2021-22 Versatility of Pate au Choux

  • 05/17/2021
  • 3:00 PM - 5:00 PM (EDT)
  • Virtual Zoom Class
  • 91



Interactive Demo

Versatility of Pate au Choux
with Jesse Jackson, III

Expand your product line using simple ingredients you may already have.  Learn the intricacies of the process and the nuances of working with pate a choux.  Whether it's cream puffs, eclairs, Gateaux St. Honore, Religieuse, or petes de nonne, they all begin with the same preparation.  

This class will focus on a few of these, including Craquelin Choux, which has a sugar dough crust placed on top right before baking that creates a wonderful textural component. Since pate a choux is hollow inside, they’re the perfect blank slate for a myriad of creams, mousses and other unique fillings. The result is beautiful and delicious pastries that will please any palette. Join this interactive demo to learn the ins-and-outs of pate a choux and its versatility!

May 17, 2021
Monday, 3-5:00 PM ET

      Registration Deadline: May 16, 2021

Skill Level: Beginning to Professional

Jesse began his culinary career at the young age of 16, enrolling in a 2 year Culinary Arts vocational program as part of his high school education. During that time, he started his first job as a dishwasher and was quickly promoted to prep cook at a small Cajun restaurant in Poughkeepsie, NY. Jesse slowly realized how much more he enjoyed baking than cooking and became quite good at it.

Upon graduating with high honors, Jesse went on to study Baking & Pastry Arts at Johnson & Wales University in Providence, Rhode Island. While a student there, Jesse competed in the state competition for SkillsUSA in Commercial Baking. He won 1st place and went on to the national competition and placed 4th overall in the country. Jesse also was the President of the Pastry Arts Club, Associate director for the Special Functions Club, teaching assistant in the Culinary Events Department and also apprenticed with the United States Culinary Olympic Team. Jesse was also afforded an opportunity to apprentice at The Walt Disney World Resort at Hollywood Studios.

Upon graduating JWU in 2010, Jesse moved to Boston, MA and was part of the opening team for Isabelle’s CurlyCakes, a cupcake bakery, part of the Todd English Enterprises restaurant group. Jesse also started a small pastry catering business called Perfection Pastry, on the side, doing small dinner parties and special occasion cakes and baked goods.

After a year, Jesse decided to further is education and enrolled at The Culinary Institute of America in Hyde Park, NY, his home town, for another degree in Baking & Pastry Arts. Shortly after an apprenticeship at the Waldorf Astoria at The Boca Raton Resort, Jesse graduated with honors in 2013 and moved back to Boston to begin working as a pastry cook at Eastern Standard Kitchen & Drinks, a Boston staple. Jesse’s career took off after that. Just a year and a half later, he accepted the position of Pastry Chef at Dune Restaurant on Nantucket and simultaneously took on the position of Head Chef at Meursault Wine Bar, directly next door. Jesse returned to Boston in the fall of 2014 as Head Pastry Chef of Troquet Restaurant, a small fine dining French restaurant in the Theater district. At the pinnacle of Jesse’s career, he was offered the position of Executive Pastry Chef at No.9 Park, one of Boston’s and the country’s most esteemed restaurants. After 2 years at the helm, Jesse decided to take the leap and start his own business called Fedora Doughnuts, a specialty doughnut and coffee catering concept with plans to open a brick & mortar location. Unfortunately, due to the COVID-19 pandemic, Fedora Doughnuts had to cease operations mid-2020, however, shortly afterwards Jesse made a career shift into the Culinary Education field and accepted an offer to become a Baking & Pastry Chef Instructor at The Culinary Institute of America. A position he’s been preparing for his entire career.

Suggested Member Price - $ 75

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

How to Pay

  • You may pay online with the registration button
  • Call the Guild office at 707-935-1468 to pay over the phone


In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 


If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.