October 7th


Chef/Partner, Bon Temps
From Oct 7 to Oct 9 - 2.5 days
Price: 1105.00*
Price: 773.50*
(30% discount off all classes for North American Cercle V Members)
Past class
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme


Broaden your vision of cooking and knowledge of Pastry with nationally-acclaimed Pastry Chef Lincoln Carson during this exciting, inspiring, new class. During R&D for his new restaurant, Bon Temps, Chef Lincoln Carson’s eyes were opened to how pastry techniques can be used in savory preparations. Chef Lincoln will share with a small group of professional Chefs (12 maximum) his discoveries and this idea of a “whole menu approach” - with a heavy emphasis on desserts and pastry techniques, showing some of the crossover where techniques, ingredients and theory can work in pastry and savory applications as well. You will discover a new aspect of pastry and cooking making your own laminated pastries, raised doughs, en croutes, tarts, custards, glazes (and much more!) with impactful flavors and presentations.


  • Create restaurant-oriented desserts and pastries
  • Use techniques both classic and modern to blur the line between savory and sweet
  • The preparation of ice creams and sorbets, mousses, doughs and cakes to help realize impactful flavors and presentations
Past class
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