10/07/2019 - 10/09/2019
8:00 am - 5:00 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 eighth time, Laiskonis will capture the attention of student chefs with yet another rousing seminar in: All Things Chocolate, Bean to Dessert.
Length of Class: 3 days
Class cost: $995 per person
3 nights hotel accommodations are included in the cost of the class
Continuing Education Hours earned: 24
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
Cancel less than 30 days before the class start date: no refund
Cancel 30-60 days before the class start date: 50% refund
Cancel more than 60 days before the class start date: full refund
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.