Learn how to bake a spin on cool-weather classics: soufflé, with a pumpkin spice twist served with maple crème anglais, and the quintessential cake doughnut, flavored with warming spices and apple butter.
Leading the class is Chef Patrice Vassell, who honed her skills whipping up pastries in New York City’s best kitchens, from Cut Steakhouse, Catch, Acme, and the Baccarat Hotel. Patrice is an Alumni of C-CAP New York and graduated from Monroe College.
Participants will bake the soufflé alongside Chef Patrice, and while the soufflé is in the oven, our chef will demo baking apple cider donuts, and share her tried and true recipe after the class. The recipe and list of ingredients for the soufflé, along with the Zoom link for the class, will be shared via email.
Thank you to Ali Rosen for providing the kitchen space for the event and thank you to Comfortland in Queens for donating the ingredients!