Attending Chef Jacquy Pfeiffer’s Terroir & Technique culinary retreat in the South of France was such a special experience. It was especially meaningful to be back in Chef Jacquy’s kitchen as a student and build on the techniques I have already learned. From tarts, brioche and madeleines to sourdough, pâte à choux and croissants, we covered so much during our time in the kitchen. Plus, being part of a small group made it possible to really work hands-on and learn directly from Chef Jacquy. I especially loved learning how the history, ingredients, traditions and people of the region all play a part in French pastry. Being able to learn from Chef Jacquy was both humbling and inspiring. I came home with new techniques, new recipes, and a renewed appreciation for French pastry. I’m very grateful I had the opportunity to be part of this retreat and for all the memories I brought home with me.

From pick up til drop off, this trip was wonderful. Instruction was serious, detailed and interesting, but always delivered with concern, thoughtfulness and a ton of humor. The casual activities were well paced and fun. I loved seeing a new part of France on this trip. Chef Jacquy made sure everyone was included, from a hobby baker like me to some with formal baking training and years of culinary experience. The location for the hands-on was warm and comfortable with all of the assisting people adding to the whole experience. Loved every one of the team. The food was great and (sometimes too) abundant. Lots of choices and for sure some great pastries for dessert. I highly recommend joining one of Chef Jacquy Pfeiffer's retreats.