Ice Cream

September 12 - 14, 2006 (1pm - 8pm)
$825

Emmanuel Ryon M.O.F. Glacier & World Pastry Champion

Chef Ryon is known for teaching new methods and flavors for making ice creams. You will learn techniques to create the perfect texture and extend the shelf life. Using the ice creams you create in class, Ryon will lead you through creating sundaes and plated desserts to illustrate how fresh ice cream can increase the perceived value of dessert.

Ryon holds the Meilleur Ouvrier de France and was the Glacier World Pastry Champion in 1999. He is also he author of the book Apprenez l’Art de la Glace et des Sorbets.