April 11, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education
$125 • 1 session
Plated, restaurant-style desserts represent the pinnacle of the pastry craft - allowing for fine detail and last-minute preparation and assembly. Such creations need not be out of reach for the ambitious home cook; simple, do-ahead elements can easily be brought together with none of the stress of the professional kitchen. In this class with Creative Director of ICE and James Beard Award-winning pastry chef Michael Laiskonis, students will prepare and assemble a few simple compositions to expand their repertoire, as well as learn fundamental plating techniques and composition for added flair.
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