Workshop gives chefs just desserts

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The classes focus on gourmet sweets.

A Borders-based pastry school has launched a new workshop to help chefs create gourmet dessert menus

The sessions at the Cocoa Black Chocolate and Pastry School in Peebles cover menu design and content based on a restaurant’s clientele, price point and the use of seasonal and local ingredients. Ruth Hinks, the pastry chef and chocolatier behind Coca Black, said the three-day workshop aims to bring “excellence and consistency” to gourmet dessert menus for restaurants and hotels at all levels.

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