Chef Nicolas Botomisy has been a pastry chef for over 18 years and has worked at two- and three-starred Michelin restaurants in France and the U.K., as well as luxury hotels such as the Four Seasons in Japan and the U.S. He grew up in the South of France, cooking with his grandmother. After studying in the region, he worked at the Michelin-starred restaurants Relais de la Poste, Carré des Feuillants and Georges V. in France, and Waterside in the U.K. While working in Paris, he met his Japanese wife and decided to move to Japan. There he joined the Valrhona school team in Tokyo. Most recently, he has worked at Valrhona’s Brooklyn school. This year, Chef Nicolas has opened ateliers in Tokyo specializing in chocolates and travels back and forth to the U.S. He loves to teach and share his knowledge and has based his teaching programs around the ingredients, their roles and the ways to feature them best. He will explain how he builds tastes through feelings and emotions, then allow students to apply the techniques to their own work in the class. Chef Nicolas will create various types of desserts, including: high-end gastronomy dishes; banqueting types; and bistro types. Techniques will include: emulsion; mousses; ice cream; sherbet; chocolate tempering; crunchy décor; sable; sponge; sous vide cooking; and candied fruits.
Two 8 Hour Lessons
Level 4
$495
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Ayurveda is the world's oldest form of natural healing and health. Its basic premise is that there exists an innate intelligence in our body and mind to be balanced and healthy. Ayurveda offers a knowledge of life with down-to-earth practices to keep this intelligence alive and well during our lifetime. In this two-day weekend workshop with culinary training, we will learn the fundamental principles of Ayurveda. You will learn about the doshas, the mahabhutas, prakriti - body type, the elements, what is health - balance and imbalance. We will learn the simple practices of Ayurveda to maintain health and live in rhythm with natural laws. We will learn about the six tastes of Ayurveda. We will learn how to correct imbalances in our digestion. On both days, we will be in the kitchen preparing food that balances us. We will create two complete meals, including Roasted Kabocha Squash Soup with Cranberries, Cilantro-Stuffed Paratha, Savory Autumn Vegetable-Paneer Tart, Braised Red Cabbage, Poha (steamed dry rice) with Curry Leaves, Rice Pudding, Orange-Fig Compote in Cardamom Syrup
Make rich, gorgeous candies and chocolate to satisfy the child in all of us! On Day 1, we'll cover sugar cooking and caramel cooking, chocolate tempering, gelatin and storage. On Day 2, we'll make a menu that includes: handcrafted gummy bears and sour bears; peanut butter and milk chocolate truffles; lollipops; chocolate fudge; buttercrunch; and sea-salt caramels.
Learn everything you need to know to recreate that quintessential New York staple, the bagel! Make everything you love about brunch, from the fixings to the bagels to the boozy beverages. We'll make: bagels (in multiple flavors: everything, salt, sesame, poppy seed); bagel fixings (scallion cream cheese, tomatoes, onions, capers, lox); whitefish salad; and Bloody Marys to wash it all down.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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