11:00 A.M. Saturday November 16, 2014
Rebecca Millican has an extensive background in all things sweet. She was previously the executive pastry chef at Amano Chocolates and is currently working at La Caille where she is perfecting the art of desserts. Rebecca has been on The Food Network competing in a couple challenge shows, most recently, competing in a chocolate challenge where she had to work on a team to create a chocolate masterpiece. Rebecca is now offering her expertise at Orson Gygi for one weekend. Come learn from one of the chocolate masters that makes working with chocolate fun.
Description: Rebecca will teach the necessities, the reasons why, and the how-to when it comes to tempering chocolate.
*Please bring your own notepad & pen to take notes and a warm jacket, as the air conditioner will be on for all chocolate demonstrations.
** All of our demonstrations for the Chocolate Extravaganza in 2014 are absolutely FREE to registrants. Space is limited. We would kindly ask you to remember the contribution Orson H. Gygi is making to our beloved culinary community and ask you to be respectful to our staff and guest chefs as well as leaving great reviews for us on Facebook, Google+, Pinterest, Instagram, Twitter, and subscribe to our Newsletter.
Orson H. Gygi Company
3500 South 300 West
Salt Lake City, Utah 84115
Store Phone: (801) 268.3316