hosted by Leiths School of Food & Wine
Extract from Leiths website:
Learn to produce show stopping desserts to impress your friends, with celebrated American pastry chef Natasha MacAller.
With a resume that includes stints at Charlie Trotter’s, Spago and Campanile in Los Angeles, and most recently consulting for Peter Gordon’s Dine in Auckland, Natasha creates on a global scale. In this part demonstration, part hands-on class, Natasha will teach you the techniques required to reproduce your creations at home with confidence.
Sample Recipes for American Desserts:
Creamy Butterscotch Custard Pudding with English Toffee and softly whipped Vanilla Cream
Pear and Cranberry Cinnamon Shortcakes with White Chocolate Cream
Honey Chocolate Glazed Mini Fudge Cakes wtih Chocolate Espresso Granita
If cooking is an art and baking is a science, Natasha MacAller is a pastry chef who flawlessly dances in both worlds. Her “less is more” approach to pastry has made her stand out among her peers. A former professional ballerina, Natasha brings the same diligence and precision to the kitchen as she did to dancing. Natasha currently divides her time between teaching, consulting and catering. She has designed the pastry programs for several restaurants. She teaches her elegant comfort style of desserts in the states and abroad, and is currently working on her first cookbook.
What the day involves:
* Coffee & pastries on arrival
* All ingredients are provided and weighed out for you in advance
* Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
* Wine is supplied at lunch to accompany the meal you have cooked
* Any food not eaten can be taken home
* Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
* A recipe booklet
* All guests are assisted by Leiths teachers
* We do the washing up
What you need to bring:
* An apron
* A notebook