Learn the Classical French Pastry techniques you need to make delicious Éclairs and other Pâte à Choux-based dishes. Each participant will get to make their own éclairs from scratch to bring home and enjoy.
About the instructor:
Chef Jim Birmingham is an American Culinary Federation Certified Executive Chef and currently is the Food Service Director for the Montpelier Roxbury Public Schools. Chef Jim has worked in several hotels and resorts around the Stowe area. His teaching skills were developed while an Instructor at new England Culinary Institute for many years. Chef Jim has taught several classes at RCK in the past and looks forward to another enjoyable evening sharing the tips and techniques professional pastry chefs use to create this classic dessert.
Our facility is BYOB.
Class has a maximum of 12 students and a minimum of 6. Classes may be cancelled 4 days ahead of time if minimum is not met. Tickets are refundable up to 7 days before the event.
If interested in a scholarship, please contact us at [email protected] or (802) 434-3445.