PASTRY CLASS BY Lincoln Carson
July 14th


Chef/Owner, Bon Temps
From Jul 14 to Jul 15 - 2 days
Orange County, California
Price: $  1105.00*
(30% discount off all classes for North American Cercle V Members)
* 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 inspiring class. During R&D for his new restaurant, Bon Temps, Chef Lincoln Carson’s eyes were opened to how pastry techniques can be used across multiple disciplines in the kitchen. Chef Lincoln will share his R&D discoveries, and his idea of a “whole menu approach” - with a heavy emphasis on desserts and pastry techniques, showing some of the crossovers 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, and glazes with impactful flavors and presentations. This class will help you take your pastry know-how to the next level, while also adding useful crossover kitchen skills to your chef toolbelt.


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

Pastry Chef Lincoln Carson Chef/Owner, Bon Temps
With over 28 years of experience, award-winning Pastry Chef Lincoln Carson has been recognized as an industry leader and innovator, most notably from his eight-year tenure as the corporate pastry chef for The Mina Group. Carson’s experience has included, among others, New York’s Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley, Carmel’s Highlands Inn as well as Las Vegas’ Daniel Boulud at Wynn Las Vegas and Bellagio’s Picasso, and Superba Food & Bread in Venice, California. Carson is currently a guest educator and consulting pastry chef with Valrhona Chocolate, and owner of Lincoln Heavy Industries, a pastry and hospitality consulting firm specializing in building restaurant, hotel, bakery and patisserie programs. He has been featured by numerous print, radio and television media outlets including New York Magazine, The New York Times, Food & Wine, Dessert Professional, and in 2009 was named one of Dessert Professional’s Top Ten Pastry Chefs. In 2018, Carson opened a multi-purpose restaurant concept with a heavy emphasis on baking and pâtisserie, in downtown Los Angeles.

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