In this 2-hour workshop, Chef Beatrice will guide students through the techniques needed to master creating a lighter than air souffle. A hallmark of French cooking, the soufflé is like magic. It uses nothing more than air to transform standard eggs into a lofty masterpiece, puffing and browning in the oven before collapsing at first bite.
Date/Time: Friday, February 8th, 2019, 5-7pm
Location: The Monkeypod Jam Shop, 2-3687 Kamualii HWY, Next to the Lawai Post Office
Workshop Includes: Hands on, personal instruction, all needed supplies, both sweet and savory souffle recipes and information. We will enjoy our souffles at the end of class.
At Monkepod Jam, we preserve not only the abundance of fruits and vegetables, but also the community and heritage of our island. Preserving Hawaii Workshops are offered to our local community and island visitors looking to experience the various methods used to preserve the bounty of Kauai's agriculture. These workshops are more intimate than many of our other offerings. The small class size enables each student to focus on the produce and techniques shared.
Beatrice Ricart grew up in France and felt a calling to the kitchen at a very young age. As a teenager, she prepared gourmet meals for her family from innovative recipes she uncovered in magazines and books. While in high school, Beatrice worked at a friend’s bakery in her home village. She has been baking and cooking ever since. In 2013, Beatrice graduated from San Francisco City College with an Associate's Degree in Culinary Arts. Since then, she has taught cooking classes at Draeger’s and Sur La Table in the Bay Area. Having relocated to Kauai in 2016, Beatrice has worked with several local businesses and is now an independent contractor and baker for commercial clients.
***Please email us at email@example.com if you are interested in learning about future workshops. We will add you to our mailing list.***
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