**are you finding these classes after the fact? Click Here to see what I'm teaching right now.**
APRIL 2008 ~
It's that time again! For Shuna Lydon Classes!
It's time you understood the Whys as well as the Hows!
When was the last time you made caramel confidently? How many pots have you ruined? What is the difference between amber and burnt caramel? How much butter can you add, how much cream, and can you add both? What is caramel sauce and did you know that gastrique can be applied to sweet and savoury foods?
CARAMEL
is the subject of one of my next classes. Get more confident around this dangerous substance. Understand mounting and avoid crystallization. Taste the difference between various caramels, develop a taste memory for salts and dairy seasonings, and walk away with a caramel swagger.
*
Who loves flaky dough? How come some doughs call for ice water and chilling and others can be used right away? What do you do with a cookie dough that gets too sticky to roll? How come sometimes your pie dough shrinks or melts? How come your galettes are soggy and or under-baked in the middle? How does dough become tough?
PASTRY
will be discussed, touched, listened & paid close attention to, rolled, baked and eaten in my second April class. Think buttery shortbread, pie and galette dough.
As great as cookbooks and blogs are, some baking subjects and techniques need hands-on learning. Body memory is created in my classes and personal instruction guarantees your strengths and weaknesses are addressed on the spot.
The Important Details:
PASTRY
Saturday April 12, 2008
12 Noon - 3 pm
Paulding & Company Kitchen
Emeryville, California
*
CARAMEL
Saturday April 19, 2008
12 Noon - 3 pm
$125*
Paulding & Company Kitchen
Emeryville, California
Payment Information:
There is a direct Paypal link in eggbeater's upper right hand column, right under the "What's Next? San Francisco/Bay Area Baking & Culinary Classes on the Horizon: A Calendar" link. If you prefer to send me a check, send an email and request and address. **Please be specific about which class you are signing up for.**
*There are 2 spots in each class reserved for "assistant" positions at $65 each. These positions are offered to those people who might not be able to afford the class otherwise. Please email me directly if you feel you qualify-- do not register at this price unless you've emailed me first. You will come early to set up and stay late to clean up. You do not need previous or professional experience.
These classes will max out at about 15 people. Please check back in here to make sure you're not paying for a class that is closed. If, for any unforeseeable reason the class needs to be canceled, you will be paid back in full minus whatever fees Paypal takes. There are no refunds.
*
Yes, my classes are thorough. Yes, I answer all your questions and some you don't even know you have.
Yes, I will be teaching more classes in the upcoming months
Yes: if you can't make it to these classes I will teach these subjects again, BUT I can't guarantee when.
Yes, I take suggestions for subjects!
YES, I CAN TEACH IN YOUR CITY. Contact me directly if you want me to teach near you.
Yes, you'll miss out if you keep saying, "I'll take the next class..."
If these classes filled up before you even knew about them--
Yes, please: sign up on my personal private mailing list by emailing me and asking. It's that easy to know first!
come one, come all, come hungry to learn!
Hi Shuna,
Bummed that I won't be able to attend class....caramel! What delicious stuff. How dare my bridesmaids decide to throw my bridal shower on that day. ;)
I'm so glad you'll be teaching again, woo!
Posted by: Susan | 27 March 2008 at 04:32 PM
Wow...I'd love to take your classes- you sound as though you love learning and would love to share what you know. Alas, I am in Baltimore. When I was in school I didn't know enough to ask the questions.
I just discovered you a week ago and am enjoying reading your words and thoughts even though I don't work in the field anymore-(3 y.o. triplets) Yaay!!!
Posted by: Heather | 27 March 2008 at 10:08 PM
I would love for you to come and teach in san diego. Let me know if you'd like me to call around for a location! I'm sure people would be interested!
Posted by: jennywenny | 27 March 2008 at 11:53 PM
I will not be taking the caramel class, but as it happens, I tried your recipe for caramel chocolate pot de creme today, and am enjoying the results as I type (I managed to screw up the first batch of caramel, but eventually got it right). Very tasty. As for smearing it on myself at this year's PDX naked ride, practical considerations may come into play, but... Well, maybe. We'll see.
Posted by: Tommy | 28 March 2008 at 06:49 AM
Do you ever venture out to the East Coast? I'm sure there are many, many baby eggbeaters that would love to take your classes out here!
Posted by: Jenna | 28 March 2008 at 09:03 AM
How I would love to sit in.
The caramel I make today is the exact same method you taught me. IT'S THE ONLY WAY! The best, the yummiest, the safest, the cleanest...
I'm excited for you that you are doing classes again.... You know my theory; you have much to teach, too much for one kitchen. Get out there!
Posted by: Melanie | 28 March 2008 at 10:21 AM
Hi Shuna,
We'd love to have you back in Portland, and I'd love to take one of your classes! I'll keep my fingers crossed that your friends up here can tempt you return to the "city of roses" sometime soon! Who knows, maybe you can get a consulting job up here....
Thank you for the truth you put out about the industry, you could save someone's sanity, as well as the art that is quickly disappearing in the wake of our convenience driven world.
I always enjoy your posts, your art, and your views!
Posted by: Dragon2Java | 28 March 2008 at 03:49 PM
Please let your Southern California readers know when you'll be coming down our way to teach. We'll be one of the first to sign up. If we were free on April 19th, your caramel class alone is the worth the trip up to Emeryville.
Posted by: White On Rice Couple | 30 March 2008 at 01:42 AM