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Testimonial

 

Our Hands on Home Chef students learn to cook in the same fully-equipped instructional kitchens as our Professional Students. Courses last from 2 to 4 hours. Students should wear comfortable shoes and come prepared to cook.

 

We've received many calls from individuals who wanted to see classes in chocolate making as well as classes in baking and pastry arts. We listened to your request and we are pleased to present our flagship class for this quarter, "Chocolate Techniques 1 & 2." This unique 2-day class was designed to give you the fundamental knowledge needed in working with chocolate.

You can never get enough of chocolate so we are also offering classes in chocolate desserts as well as a class in Advanced Plated Desserts. Join multi-awarded Pastry Chef Yves Fournier in these unique classes for our winter quarter!

Chocolate Techniques 1 & 2 - November 1 & 8 Nov 01 $599
10AM - 3PM
A new addition to our exciting baking and pastry courses is the Chocolate Techniques 1 & 2. This two day intensive course, which must be taken in sequence and will teach you how to prepare confections, decorations and desserts with various forms of chocolate. Along with Yves Fournier, SDCI, Inc. Pastry Chef Instructor and chocolate artisan with many chocolate competitions and awards, you’ll become proficient in tempering and working with chocolate to form a number of fantastic menu items such as:
* Solid and other filled chocolates, including tempering and spraying
* Chocolate coated bark, mints, nuts and fruits
* Dipped and rolled Truffles and other hand formed confections
* Caramel center chocolates and confections
* Chocolate desserts such as soufflés and flourless chocolate cakes
* Chocolate decorative pieces, ribbons, ruffles and filigrees
* Chocolate identification, science and purchasing
 
Chocolate Desserts Sep 13 $125
10AM - 2PM
Always a schedule favorite, Chocolate Desserts, presented by Yves Fournier, SDCI, Inc. Pastry Chef Instructor, formerly of the Fairmont Hotel, San Francisco, is a hands on opportunity for you to learn the steps to making and presenting appealing chocolate wonders such as:
* Warm Chocolate cake with liquid chocolate center
* Chocolate ‘Marquis’ mousse torte
* Creamy Gianduja Chocolate tartlettes
 
Advanced Plated Desserts Dec 06 $125
10AM - 2PM
Advanced Plated Desserts: Components, Sauces and Garnishes (advanced). Learn to make some visually stimulating desserts that not only appeal to your senses but satiate your palate with a wide variety of tastes and textures.
* Dessert Chocolate with Vanilla Ice Cream and Fruit/Sugar Garnish
* Individual Fraisier Cakes with Chocolate Decorations and Sauces
* Lemon Crème Brulée
* Caramelized Phyllo Dough and Raspberry Tartare
 



Chef David Abella of Roy's of La Jolla shares some of his recipes in a cooking for fun class.