The Rocky Point “Frenchies” recently visited The Cooking Lab, where students learned how to make choux pastry under the guidance of Chef Mat. Our students swirled pans, melted butter, stirred in eggs and practiced piping techniques while gaining hands-on experience with a classic French pastry. They used electric mixers to whip cream, adding to what felt like a full kitchen workout! 
Before the pastries went into the oven, students prepared a chocolate ganache. Chef Mat assisted with technique, helping reshape uneven choux and ensuring each pastry received a proper egg wash. The class brought French culinary vocabulary to life in a real kitchen setting, giving students a greater appreciation for French cooking. 

Students followed an authentic recipe with additional support from Chef Michelle and the kitchen staff, who provided premeasured ingredients and helped manage cleanup throughout the lesson. Students described the experience as engaging and educational, leaving with a new appreciation for the art of French cuisine.