3-day Pastry workshop at Chef Studio Nov. 10 - 12

The Robert Reynolds Chef Studio has created a three-day pastry workshop with master pastry chef Kristen D. Murray. The collaboration between Kristen and Robert represents the continuing expansion at the Studio, where master chefs share their expertise with those who wish to work side-by-side with the best in their field.

Kristen has 12 years of experience with fine pastry at renowned restaurants in the US and France, including Les Meres Nouvelles Cuisinieres in Courchevel with Christine Ferber of Strasbourg; in New York at Aquavit, Grammercy Tavern, and The Plaza Athenee; in Boston at No. 9 Park with Barbara Lynch; and in San Francisco at One Market, Cypress Club, and Alain Rondelli. In Portland Kristen was Pastry Chef at Lucier before joining the Robert Reynolds Chef Studio

The course she has designed is intended for:

[] Pastry chefs seeking inspiration, renewal or continuing education

[] Working cooks seeking more foundation and training in pastry, or

[] Cooks seeking crossover skills between pastry and cuisine

Some of the skills and topics covered in this 3-day session will include:

[1] Understand the range of flavors offered by any ingredient and how to connect them within a given dish, or across a menu

[2] What role pastry plays in the construct of a menu

[3] Sourcing the best seasonal ingredients for pastry .

[4] The ideas and techniques behind pastry preparation overlap with those behind the preparation of savory cuisine

[5] Methods and techniques that are applicable for all manner of food artisans

Sessions will be held at the Chef Studio - November 10, 11 & 12, beginning at 9 am and ending @ 3 pm

Cost is $600 for 3-days (includes lunch). (Make checks payable to “Chef Studio”)

Reserve with Kristen @ kristendmurray22@yahoo.com or @ troufood@me.com

For those wishing an expanded opportunity, a 6-month Pastry Diploma Course will now also be offered twice a year. For more information on this course, contact
Robert Reynolds @ troufood@me.com

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