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Our Academy
learn.
FRY COOKS
Age 3 - 5
DAY: Thursdays
TIME: 2:00 in the afternoon till 3:00
COURSE(S): finger-foods + drink
Price:
$30
CHEFS de PARTIE
Age 10 - 12
DAY: Wednesdays
TIME: 4:00 in the evening till 6:00
COURSE(S): three courses
Price:
$60
APPRENTICES
Age 5 - 7
DAY: Sundays
TIME: 11:00 in the morning till 12:30
COURSE(S): one course + drink
Price:
$35
SOUS CHEFS
Ages 13 - 15
DAY: Tuesdays
TIME: 4:00 in the evening till 6:30
COURSE(S): three courses
Price:
$75
COMMIS CHEFS
Age 8 - 10
DAY: Saturdays
TIME: 11:00 in the morning till 12:30
COURSE(S): two courses + drink
Price:
$50
HEAD CHEFS
Ages 16 & 17
DAY: Mondays
TIME: 4:00 in the evening till 7:00
COURSE(S): three courses
Price:
$85
Breads
In this course you will learn all the skills and science to make perfect bread: from how to prepare ingredients and how each factor into the overall bread-making process, to how to knead and add in other spices to create flavors, to different glazes and ingredient substitutes, and the creation of classic French breads such as brioche and the baguette.
Pastries
In this course you'll learn how to create an array of the most desirable European pastries. Not only will you tackle the croissant and it's variations, but you'll also make the ever-flavorful danish pastry and even a French cake and cookie. You'll also leave the course with the knowledge to make an abundance of creams, fillings and glazes to take your pastries to the next level.
Gourmet
In each class you'll spend hours under direct tutelage to create a delicious, gourmet, three-course meal of French cuisine. In one class you might learn how properly prepare Duck a L'Orange, while in another you'll tackle the nuances to Lobster Thermidor. You'll also learn to cook the accompanying appetizer and dessert and how to choose a wine pairing for any dish.
Breakfast
There is a wide variety of French breakfast dishes aside from the traditional breads and pastries. In this course you'll be taught one of many different French dishes and how to flavor it to provide multiple different variations of the classic dish. While it is one of out shorter classes, you can rest assured that you'll leave with the knowledge to delight your family with your breakfast chops!
Around the World
New York is a hotspot for International chefs with such a large melting pot of diverse cultures in a single city. When we live in such an opportunist area we simply have to take advantage of that fact. Each week we invite a chef to teach a class, instructing students on how to make a single, flavor-filled dish from their culture. We're sure you'll never be taught the same dish twice!
Truffle Workshop
for $50
Poultry Workshop
for $125
Macaron Workshop
for $150
Sauces Workshop
for $45
1.
Look at the class line-ups and choose which is the best for you.
2.
Reserve a seat for the class of your choice. Be quick! Seats will fill up weeks before the class date.
3.
Get to the class fifteen minutes early to sign-in, pay for the course, get acquainted with your station and don your apron.
4.
Time to cook! For the next few hours you will be taught by either an experienced member of staff, or a pupil of one of the local culinary schools.
5.
The class has ended! Make note that the time alotted does not include dining time, but feel free to stay at the Marguerite Patisserie to enjoy your meal or box it up to take home.
6.
Had a good time? Feel free to book again, maybe branching out to other classes. Book in person to find out about discounts when you reserve for more than one class.
Breads & Pastries Masterclass
Once a Month
Saturday & Sunday
8:00 AM to 5:00 PM
A staple in every culture, bread has shaped our world for centuries. From flakey croissants to crusty, rustic sourdough loaves the possibilities are endless! French baguettes, rye tourte, pan de mie and brioche in many different shapes and flavors are just to name a few highlights of this two day intensive weekend masterclass.
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Sponges, creams, mouse, fillings and glazes are the main components to build a pastry. During this time, you will construct many delicious traditional and contemporary pastries including a vanilla-caramel mille-feuille, strawberry fraisier, fiadone cheesecake, tart tatin, light hazelnut Paris Brest, a variety of classic French cookies and Parisian vanilla flan.
