Here's your chance to learn from the best

Two of Spains top pastry chefs, Francisco "Paco" Torreblanca and Oriol Balaguer, will participate in a two-day baking workshop June 26 and 27 at The French Pastry School, 226 W. Jackson Blvd., Chicago.

The chefs have earned international acclaim in the pastry industry. Torreblanca's accolades include the award for Best Master Artisan Pastry Chef in Spain in 1998; The Best Pastry Chef for Restaurant Desserts in Spain in 2004; and Best Pastry Book in the World in 2003 by Gourmand World Cookbook Awards. He operates a pâtisserie business in Alicante, Spain.

Balaguer's accolades are also numerous, including Award for Professional of the Year in 2006; Best Pastry Chef in Catalonia in 2003; Best Dessert in the World in 2001; and Best Book in the World in 2000. Balaguer worked under Ferran Adrià for seven years at elBulli restaurant, which has been named the Best Restaurant in the World four times by Restaurant Magazine. He opened his pastry and chocolate studio in 2002.

Also on the agenda are meals with the guest chefs, multicourse lunches prepared by chef Rick Bayless of Topolobampo and Frontera Grill in Chicago and private events both evenings. For details and to register visit frenchpastryschool.com.

Deborah Pankey