Stephen Schmidt Limited to 14. Hot and fresh from the oven, biscuits, shortcakes, and cobblers are an evocation and celebration of regional American fare. Students learn to make a variety of these best-loved delights. Lynn Kutner Limited to 12. From Bialystock to Broadway, the bagel has become the bread of choice for brunchers of every persuasion.
Students learn to make authentic bagels, bialys, and related breads.
They also take home bagel dough they have made in class. Stephen Schmidt Limited to 14. All tuition and fees from this course benefit the New York Association of Cooking Teachers scholarship fund. Bruce Beck Limited to 12. This workshop emphasizes the technical aspects of tempering as well as the practical skills needed to create professional-quality chocolates.