Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Day 1 - Let them eat cake!
We will start simple with an introduction to equipment and skills building from separating eggs, folding batters, and tempering chocolate.
Day 2 - Meringue - This class will focus on the art of a perfectly whipped meringue. Participants will be introduced to a pastry bag and develop piping skills.
Day 3 - Pies & Tarts - Rolling the perfect dough takes practice. This class will allow time to roll various types of dough and work with fillings.
Day 4 - Pâte à Choux- A very different kind of dough which is used from churros to eclairs. More piping techniques as well as fillings for sweet and savory treats.
Participants will also learn the importance of cleanliness in the kitchen. All participants will be responsible for assisting in washing up and cleaning The BARN Kitchen Studio in accordance with our restaurant permit standards.
Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.
Growing up in South Texas, Marcela’s culinary roots are in traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.