• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
sote23

Jean-Pierre Wybauw

25 posts in this topic

I was late in registering for his class in march at the french pastry school, so it's filled, and was wondering if anyone knows if he is giving any other classes after this one anywhere else.

Share this post


Link to post
Share on other sites

Is this the class in Chicago?


Mark

www.roseconfections.com

Share this post


Link to post
Share on other sites

Are they taking names for a waiting list?


Mark

www.roseconfections.com

Share this post


Link to post
Share on other sites
Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

Share this post


Link to post
Share on other sites
Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

I think it is in NY. On the contact us page it gives an address in NYC.

Share this post


Link to post
Share on other sites

I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already.

Check here.

Might be worth giving them a call. Wybauw's own website only has the 2006 schedule on it.

Share this post


Link to post
Share on other sites
I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already. 

Check here.

Might be worth giving them a call.  Wybauw's own website only has the 2006 schedule on it.

thanks kerry, I will be giving them a call. what is wybauw's website?

Share this post


Link to post
Share on other sites
I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already. 

Check here.

Might be worth giving them a call.  Wybauw's own website only has the 2006 schedule on it.

thanks kerry, I will be giving them a call. what is wybauw's website?

Here you go

The man is quite a respectable fine artist as well as a chocolatier.

Share this post


Link to post
Share on other sites
I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already. 

Check here.

Might be worth giving them a call.  Wybauw's own website only has the 2006 schedule on it.

thanks kerry, I will be giving them a call. what is wybauw's website?

Here you go

The man is quite a respectable fine artist as well as a chocolatier.

thanks again kerry, as usual your a wealth of knowledge.

Luis

Share this post


Link to post
Share on other sites

he (wybauw) also sometimes does classes at ewald notter's school in florida.

notter school

i.c.e. is in nyc. it is the school that used to be known as "peter kump's cooking school" and is in chelsea (20's a little west of park ave).

i was put on a waiting list for wybauw's class in november and never received a phone call or anything, so don't hold your breath. his classes seem to fill up pretty early.

Share this post


Link to post
Share on other sites
Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

I think it is in NY. On the contact us page it gives an address in NYC.

hi kerry,

jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

Luis

Share this post


Link to post
Share on other sites
Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

I think it is in NY. On the contact us page it gives an address in NYC.

hi kerry,

jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

Luis

Luis,

It was Alana who mentioned the Notter school. I knew I had seen it somewhere that he was going to be there, but didn't see it on the calendar either so I didn't mention it.

We are all going to have a lot of notes to compare after all these courses. Two or three (or 4) of us are attending in Chicago.

Anyone else going to be at any of his upcoming courses?

Share this post


Link to post
Share on other sites
Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

I think it is in NY. On the contact us page it gives an address in NYC.

hi kerry,

jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

Luis

Luis,

It was Alana who mentioned the Notter school. I knew I had seen it somewhere that he was going to be there, but didn't see it on the calendar either so I didn't mention it.

We are all going to have a lot of notes to compare after all these courses. Two or three (or 4) of us are attending in Chicago.

Anyone else going to be at any of his upcoming courses?

yes, it was alana who mentioned the notter school.

I'm also attending the class at the notter school this month with andrew shotts of garrission confections.

Luis

Share this post


Link to post
Share on other sites
We are all going to have a lot of notes to compare after all these courses.  Two or three (or 4) of us are attending in Chicago. 

Anyone else going to be at any of his upcoming courses?

Hey, Cool! I'm going to be in the March class at The French Pastry School in Chicago. It'll be a pleasure to meet you guys! :biggrin:


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

hi kerry,

I got a call this morning and I got into the class in chicago in march with jean pierre. will you be attending?

luis

h

Institute of Culinary Education in September 2007

Link here.

thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

Luis

I think it is in NY. On the contact us page it gives an address in NYC.

hi kerry,

jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

Luis

Luis,

It was Alana who mentioned the Notter school. I knew I had seen it somewhere that he was going to be there, but didn't see it on the calendar either so I didn't mention it.

We are all going to have a lot of notes to compare after all these courses. Two or three (or 4) of us are attending in Chicago.

Anyone else going to be at any of his upcoming courses?

Share this post


Link to post
Share on other sites
hi kerry,

I got a call this morning and I got into the class in chicago in march with jean pierre. will you be attending?

luis

This is fabulous, I wonder if any other eG'ers made it in on the waiting list? I'm there.

Check out this thread and maybe add something that you might want some information about.

Chicago in March


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Hi everyone,

new here, but will be at the class in Chicago. I look forward to meeting everyone who is going. It will be nice to have people to discuss it with afterwards!

