Wednesday, May 17
6:30 pm - 9:30 pm
Chef Hideyo Yamada will reveal that life without gluten, soy, eggs and dairy – can be life with soft, moist cakes with creamy piped and spreadable frostings. Everyone will love these delectable wonderfully-textured treats which use more health-supportive ingredients. After baking our cakes, we’ll learn how to make borders, flowers, and write sweet messages!
Lemon Poppy Seed Cake with Lemon Vanilla Coconut Cream
Chocolate Chip Cake with Raspberry Kirsch Frosting
Cranberry Cake with White Wine Cream
Hazelnut Cake with Chocolate-Orange Frosting
Hideyo Yamada, a graduate of NGI's Chef Training Program and the Institute of Integrative Nutrition, she is a holistic chef, teacher and health counselor specializing in vegan and gluten-free cuisine. A Tokyo native, she trained as a sushi chef in Japan and worked as a Japanese pastry chef at Kai restaurant, famous for serving a high-end Japanese kaiseki. Hideyo has also worked for catering companies and restaurants throughout New York City. She is a chef instructor in the Natural Gourmet Institute's Chef's Training Program. Her website is hideyocooking.com.
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