Holiday Cakes with Jim Dodge
December 8 @ 12:00 pm - 4:00 pm
The holidays are upon us, and what could be more festive than indulgent Christmas cakes? With classic winter flavors like chestnut and candied fruits, Jim Dodge shows us how to create stunning celebratory desserts by using flavorful and fresh ingredients. This is a hands-on class with demonstrations and limited class size to allow for more individual attention from your instructor. Each student will take home each of the cakes made in class.
Products Made in Class:
English Fruit Cake (less sweet than American fruit cakes and doesn’t contain over processed artificially flavored and colored candied fruits)
Chocolate & Chestnut Roulade (chocolate cake with a chestnut cream fill and chocolate glaze is always dazzling dessert)
COVID-19 Protocol – Please read before purchase
The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.
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 is an award winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage, resulting in unique methods of preparation and styling. In 1978, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years, during which he became one of the first pastry chefs to be nationally recognized.
In 1991, Jim made his home in the Pacific Rim and opened The American Pie, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993, Jim returned to the States and left retail baking for education, joining the New England Culinary Institute in Montpelier, VT, as senior vice president.
He is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan, Korea, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.