French Culinary Arts with Chef Rebekah Stewart

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Graduate of Le Cordon Bleu, Paris

There is something transformative about learning to cook with precision, beauty, and intention.

In this 10-week immersive culinary experience, students step into the world of classical French cuisine—where technique matters, ingredients are honored, and food becomes both science and art.

Chef Rebekah Stewart, a graduate of Le Cordon Bleu Paris, brings eight years of teaching experience and a passion for helping young chefs develop both confidence and skill in the kitchen.

What Students Will Learn

🍰 French Pastry Foundations

• Éclairs & pastry cream
• Napoleons (Mille-Feuille)
• Beignets
• Palmiers
• Nutella-stuffed French toast
• Crêpes
• Crème brûlée
• Baguettes (yeast fermentation & gluten development)

Students will explore:

• Custard chemistry
• Dough development
• Sugar caramelization
• Temperature precision
• Ratio-based baking structure

🧅 Classical French Cuisine

• French onion soup
• Croque Monsieur
• Mother sauces & reductions
• Meats & proper searing techniques
• French vinaigrettes & emulsions
• Regional specialties

Students will develop:

• Knife skills
• Flavor balancing
• Heat management
• Plating aesthetics
• Professional kitchen workflow

Academic Integration

This course integrates:

• Mathematics (measurement conversion, ratios, fractions)
• Science (chemical reactions, fermentation, heat transfer)
• Geography & culture (regional French traditions)
• Executive functioning & time management
• Creative presentation & aesthetics

Course Details

• 10 small-group sessions
• 2 hours per session
• 20 hours total instruction
• Culminating plated presentation

Why French Cuisine?

French culinary training is structured, technique-driven, and foundational to Western culinary arts. It teaches discipline, precision, patience, and artistry—skills that transfer far beyond the kitchen.

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Students leave this course not only knowing how to prepare elegant dishes—but understanding the science, culture, and structure behind them.