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.
Prepare and sample a variety of delicious sweet-and-savoury treats and work with puff pastry and phyllo dough in this interactive learning experience with Chef Jennifer Hillis.
Contemporary Professional Pastry Making, an Avs program, trains students in the pastry profession.
So you can learn everything about baking (baking, cake baking, cake decorating, and much more).
The course explores in detail, Pastry.
In this class you will learn the basics of dough lamination, temperature control, and how to roll and bake puff pastry. Each student will also get the chance to assemble their own mille-feuille
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