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Master chocolatier will serve up French treats and culinary masterpieces at 2017 OC Fair
Date and Time
Friday Jul 14, 2017 Sunday Aug 13, 2017
JULY 14 - AUGUST 13
Location
OC FAIR AND EVENT CENTER
Master chocolatier will serve up Fren...Description
The 2017 OC Fair won’t just be a fried food frenzy. Award-winning pastry chef and master chocolatier Stephané Tréand will showcase his talents in the OC Promenade during the Fair’s run from July 14 through Aug. 13.
Tréand, a Tustin resident, is the owner of The Pastry School and St. Pâtisserie Chocolat in Costa Mesa. His next adventure will be a booth at the 2017 OC Fair.
From chocolate to croissants, macarons to meringues, Tréand will have a large variety of French treats at his booth. The big item will be a macaron gelato sandwich, which is a first for the OCFair. He will also have a chocolate orange tarte to represent Orange County and the OC Fair.
Tréand’s demonstrations will feature tartlets, chocolate bonbons, truffles, caramels, macarons, cookies, marshmallows, profiteroles and more.
On Sunday, July 30, he’ll be on the Main Stage creating a highly technical sugar art sculpture right before your eyes! Keeping with the OC Fair’s Farm Fresh Fun theme, Tréand will use the power of a fire torch to glue large pieces of the sugar together to create one magnificent piece of art.
“My piece has to be unique for the Fair,” Tréand said. “I don’t recycle ideas.”
Tréand will also hold cookie decorating classes for kids and teens on July 27 and August 6. Although the cookies will be baked a head of time, it will be up to the kids to create their designs using the variety of colors of royal icing, edible pearls and more.
“They won’t have to follow a recipe or anything, they will have total freedom to be creative,” Tréand said. “The creative freedom allows kids to create something they can feel proud of, so I think it will be really great for them.”
Originally from Paris, Tréand got his start as an apprentice at a local pastry shop in Northern France, all while taking pastry courses one week per month in Vincennes, Paris. Tréand opened his first patisserie tearoom, Pâtisserie Tréand, in Brignoles in Provence in 1989. A few years later, he decided to share his passion of pastries with others and became a teacher at the CFA of St. Maximin.
Tréand’s knack for sweets isn’t the only special thing about him. In 2004, he won the coveted Meilleur Ouvrier de France (M.O.F.), which is the most prestigious award given by the President of France to a professional in a certain trade.
Tréand led a stage demo at the 2016 OC Fair and was a huge success. This year he’ll have his own booth in OC Promenade.
“People are very curious about the art of patisseries here,” Tréand said. “I’m looking forward to educating people and making people aware of working from scratch, artistry and French pastries.”