Guittard Guest Chef Series
During this two-day course, Chef John Kraus will showcase the art and craft of confection and pastry. Chef will prepare a selection of enrobed and molded bonbons using classic and contemporary techniques. Additionally the class will make an assortment of molded tablets filled with praline, jellies and caramels along with enrobed and molded bouchees combining fruit, cookies, caramels and ganaches. You will leave this course with a solid understanding of technique and a newfound appreciation for flavor and texture pairings.
About Chef John Kraus
Patisserie 46 chef and owner John Kraus began his career in London, UK at the Dorchester Hotel. There, while working with the boulangers, he began to observe the intricacies of crafting pastry. Kraus then contributed to the opening of the Michelin-starred restaurant, Fleur de Sel. Returning to the U.S., Kraus worked at the five-star, five-diamond Wild Boar in Nashville, TN. He also worked as Executive Pastry Chef at Nashville’s exclusive Magnolia Restaurant, and was known for his innovative delights as pastry chef at NoMI restaurant in the Park Hyatt Hotel Chicago. In 1999, Chef Kraus was invited to join The French Pastry School in Chicago, where he worked and taught for a decade until he moved to Minneapolis to open his own bakery, Patisserie 46, which opened its doors in 2010. In 2016 he opened his second bakery, Rose Street Patisserie, that same year he was inducted to the Relais Dessert as the first American born member.