Lauren Haas will teach a class in NYC

Petits Fours and Petits Gâteaux

Join Lauren Haas for a class on miniature sweets through our Center for Advanced Pastry Studies (CAPS)! CAPS is designed for current industry professionals, offering single- and multi-day continuing education workshops 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. What's more, all CAPS classes are approved for American Culinary Federation-certified education hours.


Tuition - $250

Institute of Culinary Education

Brookfield Place
225 Liberty Street
New York, NY 10281

Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. Lauren also works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club. Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. She has a master’s in Sustainable Food Systems from Green Mountain College, and a bachelor’s in Baking & Pastry Arts from Johnson & Wales University. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Well versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. In her class at ICE, experience a collection of petits gâteaux and petits fours that will spark your creativity. In this hands-on course, participants will explore a range of versatile recipes and modern finishing techniques. Throughout the course, we will examine opportunities to streamline production through the use of cross-utilization and standardization, and emphasize the development of flavor, texture, and attention to detail to create delicious, alluring petits gâteaux and petits fours.