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DTSTART;VALUE=DATE:20261024
DTEND;VALUE=DATE:20261026
DTSTAMP:20260715T205303Z
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UID:760692-1792800000-1792972799@centralmilling.com
SUMMARY:Pastry Boot Camp with Frank Vollkommer
DESCRIPTION:Schedule:  \n\n9:00am-5:00pm each day\n\nThis 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. \n\nThe 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. \n\nOver two days\, participants will produce pastry items through a mix of demonstration\, hands-on production\, tasting\, discussion\, and guided evaluation. \nExample products may include: \n\nHazelnut Praline Paris-Brest\nChocolate Craquelin Choux\nChocolate Framboise Petits Gateaux\nCarrot-Cream Cheese Tea Cake\nLemon Tea Cake\nChocolate D’ Lux Cookie\nMatcha Cookie\nMeyer Lemon Tart\nPecan-Milk Chocolate Tart\nDubai Pistachio Tart\n\n  \nYou 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. \n \n  \nA light Breakfast and Lunch is included for both days. \n\nInstructor Bio\n \nFrank Vollkommer CMPC\, M.Ed \nCertified Master Pastry Chef | Michelin | Master of Education | Consultant \nFrank 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. \n 
URL:https://centralmilling.com/class/pastry-bootcamp-with-frank-vollkommer/
CATEGORIES:Baking Class,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/07/IMG_9490-cropped.jpeg
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DTSTART;TZID=America/Los_Angeles:20261027T130000
DTEND;TZID=America/Los_Angeles:20261027T160000
DTSTAMP:20260831T213631Z
CREATED:20260715T223351Z
LAST-MODIFIED:20260831T213631Z
UID:760825-1793106000-1793116800@centralmilling.com
SUMMARY:Kombucha\, Water Kefir\, and Wild Fermented Sodas with Helena del Pesco
DESCRIPTION:Learn to harness the transformative power of microbes to make sweet\, tart\, fizzy drinks from seasonal fruit and other botanical ingredients.  \n\nIn this class we will work with both inoculated cultures (kombucha and water kefir) as well as wild foraged yeasts from flowers and berries. Through demos and hands-on experience\, you will learn foundational skills for a lifetime of experimentation\, empowering you to craft a beverage that satisfies your particular palate. \n  \nStudents will take away a double-hopped kombucha\, ready to carbonate at home; and water kefir boasting bold fruit flavors. This course also includes the cultures to continue your fermentation practice at home.  \n\n\n\n\n\n\n\n\n\n\nInstructor Bio\n\n\n\nHelena del Pesco is a fermentation educator and clinical herbalist\, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area\, she was chef-owner of Larder\, a restaurant in Baltimore\, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms\, and featuring house-made tempeh\, kombucha\, fermented hot sauce\, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread\, using freshly milled whole grains and pseudo grains\, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
URL:https://centralmilling.com/class/kombucha-water-kefir-and-wild-fermented-sodas-with-helena-del-pesco/
CATEGORIES:Beginner,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/07/Bevs.png
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