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Chocolatier Masterclass
Once a Month
Saturday & Sunday
8:00 AM to 5:00 PM
Experience chocolate like you never have before! This two-day, hands-on class will take you deep into the world of chocolate and chocolate creation. Here is where you will discover a great number of chocolate techniques and recipes executed with the French passion. Not only will you practice and taste the creations of the Marguerite Patisserie's Chocolaterie, but you will also be able to pick the brain of your experienced instructor and learn about the science of chocolate. Some of the products you will create include homemade chocolate slabs, ganaches and other chocolate fillings, caramels, spreads, jams and purees, and a variety of enrobed and colorful molded truffles and chocolates!
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Ice Cream Masterclass
Once a Month
Saturday & Sunday
8:00 AM to 5:00 PM
Nothing beats the summer heat like ice cream! Science and theory are the base of any good ice cream. Gums and stabilizers are part of the equation too, but how do they fit in? We will show you how to create the rich and smooth French-style ice cream and sorbet flavors and texture while keeping your recipe balanced. You'll learn a large variety of flavors as well as how to use your own creativity to make flavor combinations of your own. You'll learn how to mix spices, nuts, jams, purees and desserts to make unique and delicious ice creams, and how certain ingredients impact the texture and flavor of French-style ice cream. Presentation and storage techniques are also highlighted during the intensive course.
Week 01/
Basics
We will start the course getting to know pastry, ingredients, theory, and basic kitchen skills including food prep, knife skills, piping, scaling, decor, and sanitation/cleaning in a professional setting.
Week 02/
Petit Fours
We will explore a range of traditional and modern techniques as well as the varied textures these small pastries range in. From the crispy meringues and sables, to the softer financiers and madeleines. An emphasis is put on mastering the macaroon during this module. During this time we will work on many different varieties and styles of filling as well.
Week 03/
Breads & Breakfast Pastries
The module will begin with an extensive Theory of Bread lesson, where the science of baking will be covered in depth: ingredients, mixing, fermentation, kneading, glazing and the entire baking process. You will learn it all; from flakey croissants to the classic French baguette, from danishes to brioches and pan de mie.
Week o4/
Cakes & Tarts
Both traditional and modern approaches will be explored on these two pastry types. At this time of the program we begin to let our creativity flow. We will learn a handful of different dough variations. During this time we will also overcome the challenges of puff pastry! Charlotte cakes, tart tatin, Paris brest and mille feuilles are some of our favorites during this module, but you never know which will take the cake with the expansive flavor and decor possibilities.
Week 08/
French-Style Ice Cream
We will show you how to create the rich and smooth French-style ice cream and sorbet flavors and texture while keeping your recipe balanced. You will also learn how to incorporate ice cream into a variety of other creative desserts that differ from just the classic ice cream cake
Week 04/
Soups & Salads
The founder of Marguerite Patisserie, Chef Liselotte Carter-Quehpa, has designed a ten-week comprehensive program incorporating all skills necessary to introduce you to the art of pastry, or expanding on your existing knowledge base and further your career, depending on your goals and experience level.
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Your journey at the Academy will take you from the classroom to the kitchen where you will master the technical and practical skills necessary to create world class pastries, chocolates, danishes, confectionery, breads, and plated deserts. Not only will you gain hands on practical knowledge, you will graduate with a thorough understanding of the chemistry and theory behind the art of pastry so that you can utilize your knowledge to create original desserts and take your career as far as you are willing to go.
Pastry Intensive
COURSE SPECIFICS CLASS SIZE
10-Week Course 16 students or less per class
450+ hours in total
8:00 AM to 4:00 PM w/ one-hour lunch break LOCATION
Monday to Saturday Marguerite Patisserie Academy
T. 123-456-7890
CADENCE DUBOIS
CULINARY INSTRUCTOR
T. 123-456-7890
JONATHAN
RUTHERFORD
CULINARY INSTRUCTOR
T. 123-456-7890
MATTHEW JEFFERS
CULINARY INSTRUCTOR
T. 123-456-7890
NICOLE AQUINO
CULINARY INSTRUCTOR
T. 123-456-7890
JESSICA LAKE
ASSISTANT
CULINARY INSTRUCTOR
T. 123-456-7890
JUSTIN
HAYES
ASSISTANT
CULINARY INSTRUCTOR
Week 05/
Plated Desserts
During the first portion of this module we will touch on classic bistro desserts such as souffle, flans and creme brulee. Diving deeper we expand with more contemporary plated desserts with emphasis on textures, temperatures and technique. An introduction to sugar decor is presented at this time as well.
