kitchen

Showing all 6 results

  • Mastering Aquafaba and Flaxseed class

    The goal of this class, by making everything from macarons to bavarians,  is to explore how we veganize desserts and pastries where egg whites  ( and whole eggs) played an important part in the traditional counterpart.  Every year progress is being made in this very delicate operation! We will cover not only aquafaba but also flax seed gel which is a newcomer in the vegan pastry world.

    2950 Buy now
  • Introduction to Vegan Cuisine

    Armed with a thorough knowledge of what can be used to make fantastic, seasonal, vegan cuisine, this next class will teach : what constitutes taste – how de we combine ingredients to make people go «  wow » ! Then come the preparation and cooking techniques – how to cut food for diverse outcomes – for flavor ?, texture ?, etc.,  What is emulsifying ? what is the difference between boiling and simmering , sauteing and frying ? How many ways can we cook each vegetable and why the method will change the taste and texture.  Classical and some new contemporary methods will be studied. Most importantly perhaps is the development of a professional chef’s attitude, vision and way of analyzing foor production.

    2950 Buy now
  • Mastering the World of Plant-based Ingredients

    Alain Ducasse, probably the world’s most famous chef wrote that what made up a great chef was 5% talent, 35% the learned techniques and 60% the knowledge of and ability to select the ingredients that go to making a great dishes.

    This very ground-breaking class  will introduce you to literally every category of plant-based foods – some common, but in a more interesting variety, some little known but essential for a creative chef to have at his disposition.

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  • Plated desserts, Petits Fours and Photography

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    2950 Buy now
  • Introduction to Vegan Cuisine

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    2950 Buy now
  • Introduction to Vegan Pastry

    Intro to Vegan Pastry Class April 27th – May 8th, 2020

    The making of vegan pastries and desserts requires a high level of knowledge of both precise ingredients and a true, analyzed sense of the techniques necessary to achieve the desired outcome. In this class we will first give structure to the world of pastries by categorizing them and describing their components in detail, then learning about some of the basic ingredients ( flours, sugars, leavening)  and especially all the flavors we can infuse our pastries with that are used in pastry making.  After we will go on to the adventure and challenge of using the ingredients that are specific to vegan pastry in order to make classical and contemporary pastries.

    2950 Buy now