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Gourmand Cookies and Brownies with Lauren Haas

February 17, 2025 @ 12:00 pm - 3:30 pm

Explore the world of gourmand cookies with Chef Lauren Haas. In this course, you’ll learn to make rich, indulgent, and visually striking cookies and brownies that are true works of art.

Sample recipes include brown-butter toffee pecan cookies, buckwheat brownies, raspberry matcha cookies, and apple pie cookies. You’ll also delve into the science of cookies, examining how mixing methods, baking temperatures, and ingredient choices—such as eggs, flour, and butter—impact the final taste and texture of your cookies and brownies. This understanding will empower you to adjust your own favorite recipes to achieve your desired look, taste, and texture.

By the end of the course, you’ll leave with a stellar collection of cookie recipes and a selection of decadent cookies.

 

 

 

Instructor Bio

Lauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry.

 Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including The White House, the Inn at Little Washington, and the Hotel duPont.

 During her 11-year teaching tenure at Johnson & Wales University, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry, Sosa, and 100% Chef.  In 2020, Lauren undertook the role of Lead Chef at the Chocolate Academy in North America by Barry Callebaut. 

 Sustainability has become a cornerstone of her creative philosophy, and in 2017 she earned a master’s degree in Sustainable Food Systems, deepening her advocacy for responsible practices within the food industry,

 In 2023, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional, and in 2018, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and has been featured in publications such as So Good Magazine.

 Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders.

 www.lauren-haas.com

@laurenvhaas

Categories: Baking Class, Demonstration, Intermediate, Professional     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Haas 02.17.25
$ 195.00
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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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