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The School of Pastry Design Chocolate & Sugar Classes

The School of Pastry Design is the creation of celebrity chef and TV culinary artist Chris Hanmer, the youngest world pastry team champion ever, and one of the few such champions to come from the United States. The highly-creative, outgoing Hanmer is a former pastry chef for multiple AAA Five Diamond hotels, and he is a frequent face on the TV Food Network.  He is the popular creator of “flexible chocolate,” a technique he invented while in the midst of a Food Network Challenge.

While a world champion in every sense of the word, Chef Hanmer is also a friendly, down-to-earth, chef-next-door role model, a master of every major pastry art, and the antithesis of the stereotypical French pastry chef.  His spectacular sugar sculptures and chocolate showpieces have graced the pages of major global food magazines, and he is now bringing his dynamic cooking techniques to a fantasy studio kitchen in Las Vegas where students can spend time learning or mastering the art of pastry design and have a great time doing so.

Chocolate Class Series

Chocolate Lab – 8 hours, $800
Experimenting is the goal in this chocolate free-for-all. See what happens to chocolate under all kinds of situations. In this class, students will push the limit of how we think about chocolate and stop seeing chocolate just as food. Nothing is off limits, so come with new ideas and be ready to experiment.

Chocolate Tasting Class – 6 hours, $400
In this class students learn how and what to taste in chocolate, known as a “Flavor Map” for any kind of chocolate. Students will receive all the information for how to hold their own chocolate tasting at work or at home. This class is a must-attend for professional chefs and chocolate lovers of all kinds.

Chocolate Class Series 1 – 8 hours, $400
In this chocolate basics class, students learn tempering, maintaining and working with chocolate. Students will learn contemporary techniques including flowers and colors, and will make an artistic showpiece designed Chef Chris.

Chocolate Class Series 2 – 8 hours, $600
Students who have mastered the basics of chocolate will take their skills to the next level in this class. Students will learn contemporary techniques including flowers, casting chocolate in molds, and adding color and will make an artistic showpiece over 3 feet tall that has been designed by Chef Chris.

Guide to picking your class level:
Series 1 – Student has seen chocolate techniques and worked with chocolate in school, but has no real industry or practical experience.

Series 2 – Student works with chocolate techniques about once a month, understands the basics, and has taken a chocolate class before.

Sugar Class Series

Sugar Series 1 – 6 Hours, $400
In this class students will work in a group setting with hands-on instruction from Chef Chris. The class will cover boiling and proper storage of sugar, as well as pulling sugar, blowing sugar, and basic techniques. The students will leave with a basic knowledge of sugar projects and will start creating sugar decoration of their own.

Sugar Series 2 – 8 Hours, $800
In this class students will work in a group setting with hands-on instruction from Chef Chris. The class will cover contemporary sugar art and will build from the level 1 curriculum. The class will cover contemporary flowers, use of color, and how to make ribbon. One amenity size showpiece is created using the techniques covered in the class. This class will not cover boiling and storage of sugar.

Sugar Series 3 – 10 Hours, $1200
This class is limited to 3 students and provides hands-on instruction from Chef Chris. This class in intended for the expert sugar artist. Students will make a full sized sugar showpiece designed by Chef Chris. The class will cover design of the showpiece, casting sugar, pouring into silicone molds, pouring on vinyl, pressed sugar, pouring into vinyl tube, pulling sugar, blowing sugar, and use of color.

Guide to picking your class level:
Series 1 – Student has seen sugar techniques and worked with sugar in school, but has no real industry or practical experience.

Series 2 – Student works with sugar techniques about once a month, understands the basics, and has taken a sugar class before.

Series 3 – Student works with sugar at least weekly, has made large showpieces, and is looking to develop new techniques.

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