Pastry Schools in Italy : Education in Italy

Kelly with Chef Bourse, her classmates, and their creations.

Chef Bourse piping Italian meringue onto the "Exotic Island Tart".

The "Florida" - joconde sponge cake with rose grapefruit cream, strawberry jelly, and vanilla chantilly cream

The "Plaisir Festif" with caramel glaze.

Last month, our very talented pastry chef, Kelly McCloskey, attended a course at the world famous French Pastry School in Chicago. The four day intensive course was a focus on "Cakes, Entremets, Petits Gâteaux and Tarts" and was taught by visiting Chef Frederic Bourse.

Frederic Bourse was born in France, learned the fine art of pastry during several formative years in the world-renowned pastry kitchens of Fauchon under Chef Pierre Hermé, Ecole Lenôtre, Pascal Brunstein, M.O.F., (if any of those names mean anything to you) and many more. He has a famous patisserie in Bergamo, Italy called L'Atelier del Gusto.

Chef Bourse has a signature approach to dessert-making, bringing together flavors and techniques that are both traditional AND new. He has spent years traveling and working all over the world which has allowed him to gain unique insight into ingredients and flavors not often used in pastry.

The untraditional is what attracted Kelly to this course. "He showed us that it is okay to use modern techniques in traditional pastry-making. Softening butter in a microwave is one example! He mentioned while he was using the microwave that this was a big 'no-no' in the traditional schools, but that there is no reason to not use modern conveniences when the need arises." Although the success of many pastries relies on having the exact equipment, Chef Bourse showed students how to improvise when necessary.

The students spent the first three days of the course prepping for 11 items they made on the fourth day. Kelly's favorite item to make was the "Via Spadari" Italian street cookie. This cookie is a favorite in Chef Bourse's patisserie in Bergamo, Italy.

The "Via Spadari" Italian Street Cookie.

"I really enjoyed learning this item because I know that it is something that Two Caterers clients will enjoy. It is a gourmet item that is based on the convenience of street food, will hold up well in the unique timing/challenges of catering and is gorgeous AND delicious." The Via Spadari is a type of shortbread with dried fruit, almonds, and pralines.

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Windows to the Shore's soul — New Zealand Herald
A mature western hedge of bay trees near the garden's front entrance is a reminder of a favourite Italian cooking school Julie attended. Changing the large stairwell's windows from orangey-brown to clear glass flooded it with light.

Upcoming classes, lectures in Erie region — GoErie.com
Italian cooking school: Tuesday, May 13, 6:30 p.m.; with Scott Schillinger; topic is sauce with meatballs and antipasto. Cost: $55; $45 members. Sally Carlow Kohler lecture series: Last Wednesday of every month; Watson-Curtze Mansion, 356 W. Sixth St.

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	Dynamical Systems and Small Divisors: Lectures given at the C.I.M.E. Summer School held in Cetraro Italy, June 13-20, 1998 (Lecture Notes in Mathematics / C.I.M.E. Foundation Subseries) Book (Springer) Used Book in Good Condition
	Statistical Tools in Human Biology: Proceedings of the 17th Course of the International School of Mathematics "G Stampacchia" : Erice, Italy 18-25 S ... and Culture Series (Singapore). Mathematics.) Book (World Scientific Pub Co Inc)