About

Pate a choux or choux pastry is a delicate and versatile dough. In this series, participants will explore techniques to produce perfect choux pastry. First up, a batch of savory cheesy gougères. Class two will build upon lessons learned and produce a sweet dough when we make cream puffs. On our final day, churros will be fried and served up crispy and hot.

Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.

This class is best for youth with some culinary skills

Details:

• This class is for students ages 12-18. 
• Registration will close on December 28th
  
• There is a $40 materials fee included in the price of the class. 
• When you register your youth, please enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email". All reminders and important information will go to this email.
• Please complete and return this minor permission form.
• Please click here for BARN's current COVID-19 health & safety protocols
• Please have students bring a plastic container to bring food home in.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here 
• We are grateful to the City of Bainbridge Island for a cultural funding grant that enables us to reduce the costs of Maker Monday classes for families.
  
  

Instructor Bio:

Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas, 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 students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.