Friday, April 13
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!
Chocolate Cake with Peanut butter Chocolate Frosting
Vanilla Cake with Double Strawberry Frosting
White Wine Lemon Cake with Blueberry Lemon Frosting
Luscious Lime Cake with Kiwi Lime Cream 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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