Pastry Boot Camp with Frank Vollkommer

Schedule: 

• 9:00am-5:00pm each day

This two-day professional pastry boot camp is designed for bakers, pastry cooks, chefs, and serious home enthusiasts who want to strengthen their pastry fundamentals while learning how to create refined, modern products for bakery-café, patisserie, restaurant, hotel, or catering applications.

The course focuses on five essential pastry categories: pâte à choux, petits gâteaux, fancy tea cakes, upscale filled cookies, and seasonal tarts. Chef Frank Vollkommer, Certified Master Pastry Chef, will share professional methods, production techniques, and finishing strategies used to create amazing pastry from the inside out. Emphasis will be placed on flavor and texture pairing, efficient production practices, component-based pastry design, and polished presentation.

Over two days, participants will produce pastry items through a mix of demonstration, hands-on production, tasting, discussion, and guided evaluation.

Example products may include:

• Hazelnut Praline Paris-Brest
• Chocolate Craquelin Choux
• Chocolate Framboise Petits Gateaux
• Carrot-Cream Cheese Tea Cake
• Lemon Tea Cake
• Chocolate D’ Lux Cookie
• Matcha Cookie
• Meyer Lemon Tart
• Pecan-Milk Chocolate Tart
• Dubai Pistachio Tart

You will leave with practical formulas, adaptable methods, and a stronger understanding of how to approach upscale pastry with purpose, efficiency, and refinement. Key learning areas include flavor and texture pairing, modern pastry production methods, component-based design, creams, fillings, doughs, batters, refined finishing techniques, chocolate decorations, and professional presentation.

A light Breakfast and Lunch is included for both days.

Instructor Bio

Frank Vollkommer CMPC, M.Ed

Certified Master Pastry Chef | Michelin | Master of Education | Consultant

Frank Vollkommer is a Certified Master Pastry Chef with experience spanning Michelin-starred kitchens, patisseries, professional education and consulting. His teaching centers on thoughtful process, refined technique, and production-ready pastry that works in real kitchens. Frank is known for breaking complex concepts into practical steps, helping students build confidence while expanding their technical skill set and creative range.

Categories: Baking Class, Demonstration, Intermediate