06/18/2018 - 06/20/2018
8:00 am - 4:00 pm
Charlotte, NC, USA
4450 Fortune Avenue NW
Concord, North Carolina 28027
Administration fee covers equipment and supplies.
Michael Laiskonis, Creative Director, Institute of Culinary Education and 5-Star Pastry Ambassador, has continually impressed class attendees with new and innovative techniques, masterful culinary skill, and creative flavor combinations during his inspiring lectures. Returning for the seventh time, Laiskonis will capture the attention of student chefs with yet another rousing seminar in: All Things Chocolate, Bean to Dessert, June 18-20, 2018.
This class is approved by the American Culinary Federation for 24 Continuing Education Hours.
Length of Class: 3 days
Class cost: $995 per person
3 nights hotel accommodations are included in the cost of the class
In this seminar, you will learn:
- The science behind chocolate, cocoa butter, tempering, and knowledge relevant to working with chocolate in every day applications
- The bean to bar process, resulting in small batch chocolate production that the class can taste, analyze, and utilize in chocolate desserts
- A variety of techniques applicable to using chocolate in many facets of the pastry industry
- Skills to produce and decorate a variety of dessert items and create an upscale chocolate dessert presentation
If you have attended a PreGel event before, please sign in first so we can retrieve your information.
Please complete the form below to register for PreGel 5-Star Pastry Series® – All Things Chocolate: Bean to Dessert with Chef Michael Laiskonis
If this is your first class with us, a password will be emailed to you to make future registrations easier.