French Macarons – From Paris with Love!
GOIN DOWN: April 6, 2013 | Culinary
L’Ecole Culinaire1245 N Germantown Pkwy
Cordova, TN 38016
8 Spaces Available!
French Macarons are in a league of their own. The combination of crunch, chewiness, sweetness and delicately scented flavors are making these beautiful confections more and more popular on this side of the Atlantic.
This hands on class will demystify the process of making perfect macarons while being a lot of fun!
Please bring a container to carry your macarons home!
This class is being co-taught by Matt Lawless and Masami Yenson – that’s two classically trained chefs for the price of one! You’re welcome.
Chef Matthew Lawless comes to “Guild Local” with over 25 years of restaurant and independent catering experience. According to Chef Ryan Luttrell, Matthew’s creativity and enthusiasm are inspiring coupled with his ‘take the bull by the horns’ approach to his work. Michelin Star Chef Sidney Bond called him, simply, “A Star!”
His experience runs the gamut of culinary endeavors from private cooking on Martha’s Vineyard to recipe testing and development for Cook’s Illustrated magazine at America’s Test Kitchen in Boston. Matthew recently worked as the Chef de Patisserie at Hotel de la Mothe in the Loire Valley, France, and he is currently the sous chef with Paradox Catering and Cuisine, here in Memphis.
Matthew seeks to elevate home cooking all-the-while keeping it approachable and entertaining.
Masami Yenson has worked in the restaurant industry since I was 16, giving her 23 years experience in the field. After graduating from culinary school, she traveled to France, where she workied on a Pastry stage through Le Calabash cookery school in Yzeures sur creuse at Le Ralais de the Mothe. It was there that she was inspired by “some truly phenomenal pastry chefs” and her fate was sealed. She loves the artistic endeavors one gets to indulge in working in pastry, from breads to all things sweet notes that it offers a wide range of truly unique and creative opportunities, from blowing sugar, sugar sculpture and chocolate work to the simplistic art of making a true, hand-made artisan bread.
“Lets have some fun and play with sugar!” – Chef Masami
Chef Matt and Chef Masami spent last summer studying pastry in the Loire Valley under Chefs Sidney and Alison Bond at Le Calabash Petit Conservatiore de al Cuisine, in the Loire Valley, France. It was there that they honed their skills in French pastry and learned the traditional French recipe and method for making macarons.
Reservations are closed for this event!