Share this post


Link to post
Share on other sites
Hi everyone,

new here, but will be at the class in Chicago.  I look forward to meeting everyone who is going.  It will be nice to have people to discuss it with afterwards!

Welcome Mary,

Tell us a bit about you. Where are you coming from? Looking forward to meeting you in Chicago.

Share this post


Link to post
Share on other sites
Tell us a bit about you. Where are you coming from? Looking forward to meeting you in Chicago.

I am coming from Seattle. Staying at the Hotel Monaco about a 1/2 mile away from the school. Where is everyone else staying? Excited about the class, maybe even a bit nervous!

This site is site is an incredible wealth of information, might take me a bit to get through it! Everyone seems so nice and willing to share their knowledge.

Share this post


Link to post
Share on other sites
Tell us a bit about you. Where are you coming from? Looking forward to meeting you in Chicago.

I am coming from Seattle. Staying at the Hotel Monaco about a 1/2 mile away from the school. Where is everyone else staying? Excited about the class, maybe even a bit nervous!

This site is site is an incredible wealth of information, might take me a bit to get through it! Everyone seems so nice and willing to share their knowledge.

hi mary,

welcome, it will be nice to meet you as well.

yes, this site is wonderful.

not sure where i'm staying yet as I just got in today. any suggestions anyone as to what is reasonable?

luis

Share this post


Link to post
Share on other sites
hi kerry,

I got a call this morning and I got into the class in chicago in march with jean pierre. will you be attending?

luis

This is fabulous, I wonder if any other eG'ers made it in on the waiting list? I'm there.

Check out this thread and maybe add something that you might want some information about.

Chicago in March

thanks kerry, I will check out the thread.

Luis

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
    • By kriz6912
      [Host's note: to ease the load on our servers this topic has been split.  The discussion continues from here.]
       
       
      Chocolate nails...

       
      And a "How it's made!" video...
    • By minas6907
      Host's note: this is a continuation of the ever-popular Confections! topic; the previous segment is here: Confections! What did we make? (2012 – 2014)
       
       
      Here's something I did yesterday, peanut butter chocolate bars.
    • By Lam
      I have been experiementing with macarons these last few months, and I have yet to make perfect macarons. Most of the macarons I have made are hollow on the inside. They're so hollow, if I nudge them a bit, the top crust just comes right off. They still taste decent but not what a successful macaron should be like. I don't think I am overbeating my meringue at all. They are always firm and stiff. I have tried whipping a little less than I usually do but still get hollows. I did some research and saw a few people recommend adding a bit of cornstarch to the dry mix. Yep. Cornstarch.  This really perplexed me because I always see people saying not to use powdered sugar that contains cornstarch, so how could adding cornstarch prevent hollow macs? I also saw one person use tapioca starch to prevent hollows as well. This time around, I whipped the meringue at a much longer time, but no higher than speed 7 (kitchenaid), which gave me a super stable meringue. I also added cornstarch. I piped the batter out, and they looked super perfect the first few minutes in the oven. Sadly, they came out very wrinkled. The first batch was super wrinkled, but the second batch was less wrinkled, or bumpy even. Not sure if this is because of the silpat for the first batch and the parchment pper for the second hmm. Does anyone know what I did wrong to get these wrinkled macs and how to troubleshoot? Also some help on hollow macs would be appreciated! Thanks




    • By ChristysConfections
      Hi All,
       
      I am having a caramel problem. I have access to some delicious water buffalo milk (28% fat). I attempted to use it as a replacement for heavy cream(36% fat) in my usual caramel recipe. Unfortunately, when I added the hot milk to the hot sugar, the mixture split into an ugly, grainy mess. I did manage to improve it by blending it with an immersion blender, but the final texture was still grainy. The flavour was great though! 
       
      The method I used was to make a dry caramel with white can sugar, then I added  a small amount of glucose and the buffalo milk that I had heated to a simmer. I cooked this to 252 and added butter before pouring into a pan to cool.
       
      Does anyone understand the science better who could recommend a different method or adjustment to the ingredients that might make it have a smooth texture as caramel should? My supplier for buffalo milk does not have a separator, so using buffalo cream at this time is not an option. I thought about adding butter to the buffalo milk when heating it to bring the fat content up to that of the regular cream, and/or using an emulsifier or something like lechithin or xantham gum. Any thoughts?
       
      It seems I am constantly coming to you for help. Thanks, as always.
  • Recently Browsing   0 members

    No registered users viewing this page.