Pastry Codex

The classes are stress free and very hands on, either experienced or novice patrons have been able to proficently master the techniques demonstrated. Chef Michael states..."there are no mistakes in my classes, only learning lessons". Classes are ideally suited for all ages, with if booking off of Pastrycodex's website children 9 and up are free!

a perfect date night, great for couples, bacherette parties, Birthday parties, workshops, corporate events. Classes are reasonably priced and entirely too much fun. We honor excercising social distancing, patrons wearing masks, there are gloves and sanitizer available.

I studied at Ecole Lenotre in France, along with holding a certifications in Baking science and technology from the American Institue of Baking. Most of my experience has been in catering ,hotels ,restaurants ,fine dining ,wholesale and retail, and Country Clubs and resorts.

I have worked for the President of the United States under the George W, Bush administration, as his Pastry Chef.

Class pricing varies  Individually based on the class and its complexity check my website for further details on Duration and price.

Typically we work in pairs of 2's with booking on a per person basis.

Please inquire about group discounts for private functions and Corporate team building HR events.

In my nearly 40 years of having worked in Culinary I have always enjoyed providing students with giving them the tools for their success not harboring any secrets and having a very open platform of sharing knowledge. Professionally I started teaching with sur la table last year and then I started teaching in tandem with a company based in New York. I am now teaching as an independent contractor for myself, and love teaching.

Everyone from couples to office workers to professionals and  Enthusiast's have  taking part in my classes, students as young as 7 years of age.

I just hosted a class a little earlier this week for 4 ladies that held a birthday party bash for a dear friend of theirs they had so much fun the class was educational instructional and entirely immersive. One of the respondents messaged me on Instagram and she said they just simply couldn't stop talking about it at the office and how much fun they had they are having another couple of more people join them on the 29th of this month  to take another class the art of French desserts.

I would definitely look at the amount of experience that the instructor has also check online reviews I have several reviews myself that I've posted on my reviews /buzz page of my website having taught several classes in this last couple of years. But articulately teaching a class is more than just technical knowledge there's a lot of character and personality that goes into it I have a very strong background in baking science from the AIB and nearly 40 years of experience having a class with me is fun informative and entirely entertaining check the reviews and you'll see!

Remember any instructor can just teach you how to do something but there's more to it than that you should not just per verbatim learn how something is done in an instructor teaching you how it's made but you should also know the potential pitfalls and faults of what could go wrong so that you'll have a better understanding and perspective of what the potentially to look out for in marrying the art to the science behind the product.

I am serious about the craft of Baking, check out my Instagram page and you will see videos of how funny I can be, being relaxed and comfy teaching the classes. I am a bit of a comedian, and have been known to have people in stiches, laughing uncontrollably .

What kind of special equipment do I need what type of ingredients should I be using as far as their quality can I make these at the house How can I switch this up and change let's say for example of filling or flavor can I make it vegan?