$125 • 1 session
Many of today's most basic of pastry preparations were either born, or refined, in the kitchens of France. However, despite the centuries-old techniques, home cooks still find them intimidating. Join Creative Director of ICE and James Beard Award winning pastry chef Michael Laiskonis in this class where he will break down classic bases such as Pâte à Choux, Brioche, Pain de Gênes, and Puff Pastry; each fundamental skill will then be applied to create finished desserts
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