Architecture of Food

Architecture of Food

Winter (1.5 - 3.5 hours) | This course is completed

Online Lebanon, NH 03766 United States

Online Meeting

1/31/2022 (one day)

3:30 PM-5:30 PM EDT on Mon

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$25.00

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One of the founders of French Grande Cuisine, Marie Antoine Carême studied as an architect before becoming an international chef. His career-changing decision led the way to modern food plating, including the modern wedding cake. We’ll explore the great architecture of the world and the lasting influence on every plate placed before you in restaurants across the world.

Canepa, Larry

Chef Larry P. Canepa is a Certified Culinary Educator and Le Cordon Bleu Chef, author, researcher, food historian, and lecturer of culinary topics. Chef Larry has a dynamic, innovative, and engaging style that incorporates food history, culinary arts, education and 'food-tainment' into every class and event.