|Students will work hands-on with various laminations such as croissants, Danish, puff pastry, and fillings. Bring home what you make! You will not be disappointed.|
Introduction to Laminated Doughs, Monday and Tuesday, January 13 and 14, 2019, from 4:00 to 8:00 pm, 2 sessions Instructor: Chef Monette.
Minimum of 6 students to run the course.
Students take home a recipe packet along with what they prepare.
NWTC Instructor: Chef A. Monette
Location: NWTC Culinary Kitchen
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