• meet-stephane

    Meet Stéphane Tréand…

     

    Stéphane Tréand’s pastry journey began with a challenging apprenticeship in northern France. Discovering the varieties of creative expression within “la patisserie,” Tréand pursued positions at several bakeries and pastry shops in the Paris area. But it was the opening of Patisserie Tréand tearoom in 1989 when his expertise coalesced. Tréand sold his patisserie to pursue his lifelong goal of becoming a Meilleur Ouvrier de France (“Best Craftman in France”), which he achieved in 2004. Just a year later, he made one of his dreams come true—moving to the United States—as executive pastry chef at The Four Seasons and St. Regis hotels in California.

     

    A multiple-competition winner, Tréand now frequently judges national and international pastry competitions between consultations, and running one of the most premiere educational Pastry experiences available.

  • The Master Series…

     

    The Art of Pastry Master Series Program is an extensive hands-on pastry and baking program designed for beginners who want to embrace a career as a pastry chef, culinary professionals who want to focus more on pastry and baking, and even those already in the pastry industry who want to raise their capabilities substantially. The course program is designed to be flexible yet comprehensive to accommodate both the student with enough time to absorb the course all at once, or in pieces over time.

     

    Students have the rare opportunity to learn from the world-renowned M.O.F. Stéphane Tréand in a one-on-one setting. Top-quality ingredients, state-of-the-art equipment, cutting-edge training and all in the relaxing, beautiful setting of San Clemente, CA make this an experience unrivalled in all the world.

  • stagiaire

    The Stagiaire Series…

     

    In France, the term Stagiaire refers to those professionals who are learning, familiar to American culinary professionals in the use of the term “Stage”. The Stagiaire Series is our continuing education program which offers busy professionals or those not quite able to commit to Master Series level classes a chance to be exposed to the artistry and standards the Art of Pastry offers.

     

    The Stagiaire Series are three-day classes which are largely based on the criteria of Master Series classes, but aren’t quite as intense and do not have as long of a time commitment. The desire with this series is to put some of the key elements of what the Pastry School offers within reach of those who cannot commit fully to Master Series level education, but provide a solid taste of where Chef Tréand is capable of taking your skills, style, standards and imagination.

  • school

    State of the Art…

     

    If you haven’t visited the Pastry School in San Clemente, California, then you’re in for delight and wonder when you experience our beautiful surroundings in this cutting edge educational facility. Come be inspired by the nature all around you while working with fellow professionals, students and enthusiasts, and while Chef Tréand challenges you to focus all that inspiration into your work and transforms your abilities from mere competencies, into unparalleled personal achievement.

     

    San Clemente is one of Southern California’s classic beach cities with great resort facilities, spectacular beaches and mild, sunny weather most of the year. Local amenities are easily arranged, and the school is just 5 minutes from Interstate 5, and several miles south of Orange County’s John Wayne Airport.

Upcoming Stagiaire Series Classes

Next Master Series Class

  • Baking Science

    Baking Science

    Date: July 22, 2013 @ 8:00 am

    Venue: The Art of Pastry

    Price: $1100

    Prerequisites: None