1:00 P.M. Saturday November 16, 2014
Rebecca Millican is a professional pastry chef with 23 years of experience. Her career has taken her from the kitchens of 4-star restaurants in New York and New Jersey to teaching for several years at The Institute of Culinary Education in NYC, and back to her home state of Utah where she was the chocolatier at Amano Artisan Chocolate. Her truffles and bonbons earned international awards at the London Academy of Chocolate. Rebecca’s work has been published in the New York Post, Food Arts magazine and Better Homes and Gardens magazine. Rebecca has competed nationally and has appeared several times on the Food Network. Currently, Rebecca is the pastry chef at La Caille restaurant. She continues to share her love of her craft through classes she offers in the Salt Lake City area.
Description: Using chocolate for baking is very different than dipping chocolate. Learn the best ways to bake with chocolate and which cocoa powders are best with baking.
*Please bring your own notepad & pen to take notes and a warm jacket, as the air conditioner will be on for all chocolate demonstrations.
** All of our demonstrations for the Chocolate Extravaganza in 2014 are absolutely FREE to registrants. Space is limited. We would kindly ask you to remember the contribution Orson H. Gygi is making to our beloved culinary community and ask you to be respectful to our staff and guest chefs as well as leaving great reviews for us on Facebook, Google+, Pinterest, Instagram, Twitter, and subscribe
Orson H. Gygi Company
3500 South 300 West
Salt Lake City, Utah 84115
Store Phone: (801) 268.3316