Technical Advancements in Vegan Baking and Pastry

Chef Richard Hawke is today's premier authority on vegan baking and pastry. His knowledge has been gained, tried and proven through years as a chef for Alain Ducasse, Yves Thuries and teaching at l'Ecole Nationale Supérieure de la Pâtisserie. Now he travels the world teaching master classes to spread inspiration and pass along his knowledge.

This class will go far beyond aquafaba and flax seeds - you will learn to work with proteins for whipping, how to use fiber in recipes, how to better understand gelatin alternatives and how to stabilize and intensify mousse and coulis recipes while reducing sugar quantities. In addition, all of the recipes you will create will be 100% naturally colored.

This course is designed for advanced pastry professionals. You should have a solid base knowledge of advanced pastry ingredients, techniques and methods.

*Due to the quantity and/or type of products that will made, portions or all of this class may be taught as a demo and/or interactive demo.