About

Class was postponed by Marcela in an email on 5/29. Registrants have been notified via email on 5/31.~tt

From Baked Alaska to Tiramisu, we will work our way across the globe learning delicious desserts and skills to use for a lifetime. We will learn about ingredients and techniques that have influenced pastry across the globe; from meringues to chocolate; rice or wheat; sugars or fruit. 

During the week, we will learn Asian, American & European desserts. We will whip meringue, make gelato, macerate fruit, pipe cookies, temper chocolate, and caramelize sugar, taking home treats for everyone to enjoy. Each session will allow students to grow and develop skills to be used the next day. We will also learn the importance of cleanliness and washing while working.  

Please bring a covered container each day to bring your goodies home in.

Details:

• This class is for youth 12-18 years old.
• To register your youth, please put in the NAME field your first name then in parenthesis put the youth's first and last name (if different than yours).
• Please complete and return this minor permission form if BARN does not already have one on file for your child from a past class.
• Tuition assistance is available. Click here to apply. 
• BARN reserves the right to cancel this class in the case of low enrollment and will notify families of this decision one week prior to the start of the class.  A full refund will be given. 
• If you have any questions, please email BARN Program Manager at JessH@bainbridgebarn.org
• A materials fee of $25 is included in the price of class.
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  

Instructor Bio: 

Chef Marcela Sandoval is BARN’s Kitchen Studio Lead. She has been teaching and volunteering at BARN for more than three years. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  They have lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas to immigrant parents, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to elementary students at the International School of Tanganyika.  Marcela’s life experiences are reflected in her cooking.