Demos Now Open
Cake vs Yeasted Doughnuts
with Lasheeda Perry
of Queen of Flavor
March 9, 2021
Tuesday, 2-3:30 PM EST
Lasheeda Perry is a freelance pastry chef and the owner of Queen of Flavor LLC, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert for a special event. She has always had a passion for culinary arts, and luckily for the sweet-tooth everywhere, this love has materialized into a successful and rewarding career. Prior to creating Queen of Flavor, she received her culinary education from Johnson & Wales University in Providence, RI. Immediately after graduation, Lasheeda secured an entry level pastry cook position at Four Seasons Resort Dallas. Within five years into her career, Lasheeda would hold the title of Executive Pastry Chef at Four Seasons Hotels and Resorts and Bon Appetit Management Company LinkedIn. Throughout her culinary journey, Lasheeda has received numerous awards and accolades. In 2012, she won season two of Food Network Sweet Genius after proving her skills by overcoming tight time constraints, masterfully incorporating secret ingredients and accommodating larger-than-life requests. That same year, several ofPerry's desserts landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finest list. In 2018, she was a finalist on Food Network Best Baker in America , Season2 where she was coined the “Queen of Flavor”. Perry also co-authored The MatchaMiracle: Boost Energy, Focus and Health with Green Tea Powder and featured in Toques in Black which is a cookbook that celebrates black chefs. Queen of Flavor is based in the Los Angeles area, however, you can find her virtually in a city near you! Currently, she teaches fun-filled pastry classes on the Food Network Kitchen app and hosts virtual baking experiences. Photo Credit: Stephen Aleczander
with Jonathan Frishtick
of King Arthur Baking Co
March 11, 2021
Thursday, 3-4:30 PM EST
Jonathan joined King Arthur Baking School in 2013, following a career as an environmental attorney and a stay-at-home dad. When Jonathan started at the Baking School he was (and still is) the only male on the team. Jonathan has taught in a wide variety of classes, including yeast and quick breads, pizza, bagels, and more. He has assisted in the filming of seven of King Arthur's Craftsy instructional class videos and participated in King Arthur's Facebook Live session on baguettes. Jonathan takes great satisfaction in teaching students who are new to yeast breads or who have had difficulty baking at home. "I love that when our students leave the classroom, they have the foundational knowledge, the hands-on techniques, and the confidence to be successful at home," says Jonathan. During the COVID crisis, Jonathan has been working with the Digital Engagement Team, responding to the huge volume of inquiries on King Arthur’s social media channels. Outside of work, Jonathan enjoys cooking and is an avid outdoorsman — hiking, biking, cross country skiing, and snow shoeing. He also has a digital mapping business. He lives in Norwich, Vermont with his wife Holly. Photo Credit: Posie Brien
Irish Brown Bread & Scones
with Maria Brennan
of Victorian Bakery
March 12, 2021
Friday, 12-1:30 PM EST
Born in Ireland, Maria Brennan started baking as a child. She became a flight attendant and experienced the food and bakeries of many countries. This is where her love for baking grew.
After starting a family and moving to Kalamazoo, Michigan, she knew she wanted to open a bakery. A course at Ballymaloe's Cookery School and two bread courses at the King Arthur Baking School in Vermont set the wheels in motion for the Victorian Bakery's eventual opening in 2006.
Sweet & Savory Pastries of Malaysia with En-Ming Hsu
of Pastry Resource
March 26, 2021
Friday, 2-3:30 PM EST
Pastry Chef En-Ming Hsu resides in the Las Vegas, Nevada area. A native of Richmond, Virginia, it was her work experience at a Connecticut catering company that led her to pursue a career as a pastry chef. En-Ming studied at the Culinary Institute of America in Hyde Park, New York, and then began her journey through some of America’s best hotels and restaurants.
In 1994, En-Ming joined The Ritz-Carlton Chicago Hotel and served as Executive Pastry Chef from 1997 to 2004. Prior to that, En-Ming worked in the kitchens of the renowned Lespinasse restaurant in New York’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. Currently, as an independent pastry chef, En-Ming shares her knowledge worldwide by creating and presenting recipes for pastry product manufacturers and distributors. She also teaches as a guest chef at leading culinary institutions, including The French Pastry School in Chicago where she is a faculty member. As Pastry World Champion, En-Ming is often invited to serve as a jury member of competitions including U.S. Pastry Competition’s Pastry Chef of the Year, National Pastry Team Championship, and World Pastry Team Championship. In 2009, she was Special Advisor for the inaugural International Patisserie Grand Prix held in Tokyo.
Hsu credits her study of studio arts at Skidmore College in Saratoga Springs, New York, as influential in her design and presentation of the many desserts she creates. Drawing on her artistic education, En-Ming mastered chocolate and sugar showpiece work. Additional creations by Hsu include a wide variety of classic European and American pastries, frozen desserts and specialty candies. En-Ming also enjoys exploring the local farmers’ markets to find inspirations for her desserts. The results of her efforts are award winning.
In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund.
If you cancel your reservation with more than a 15 day notice:
Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
Account credit (less a $50 cancellation fee) for a future class if the class is not full.
If you cancel your reservation with less than a 15 day notice:
Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
No refund and no credit if the class is not full.