French Pastries
Join chef Mark Bradly to learn authentic French pastries.
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Mon 10 Feb
- $152.00 incl. GST
Sessions
Session 1
Mon 10 Feb 19:00 - Mon 10 Feb 21:00At Selwyn College, Auckland.Session 2
Mon 17 Feb 19:00 - Mon 17 Feb 21:00At Selwyn College, Auckland.Session 3
Mon 24 Feb 19:00 - Mon 24 Feb 21:00At Selwyn College, Auckland.Session 4
Mon 03 Mar 19:00 - Mon 03 Mar 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
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Mon 21 Jul
- $152.00 incl. GST
Sessions
Session 1
Mon 21 Jul 19:00 - Mon 21 Jul 21:00At Selwyn College, Auckland.Session 2
Mon 28 Jul 19:00 - Mon 28 Jul 21:00At Selwyn College, Auckland.Session 3
Mon 04 Aug 19:00 - Mon 04 Aug 21:00At Selwyn College, Auckland.Session 4
Mon 11 Aug 19:00 - Mon 11 Aug 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Mark will teach you a variety of authentic French pastries. With his experience and passion for French cuisine he will inspire you to create at home. You'll get to taste these goodies, and you'll go home with recipes and know-how. Your course fee includes all ingredients for the course ($45).
Menu
- Choux pastries
- Tarts
- Palmiers
- Mille Feuilles
- Brioche
- Mini cakes
What to bring
Bring a tea towel each night plus a container in case there are leftovers.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
