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Fruit Tarts with Jim Dodge
September 22 @ 12:00 pm - 4:00 pm
This is a hands-on class with demonstrations and limited class size to allow for more individual attention from your instructor. Learn to make the perfect tart crust in a stand mixer and the easy and quick food-processor. Crème Légère is lighter and firmer than Crème Pâtissière, which makes it the ideal contrasting companion for fresh fruit. During baking the succulent juices of the plums are captured by the frangipane and creates complex aromatic flavors. Frustrated with messy abstract Crostatas, chef Jim has a few techniques to share. Each student will make and leave with each of the tarts.
Products Made in Class:
Fresh Berry tart with Vanilla & Chocolate Crème Légère
Plum & Almond Frangipane Tart
Apple Crostata, a rustic free-form fruit tart
COVID-19 Protocol – Please read before purchase
The Artisan Baking Center respects each instructor’s wishes when it comes to Covid-19 Protocols in our facility.
For this class, your instructor has requested that all attendees:
- Provide proof of vaccination upon check-in
If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
JIM DODGE has had a rich and wide-ranging culinary career spanning 6 generations. After growing up in his family’s luxury resort hotels, he trained as a chef and did a two-year Swiss pastry apprenticeship. Jim gained recognition in his field as the executive pastry chef at the Stanford Court Hotel in San Francisco and went on to publish several award winning cookbooks. He then opened a pastry shop and restaurant in Hong Kong and was appointed senior vice president at the New England Culinary Institute. In 2000, Jim joined Bon Appétit Management Company as the general manager of food & beverage at the Getty Center in Los Angeles. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based out of the corporate office in Palo Alto, CA.
Jim is currently the jury chair for the Julia Child Award, serves on the advisory council of the Julia Child Foundation, and is a kitchen cabinet member of the Smithsonian National Museum of American History. He is also an adjunct instructor at the Metropolitan College, Boston University, where he has been an adjunct instructor since 1989.