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18 Reasons: Julia Child On The Menu: Chocolate Soufflé
August 16, 2020 @ 1:00 pm - 2:30 pm
Where: Zoom Meeting Online PDT San Francisco, CA 94110 United States Price: $50.00 Member Price: $40.00 This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations. Soufflés are a lot easier to make then you think! Julia Child, America’s beloved no-frills chef, approached cooking with a fun and lighthearted touch. Her straightforward approach was paired with a knowledge of basic cooking techniques to master the art of French cooking. Inspired by Julia’s cooking philosophy, our resident French cuisine instructor, Zoe McLaughlin will guide students to perfecting the art of soufflés! These techniques can also be used in a wide range of French dishes including gougère and mousse au chocolat, among others. Zoe will teach you the tips and techniques required to be a confident chef de cuisine in your home kitchen. MENU Chocolate Soufflé Bittersweet Chocolate Sauce Vanilla Bean Whipped Cream Equipment and Ingredient List will be posted here shortly. This menu contains the following common allergens: Egg, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket. Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.