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Derek Andress
dandress@walnuthillcollege.edu

Chef Andress has 17 years experience as a food professional. He is a graduate of Drexel University and has attended the Notter School of Pastry Arts. He has also had the experience of working with Executive Pastry Chef Jacques Torres. Chef Andress has most recently worked as the Executive Pastry Chef at Savona in Gulph Mills, PA.

Office Location and Hours:

Chefs' Offices are located at 100 42nd Street, between Walnut and Chestnut Streets. Please see your chef in class, or contact him or her by phone or email to schedule a meeting.

Courses for September 3 - November 11. 2008

Advanced Pastry Decorations
Chocolate & Confections
International Desserts
Pastry Techniques
Savory Bakeshop

Courses for Summer 2008 (April 21 - June 28, 2008)

Course Success Guides:
Advanced Boulangerie
Cakes and Desserts
Culinary Foundations
Dessert Fundamentals
European Tortes and Gateaux
Ice Cream Bavarian and Mousse
International Desserts

Previous Courses:

Ice Cream, Bavarian and Mousse
Advanced Baking for Culinarians
Professional Bread Baking
Cake Baking and Decorating
Retail Pastry Prodcution
Pastry Techniques