Exploring Art Movements Through Plated Desserts: The Flavors and Aesthetics of Bauhaus *In-Person* *NEW*

During this part lecture, part hands-on confectionary art class, we'll learn about the artists of the Bauhaus movement (1919-1933), and create a complex plated dessert that will represent their works, both in aesthetics and flavors. The confection we'll craft is comprised of circles of genoise soaked with Cointreau-infused orange syrup that are layered with bittersweet chocolate mousse and abloom with geometric bubble sugar shapes, perched atop a chocolate almond nougat box with peppermint patty pebbles at the base. This original recipe and design incorporates the abstract compositions and cheerful colors of Wassily Kandinsky with the minimalist box structures of Ludwig Mies van der Rohe. Whether one has synesthesia, possesses only a somewhat heightened sensory awareness, or is merely curious to explore how flavors correspond to shapes and colors, this class will inspire art history and confectionary enthusiasts to explore beyond the common sensory constraints. Instructor: Linda Khachadurian

Sections

BAUS-WI23.01

Start Date

February 1, 2023

Time

6:00pm

Location

CCAE

Cost

$85.00

Availability

5

Wednesday, 6-9pm. Feb. 1. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Linda Khachadurian

Instructor

Linda Khachadurian

Linda Khachadurian is a Beirut-born Armenian American medical editor, international educational nonprofit founder, sugar and chocolate artist, and host of The Charitable Confectioner on channel 9/Cambridge. Her online business, Chipper Confections, partners with Pure Water for the World -- an organization she met while writing an article about safe water in Haiti for The Harvard Review of Latin America. Her sugar art and chocolate art has been sold at retailers such as UncommonGoods and displayed everywhere from local galleries to the Dorothy Chandler Pavilion in LA to the Mariott Marquis in NYC to the Sheraton Boston Hotel, and her edible art skills were also showcased on the Food Network show, Candy Land. Her first solo edible art exhibition will run from January -March 2022 at the Karen Aqua Gallery in Cambridge. Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard.

Websites : www.ChipperConfections.com & www.CharitableConfections.org
Instagram: @chipperconfections