| Date and Time | 21 December 9AM - 1PM |
| Duration | 4 Hours |
| Cost | CAD 350 (HST included) Includes paper chef hat, apron, towel and take-away container. |
| Language | English and French |
Develop refined Christmas and holiday creations designed for professional production and seasonal commercialization in this four-hour masterclass withwith Chef Nicolas Jordan, Meilleur Ouvrier de France (M.O.F.), one of France's highest craft distinctions.
Participants will work with seasonal flavour combinations and a range of festive pastry and chocolate creations, with a focus on presentation, finishing and applications for retail, food service and events. The masterclass will also address techniques for creating polished seasonal products suitable for professional production.
| Prerequisite: This masterclass is designed for participants with a solid foundation in pastry and chocolate techniques. This intermediate to advanced level focuses on advanced techniques, ingredient science and creative development, allowing participants to build on their existing skills. |
Techniques covered:
Individual desserts
Entremets
Chocolate-based creations
Seasonal flavour combinations
Glossy glaze techniques
Chocolate decorations
Artistic sugar decorations
Products for retail, food service and events
Questions? We're happy to help! Email us at Ottawa-StudentServices@cordonbleu.edu
NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-StudentServices@cordonbleu.edu to register.
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