CRAFT THE PERFECT CROISSANT WITH AVERY RUZICKA OF MANRESA BREAD

Vive le croissant! Nothing could be more French or more perfect at a lazy Sunday brunch with friends or an elegant breakfast with family. Warm out of the oven, this classic pastry—flaky on the outside and tender and buttery on the inside—seems to melt in your mouth. Learn the classic technique to this pastry favorite with Avery Ruzicka, ICC grad and Head Baker/Partner of Manresa Bread in Los Gatos.

WHAT YOU’LL LEARN

Spend a few hours learning how to make, roll out, shape and bake your own croissant creations. Not only will you walk away with understanding fermentation and lamination (the science behind creating those magnificent, flaky layers), you’ll be whipping up a batch to the applause of friends and family in no time.

ABOUT CHEF AVERY RUZICKA

Avery Ruzicka was attending college in Chapel Hill, NC, when she felt the pull of the kitchen and enrolled in culinary school. She completed ICC’s Culinary Arts program in 2010, then focused her passion on the Art of International Bread Baking, graduating in 2011. After graduating, she trained with master baker Ben Herschberger at Thomas Keller’s Per Se, and Bouchon, then made her way to the West Coast. She landed at Manresa, David Kinch’s revered restaurant, working front-of-house until a baker spot was available. Avery spearheaded The Manresa Bread Project in 2013, selling out her expansive stock of artisanal breads at various local farmer’s market. Today, the Head Bread Baker can be found at the new brick-and-mortar Manresa Bread in Los Gatos and Los Altos, CA.  In 2016, Avery was awarded with ICC’s Outstanding Alumni Award for Excellence in Bread Baking.

CLASS SCHEDULES
None Scheduled.
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2017

CULINARY TECHNIQUES


08/07/2017 -

09/22/2017 – $5,750
Mon, Wed, Fri 6:00 pm – 11:00 pm

HOMEMADE PIZZA


08/19/2017 -

08/19/2017 – $175
Sat 9:30 am – 1:30 pm

WINEOLOGY: WINES OF THE IBERIAN PENINSULA


08/21/2017 -

09/11/2017 – $1200
Mon & Wed 6:00 pm – 10:00 pm

ESSENTIALS OF ITALIAN COOKING


08/28/2017 -

09/01/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

Sep 2017

FUNDAMENTALS OF WINE


09/22/2017 -

09/24/2017 – $985
Fri & Sat 9:00 am – 6:00 pm, Sun 10:00 am – 3:00 pm

Oct 2017

OLIVE OIL SOMMELIER CERTIFICATION: COURSE ONE


10/02/2017 -

10/04/2017 – $1,400
Mon-Wed 9:00 am – 4:00 pm

ESSENTIALS OF PASTRY ARTS


10/02/2017 -

10/06/2017 – $1,550
Mon-Fri 9:00 am – 2:00 pm

OLIVE OIL SOMMELIER CERTIFICATION: COURSE TWO


10/05/2017 -

10/07/2017 – $1,400
Thur-Sat 9:00 am – 4:00 pm

WINEOLOGY: WINES OF GERMANY AND EASTERN EUROPE


10/09/2017 -

10/23/2017 – $998
Mon & Wed 6:00 pm – 10:00 pm

Nov 2017

CHOCOLATE CANDY & CONFECTIONS


11/27/2017 -

12/06/2017 – $950
Mon, Wed, Fri 6:00 pm – 11:00 pm

ALL AMATEUR CLASSES