As with many holidays, Valentine’s Day is an occasion celebrated with sweets. Boxes of chocolates and shiny-wrapped candies appear everywhere, promising romance by way of sugar. And yet, like so many foods, commercialism has gotten the better of us. Massive corporations have taken candy making out of our hands and placed it onto store shelves, replacing care and craft with convenience. We’ve traded the recipes of earlier generations for industrially produced confections—overly sweet, chemically enhanced, and meant to impress more with packaging than flavor. But it wasn’t always this way; handmade treats were once a meaningful way to show affection, creativity, and care.
Join us as we rediscover old-fashioned candy recipes that will make your Valentine’s Day truly special. We’ll learn how to make chocolate truffles, candied fruits, and also gummies, perfect for gifting to someone you love (or treating yourself). This Valentine’s Day, skip the plastic trays and generic assortments. Use your cooking skills to create heartfelt sweets that say far more than a store-bought box ever could. You may find the results so delightful that you’ll want to keep a few just for yourself.
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 is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
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
