Croissant Intensive

Spend your Saturday learning how to make an assortment of exquisite sweet and savory croissants, including almond croissants, flakey ham and swiss croissants, and decadent chocolate croissants. We will further learn to apply the technique of laminating dough to make the lightest of scones, appetizers made of puff pastry, and flaky pie crusts. This class is designed to enhance your understanding of pastry-making and elevate your skills to new heights by a quantum leap. Instructor: Edgar Ievins

Sections

ICRC-FA19.01

Start Date

October 5, 2019

Time

10:00am

Location

CCAE

Cost

$130.00

Availability

4

Saturday, 10am-3pm. Oct. 5

Instructors: Edgar Ievins

Instructor

Edgar Ievins

Private Chef

Edgar Ievins is a former psychologist and filmmaker, and has loved baking his entire life. In 2000 he started taking formal classes, and he now works as a personal chef and baker. Edgar enjoys sharing his passion for food, cooking, and especially baking, by educating others in the culinary arts.

Website: chefedgar.com