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Saturday, November 10 • 12:00pm - 12:45pm
Chocolate Meringue Snowmen

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Join Chefs David Wynne and Antoine Rondenet from the Art Institute of Seattle Culinary School as they demonstrate how to make chocolate snowmen, inspired by a very old French pastry called a merveilleux.  The cake is composed of two meringues, glued together with whipped ganache, and topped with whipped cream.


Speakers
avatar for Antoine Rondenet

Antoine Rondenet

Head Pastry Chef & Instructor, Art Institute of Seattle
Chef Antoine Rondenet, an instructor of Culinary Arts at The Art Institute of Seattle, apprenticed at Chocalaterie Castellane in Nantes, France, before moving to the United States in 2001. Chef Rondenet, worked as a Pastry Chef since then, mainly in Seattle; he joined the faculty... Read More →
avatar for David Wynne

David Wynne

Head Chef & Head of Culinary Programs, Art Institute of Seattle
Chef David Wynne is the Academic Culinary Director at the Art Institute of Seattle and an experienced Chef with a 30 year of success in food education, sustainable food production, development, and leadership. He has consulted with leading chefs, restaraunts, and institutions, participated... Read More →


Saturday November 10, 2018 12:00pm - 12:45pm
Smith Cove Cruise Terminal Pier 91

Attendees (18)