Explore the intricacies of working with sugar with a professional chef. This is an in-person program. Masks are required at all in-person library events.
Sugar can be very intimidating to work with. Luckily, Chef Michele Morris specializes in sugar and can guide you through the science behind sugar and how it works.
In this demo class we will:
Explain the reasons a lot of people fail with sugar, how to avoid these failures, and the science behind why they happen
Taste a variety of sugar confections together to discuss the nuances that they offer
Michele Morris is the founder and CEO of Kindred Creative Kitchen, which offers cooking and baking classes for Youth and Adults. Chef Morris has worked within the restaurant industry for over 20 years. After serving as a Chef-Instructor for the Baking and Pastry Program at Cascade Culinary Institute for almost 9 years, she decided to share her passion with a larger variety of people. With opening Kindred Creative Kitchen, Michele had one goal in mind: To bring people together one meal at a time. Prior to Cascade Culinary Institute, Chef Morris' local experience includes pastry chef and consultant for multiple locations including: Bourbon Street, The Blacksmith Restaurant, Dilusso and Fireside Red, Tethrow, Bend Golf and Country Club, Fireside Red, and Sunriver Resort. In Las Vegas, she worked at Alex while they maintained their 2 Michelin stars, Bellagio, The Venetian, and Bradley Ogden's. At Bellagio, she worked on the restaurant team under 3 World-Champion Pastry Chefs.