DurationMaster The Basics Pastries
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
This training, lasting 1350 hours, will allow you to acquire the knowledge, skills and attitudes necessary to select, use and maintain pastry tools and equipment, classify and use raw materials, prepare the ingredients of various recipes, make doughs, mixtures, fillings, creams, derivatives, pies, ...
To create some gourmet homemade flavorful breakfast or to complement your sunday brunch, come meet our pastry chef and learn how to create the classic chocolatine and butter croissant.
This course is designed to build upon existing knowledge and skills used to create a variety of pastries and desserts.
This fashionable French pastry has taken the world by storm. With their dainty size, pretty colours, and deliciously sweet flavour, its now wonder why!
The course explores in detail, Pastry.
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