Guittard Guest Chef Series
About This Course
During this two-day course, Chef John Kraus will take students on a journey toward reinterpreting the classics. Get ready to dive deep into technique, flavor and innovation as Chef highlights a modern approach to a set of classic pastries all without losing sight of the tradition, the technique or the flavor. Uncover common threads among seemingly disparate recipes to learn how you can take these skills and apply them to your own recipes in your own kitchen. Recipes to include the following:
Chocolate Brioche Tea cake
Earl Grey/ Chocolate Bostock
Orange Coconut Almond Pound Cake
Pecan Praline Yuzu Snack Bar
Chocolate Millefeuille
Eureka Bar
Chocolate Coffee Tart
Gateaux Basque
Exotic Roulade
Lemon Yuzu Tart
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.