What you’ll learn:
In this class for pastry and chocolate professionals, executive pastry chef Kriss Harvey will focus on the creation of innovative molded and enrobed bon bons, snacking bars, dragees, caramels, layered ganaches and pralines, as well as colored chocolates and long shelf life technology of ganaches.
Tuesday, April 30 – Thursday May 2
Tomric Systems Innovation Center • $895.00
Call to Register: (716) 854-6050
*Only 16 spots available. A 50% deposit will be required to hold your spot.
About Chef Kriss Harvey:
With over 28 years of experience, executive pastry chef Kriss Harvey has had pastry positions at some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago and at Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas and most recently at The Bazaar by José Andrés at the SLS Hotel Beverly Hills. He is Chocolatier for andSons Chocolates Beverly Hills, California. Trained at Ecole Bellouet Conseil by MOF Emmanuel Ryan and Christophe Felder, Kriss also furthered his training in chocolate and confections with MOF Pierre Mirgalet and the modern Spanish pastry of Oriol Balaguer.
In 2017, Kriss was named among the Top Ten pastry Chef in America by Dessert Professional Magazine.
Reserve Your Spot
To join us for the Kriss Harvey training event, please reserve your spot by filling out the form below.