Join Our Live Class – Brie En Croute and Raspberry Mousse

Posted July 25, 2013

illustrated mockup of the escoffier essential guide cover & internal page

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

First Name*

Last Name*

Email*

Phone*

Program of Interest*

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

Please join Escoffier Online’s live cooking classes today Thursday, July 25th! Our live culinary class will start at 4:30pm CST and our live pastry class will start at 7:00pm CST.

Culinary Class – 4:30pm CST
Chef will demonstrate how to make Brie En Croute. Below is a list of topics that Chef Susie will cover in detail:

Buying Brie cheese
Should I eat the skin in Brie Cheese?
Preparing the Brie with apricot jam
Covering the Brie with puff pastry
Baking the Brie
Presenting the Brie
Port wine discussion

For Chef Susie Wolak’s live culinary class today, Click here at 4:30pm CST to join!

Pastry Class – 7:00pm CST
Chef will demonstrate how to make Raspberry Mousse step-by-step. Below is a list of topics that Chef Susie will cover in detail: