Work for Fun

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Roll in the Dough

Never buy a cake again

At the French Pastry School's intensive Pastry Camp, the list of things you'll learn how to make is a veritable greatest hits of sweets: brioche, truffles, petits fours, financiers, and, of course, the universally adored molten chocolate cake. For five consecutive days, you'll don a chef's jacket and by week's end finally overcome your fear of the stand mixer, convection ovens, and working with yeast. Conceived as an overview version of the school's 24-week career program, the pastry camp attracts bakers at all skill levels who couldn't think of a better way to spend a week of hard-earned vacation time. $950; the next camp begins March 24th. 226 W. Jackson Blvd.; 312-726-2419, frenchpastryschool.com

 

CONSUME EXTRAVAGANTLY | LIVE BEAUTIFULLY | PAMPER YOUR ENTIRE BEING
MAKE YOURSELF OVER | OUTSOURCE THE HOLIDAYS

 

 
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