Pastry Live- by Chefs for Chefs

Hi Gingerfriends! Make a little Ginger-magic with me & @omnigrovepark by signing up for Baking Spirits Bright: A Gingerbread Making Class Series to learn from... the pros. A portion of the proceeds goes to ACFEF’s Chef & Child Initiative so the more you bake, the bigger difference you make! Link in bio. #NationalGingerbread #BakingSpiritsBright #StayAPartOfGingerbread #GroveParkInn Link for bio: omnihotels.com/bakingspiritsbright Link for linktree: https://www.omnihotels.com//gingerbr/baking-spirits-bright Sweet wishes chef Nicholas Lodge #omnigrovepark #gingerbreadhouse #holidayfun #nationalgingerbreadhousecompetition See more

Ambiance exceptionnelle avec un group au top. Merci et bravo aux stagiaires! Stage Pièces Artistiques en Chocolat sur 4 jours animé par @franck.colombie

Vegan Chocolates, Confections and Glossy Bonbons with Natural Colors Online Class: Dive into the incredible world of Vegan Chocolates and Confections: Chef Meli...ssa will be sharing all her tricks to achieve beautiful glossy bonbons -only using natural colors- as well as her best Vegan recipe fillings including ganaches, caramel, praliné and crunchy elements. She will be sharing as well how to create your own Vegan flavored couvertures, like the Piña Colada and the Peanut Butter Chocolate to produce unique loaded bars". Then Chef Andres will focus on teaching you everything about Vegan Confections and the science behind each ingredient, how to re-formulate your recipes by replacing dairy and eggs with the right ingredients to still produce those nostalgic confections we all love. Dates: October 22-23 Registration: Link in Bio www.melissacoppel.com Vegan and Dairy Free Class Program: Vanilla Caramel and Bitter Chocolate Ganache Bonbon Raspberry Ganache | Black Sesame Crunch Bonbon Hazelnut Ganache | Hazelnut Praliné Bonbon Piña Colada Chocolate with Crispy Pineapple and Toasted Coconut Loaded Bar PB & J: Peanut Butter Chocolate with Crispy Strawberries and Caramelized Peanuts Loaded Bar Raspberry Chocolate with Lychees and Rose Petals | Loaded Bar Nutella Spread Coffee Almond Spread Turkish Delight with Pistachios, Apricots and Orange Blossom | Strawberry Nougat with Toasted Hazelnuts and Pumpkin Seeds Chocolate Sable Cookie with Hazelnut Cream and Apricot Confit

This sourdough is looking great

Chocolate showpiece from my demonstration yesterday afternoon. #chocolateshowpiece #jjcculinary #theadvancedartofbakingandpastry

Tomorrow at 4:30 p.m. EST, renowned #ValrhonaCercleV Chef Eunji Lee is taking over our Instagram to give you an exclusive tour of the Jungsik kitchen! She'l...l show us what a day in the life is like for a pastry chef at a two Michelin star restaurant and give you a taste of the expertise she'll be sharing in her upcoming virtual class at L'Ecole Valrhona Brooklyn. Tune in tomorrow, and tap the link in our bio to enroll so you can learn how to create an exquisite dessert tasting menu like Chef Lee! : Dan Ahn

In October experience "The Future is You" 2 days of Zoom calls answering all of your questions about the opening of the Shular Institute

Ready to fill these with deliciousness. Thanks @welcomehomebrands

Many thanks to @newrealmbrewing for hosting @shularinstitute today. Especially Abby Mclocklin and Chef Megan Brent for going above and beyond. Great beer and great food and a lot of knowledge . Looking forward to the next time we meet.

Should be amazing