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DTSTART;VALUE=DATE:20241015
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SUMMARY:Elevated Bakery Case Favorites with Guittard Chocolate
DESCRIPTION:GET TICKETS\nClass Details\nTuesday\,October 15 & Wednesday\, October 16 // 9am–4pm\nJoin Guittard chefs Donald Wressell and Josh Johnson for a two-day\, advanced baking class focused on innovative ways to incorporate chocolate into your bakery case.\nIn this hands-on\, professional-level class you will learn to make beloved bakery items with a modern twist – from Babka and Scones to Tarte Tropézienne\, Linzer Tarts and more – and have an opportunity to work with Guittard’s premium Couverture line as well as Central Milling organic flour & grains. \n\nInstructor Bios\nDonald Wressell has been the Corporate Pastry Chef at Guittard Chocolate since 2006.  Prior to that he was the Executive Pastry Chef at the Four Seasons Hotel in Beverly Hills where he wooed the hotel’s celebrity clientele with his inventive creations and humor.  Wressell’s accolades are many including representing Team USA seven times at the Coupe du Monde de la Patisserie as a competitor\, team captain\, coach\, manager and/or jury member. \nJosh Johnson is the Pastry Chef of Guittard Chocolate Company\, where he brings his celebrated craft\, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell. Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie coached by Ewald Notter and Donald Wressell\, where the team brought home the Bronze medal.
URL:https://centralmilling.com/class/guittard-chocolate-elevated-bakery-case-favorites/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Chocolate,Intermediate,Professional
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