Week 09/
French Language
During this last week, you will be creating an epic buffet, encompassing all of the modules taught throughout the program. We will be highlighting Chef Liselotte Quehpa's unique and creative way of seeing and approaching pastry. During this very special week we will celebrate pastry, create beautiful desserts and acknowledge your accomplishments over the past nine weeks with us!
Week 06/
Sugar Confections
The fundamentals of cooking sugar are the base of this module. Nougat, various marshmallows, caramel, gummies and other confections are covered.
Week 10/
Pastry Artistry
During this last week, you will be creating an epic buffet, encompassing all of the modules taught throughout the program. We will be highlighting Chef Liselotte Quehpa's unique and creative way of seeing and approaching pastry. During this very special week we will celebrate pastry, create beautiful desserts and acknowledge your accomplishments over the past ten weeks with us!
Week 07/
Chocolates
In this module we learn how to work with the highest quality chocolate to produce amazing results. You will learn different tempering techniques. From there we go into production mode and make colorful molds, truffles, and enrobed varieties. We educate both towards smaller, hand dipped production to large scale enrobing production. Chocolate decor is introduced at this time as well.
Week 01/
Basics
Week 02/
Sauces
Week 03/
Hors D'ouevres & Amuse Bouches
Week 05/
Seafood
Week 06/
Poultry
Week 07/
Red Meats
French Cuisine Intensive
The founder of Marguerite Patisserie, Chef Liselotte Carter-Quehpa, has designed a ten-week comprehensive program incorporating all skills necessary to introduce you to the art of pastry, or expanding on your existing knowledge base and further your career, depending on your goals and experience level.
​
Your journey at The Pastry Academy will take you from the classroom to the kitchen where you will master the technical and practical skills necessary to create world class pastries, chocolates, danishes, confectionery, breads, and plated deserts. Not only will you gain hands on practical knowledge, you will graduate with a thorough understanding of the chemistry and theory behind the art of pastry so that you can utilize your knowledge to create original desserts and take your career as far as you are willing to go.
COURSE SPECIFICS CLASS SIZE
10-Week Course 14 students or less per class
450+ hours in total
8:00 AM to 4:00 PM w/ one-hour lunch break LOCATION
Monday to Saturday Marguerite Patisserie Academy
CULINARY INSTRUCTOR
STEPHEN WATERS
T. 123-456-7890
DIANE BERNARD
CULINARY INSTRUCTOR
T. 123-456-7890
ALEXANDRE RICHARD
CULINARY INSTRUCTOR
T. 123-456-7890
MARAM
CHAUDHRY
CULINARY INSTRUCTOR
T. 123-456-7890
AKIO
NAKAMURA
ASSISTANT
CULINARY INSTRUCTOR
T. 123-456-7890
BIANCA
WEST
ASSISTANT
CULINARY INSTRUCTOR
Week 08/
The Art of Wine Pairings
Week 09/
Dishes by Region
Week 10/
French Language
Dormitory Accommodation
For a cheaper hotel option feel free to stay in the Academy's dormitory. Males and females are separated by floor and every four dorms share a lounge and kitchen space. You will also gain access to a small gym and indoor pool.
Meal Plans
Whether you only need one meal a day or all three with a snack and a sweet treat to boot, choose whichever plan is right for you during your program.
Mommy/Daddy & Me
DAY: Fridays
TIME: 5:00 in the evening till 6:30
COURSE(S): two courses
$100
From:
for one child + adult
Brothers & Sisters
DAY: Mondays
TIME: 5:00 in the evening till 6:30
COURSE(S): two courses
$85
From:
for two children
Romantic Relationship
DAY: Saturdays
TIME: 5:00 in the evening till 7:30
COURSE(S): three courses + drink
$150
From:
for two adults