Pastry Chef, Sugar Artist, and Proprietor, Marked for Dessert
We’re going to satisfy our historical sweet tooth when sugarmaster Mark Seaman gives us a slice of French Pastry history. Savor the luscious influence of personalities such as La Varenne and Careme, along with the surprising impact that the unsavory Revolution had on some of France’s best-known pastries and desserts (i.e.) the madeleine, the macaron and the crêpe. Regional differences among French desserts will be illustrated, and we’ll learn about the “haute couture” of French pastry shops. Reference material includes a sweet sampling of the chef’s own French pastry.
Mark will be introduced by CHC member Judith Dunbar Hines, Director of Culinary Events for the City of Chicago, who has worked with the chef on major City celebrations.
Program hosted at Kendall College.