Sunday, September 3
9:30 am - 4:00 pm
Saturday - Sunday
September 2 - September 3 9:30am - 4:00pm
Do you dream about luscious gluten-free treats that are also free of dairy, eggs and refined sweeteners? Now you can honor your sweet tooth with expert Pastry Chef Hideyo Yamada’s gluten-free, vegan translations of classic desserts such as tiramisu, clafoutis and macarons. In this hands-on intensive course, you’ll learn vegan dessert-making techniques such as creating meringue with homemade aquafaba, tempering chocolate for ganache, and using agar to make marshmallows and custards.
We’re extending our summer sale through Labor Day on this class only with 10% off! (Discount already applied)
Double Almond Cookies
Peach Clafoutis with Sesame Crust
Cashew Cream Tiramisu
Strawberry Swirl “Cheese Cake”
Vegan Waffles with Aquafaba
Double Mango Tart with Aquafaba
Vegan Maple Macaroons with Aquafaba and Raspberry Cream
Green Tea Ice Cream
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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