Chef Peter Yuen is a master of laminated doughs, Asian baked goods, and classical French pastries. His bakery, LaPatisserie P Bakery in Chicago, is famous for both their croissants and BBQ pork buns! In this class you will learn Chef Yuen's special lamination method, his classically French trained pastry techniques, and a variety of recipes for Asian baked goods. Recipes may include traditional and artisan Southeast Asian, Filipino, Chinese, and Vietnamese breads: Laminated Baguette; Chinese Long John, Croissant; Brioche; and more. After emigrating from Hong Kong at age 11, Chef Peter's family opened a bakery where he worked part-time. As a young adult he returned to Hong Kong and apprenticed under many master bakers for a decade. After graduating from the French Pastry School in Chicago, he worked at the French Mill Bakery, the Four Seasons Chicago, and the Sofitel Chicago Water Tower. In 2004 he opened his own bakery: LaPatisserie P Bakery. Chef Yuen placed first in the Viennoiserie category at the Coupe de Monde de la Boulangerie with the Bread Bakers Guild Team USA in 2008. He was a member of the USA Viennoiserie Masters de la Boulangerie 2010 team that won second place. In 2016, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.
Three 8 Hour Lessons
Level 1
$650
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
In this course, you'll learn the techniques to prepare four simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of: refreshing shrimp salad with herbal vinaigrette; Thai curry mussels; fish tacos; steamed fish en papillote with vegetable ribbons, citrus and herbs.
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This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes --- the meal almost requires a jazz soundtrack to go with it. We'll invoke the spirit of the Big Easy as we make and eat: barbecue shrimp; bananas Foster pain perdu; beignets; and a Cajun Bloody Mary.
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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