Soufflé is a delicious treat rarely seen in kitchens these days, relegated to the dessert menus of fancy french restaurants. Few if anybody still makes them in their home kitchen. They are considered a dish best avoided, seen as too finicky, too time consuming, and too hard to make. A dish lost to time, still suffering from the stigma of bygone years. Yet these difficult delectables still have the sophistication to impress, and with the right knowledge and equipment, soufflés become quick and easy to make.
Come and learn the art and science behind how to turn simple eggs into an elegant dinner. You'll learn about stabilizing egg foam, the soufflé base, and you'll practice making both sweet and savory soufflés, before getting to try the finished product. Use the skills you learn to impress family and friends next time you host dinner.
This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.
Jacob Speer started his culinary education in Paris. During the course of his career he worked as both baker and cook, learning both sides of the kitchen trade. After more than a decade in restaurants in Europe and the US, Jacob decided to move on from professional cooking and settle down in beautiful Vermont. His passion for cuisine still continues, and he enjoys entertaining friends and family with interesting dishes, both ancient and modern, and trying new recipes and restaurants.
Jacob Speer
