Afternoon Tea

Tea and pastries are a match made in heaven. Let’s learn to prepare both. In the first half of this class, we’ll make English tea sandwiches, scones with cream and jam, and sweet pastries. In the second half of the class, we’ll pair teas with the pastries we’ve just made and learn about the history and culture of tea, and how to steep it for best flavors. Join an afternoon of culinary delight! Instructors: Ploy Khunisorn, Hillel Bromberg



Start Date

August 24, 2019









Saturday, 1-4pm. Aug. 24

Instructors: Ploy Khunisorn, Hillel Bromberg


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen


Hillel Bromberg

Hillel Bromberg grew up drinking Lipton with lots of sugar and lemon. His love affair with tea began with a rich pu-ehr that tasted like no tea he’d ever had. Then he found a malty keemun. When the oolongs entered his life, he knew he’d found a home in tea. Hillel is a certified tea sommelier always looking to increase his own knowledge of tea and expose as many people as possible to the delights of Camellia sinensis. His dreams of opening a tea shop where people can sit, slow down, and enjoy a proper cup properly steeped. When he is not sipping, he writes, bikes, cares for his family, and cooks fine vegetarian fare.