A variety of workshops will be offered this fall in Kitchen 1 of the Academy of Culinary Arts at the Mays Landing Campus, 5100 Black Horse Pike.
Puff Pastry Desserts explores how to make traditional Paris-Brest, napoleons and participate in making apple and cherry turnovers, 6-9 p.m., Wednesday, Sept. 19. Cost is $75.
During French Desserts participants will learn the preparation of lemon crêpes with sweetened ricotta, the preparation of a country apple galette and a gâteau basque, 6-9 p.m., Wednesday, Oct. 3. Cost is $75. Continue reading