Chocolate MasterclassThis is a specialist workshop run by my good friend and master pâtissier Graham Dunton.
This workshop will be run by Graham Dunton, a close friend and colleague I have known for 35 years.
Graham has been a patissier for 35+ years working in some of the most prestigious hotels in London. He has also worked in Switzerland and France. A self confessed lover of all foods but most at home with patisserie and baking with the best ingredients he can find.
Graham trained with Swiss Patissier John Huber and then with Anton Mosimann at the Dorchester Hotel. The Hyatt Carlton Tower Hotel in Knightsbridge followed working under French Chef Patissier Robert Mey and then the Hotel Baur au Lac in Zurich.
Having crossed paths several times over the preceding years Graham and I both worked together at the 2*Michelin Connaught Hotel where Graham had been appointed Executive Chef pâtissier. Graham has also acted as consultant for the House of Albert Roux and spent many years in bakery and patisserie manufacturing and development.
A true master craftsman, this workshop is a rare opportunity to learn with one of the UK’s finest pastry chefs, and you will leave with a real understanding of chocolate work.
Examples of what to expect:
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes.
Please bring a cool box to transport your chocolate home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.