with Beth Kimmerle
Wed-Thurs, Sept 17-18, 8am-4pm
$425 • 2 sessions
Join Beth Kimmerle, New York City’s sweetest candy expert and historian, for an in-depth course focused exclusively on candy making methods, from industrial to artisanal. In her class you will have an introduction to sensory testing; chocolate coatings; learn about a variety of all-natural and processed sweeteners; explore colors and flavors; and discuss shelf life – all while making hard candies; jellies and gummies; panning candies; and building the perfect candybar.
Beth Kimmerle has served the confectionery industry as a writer and consultant working for companies such at Fannie Mae, M&M/Mars, and Tomric. She has worked on projects in the US, Japan, Canada and Puerto Rico. She is the author of four books documenting the history of America's confectionery industry, and has been a featured candy-making instructor and lecturer at The Chicago History Museum, Princeton University, University of Chicago, and the New York Chocolate Show.
To Register: email firstname.lastname@example.org or call Chef Kathryn Gordon at (888) 971-CHEF.