Chef Ashley Brauze began her career in 2005 crafting petit fours at the famed restaurant Daniel under Chef Jean-François Bonnet. She soon moved to Spain with her husband to work at the legendary elBulli under Chef Albert Adrià. There, she had the privilege of creating dishes for his cookbook, "Natura." Upon returning to the United States, Ashley joined Chef Thomas Keller's Per Se before finding a home at Daniel Boulud's Café Boulud, where she is now the executive pastry chef. Ashley uses her wealth of experience to imbue traditional bistro-style desserts with her sophisticated palate and creativity. Ashley draws on her North Carolina upbringing to bring a comfortable quality to her signature desserts. Come to sample some of her sweet dishes and ask questions of this extremely skilled chef. Free for current career students and alumni; general public, $40.
Call 800-522-4610 to register for this course.