RETHINKING INGREDIENTS & PASTRY TRENDS

Brooklyn

From 04/02/2019 to 04/03/2019

With Chef(s) SARAH TIBBETTS

Description:

Food allergies and special diets have become a big focus in the U.S. Meeting these needs can be tricky, but essential, so we are breaking down techniques and recipes to help you learn how to accommodate your customers. This unique course, taught by Valrhona Pastry Chef Sarah Tibbetts, will help you extend your menu with exquisite, allergen accommodating desserts to please a broader crowd.

In an intimate atmosphere, you will spend two days making new, inspiring recipes, using alternative ingredients and re-thinking pastry concepts with dietary restrictions in mind.



Objectives:

·       Understand the impact of allergies and special diets in the US and discuss the theory regarding alternative ingredients

·       Discover the different allergen ingredients that need to be replaced and their alternatives

·       Learn how to bake with unusual ingredients that are the base of special diets

·       Create various types of allergen-free bonbons and desserts

·       Desserts created in the class will include dairy-free, gluten-free and in some cases vegan creations

* Prices include a class recipe book, an apron, professional class photos, 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
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