Saturday, April 26, 2014

French Macarons with Jacquy Pfeiffer

Award winning baking and pastry chef Jacquy Pfeiffer conducted a demo and book signing Friday evening at the school. Along with a couple of my classmates, I volunteered to prepare the buffet that was set out for attendees.

Chef Jacquy Pfeiffer recently released The Art of French Pastry, which recently received a nomination from The James Beard Foundation (the Oscars of cooking). He is also the co-founder of The French Pastry School in Chicago. He has a very thick French accent and a very quick wit. Our work done, we got to hang out and watch his demo of French Macarons. I need to get his book.

Grilled Bread with Trout, Tomato and Chives
Grilled Bread with Fava Bean and Pecorino
Grilled Panini
Fruit and Cheese Platters

My fava bean and pecorino work station ready to go.

Ready to be served.

The trout with tomato and chives. I thought it
turned out really pretty.

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