting a one-week class on advanced techniques in pastry arts. The class will focus specifically on development of preparation, decoration and plating of traditional and contemporary desserts and desserts presentations. This class is perfect for graduates of our professional training program in culinary arts, working bakers, cake decorators and pastry chefs, or serious amateurs.

4 Day program with lecture, discussions, preparation, decoration, and plating of traditional/contemporary desserts.

Students will be able to understand:

1. How desserts are developed from concept through implementation.
2. Importance of fresh ingredients, seasonality, locality, availability, ripeness/shipping
3. Traditional flavors versus modern pairings
4. Plated dessert design: high-end restaurants, volume environments, etc
5. Labor, storage space and cost constraints
6. What is feasible/not feasible in different restaurant environments, and general implementation issues.

Technical Skills:
Demonstrate improved efficiency in dessert production techniques
Garnish desserts appropriately, execute a variety of sauce patterns and plate design
Develop a dessert concept within certain criteria (for example: a plate w/ something hot/cold/frozen, crunchy/creamy, garnish and a main dessert, 2 sauces – made with different techniques, appropriate to main flavor of dessert)
Make quenelles – piping
Chocolate drawings on plate
Sugar Angel hair
Pull sugar – demonstrate pulling sticks for dessert garnish
Set up a service station and follow instructor orders for serving desserts