Glorious Ganache with Stephanie Hersh

Dates: Monday 9th January. 7pm

Regular Cost: $ 70.00

Earlybird: $ 60.00

Maximum class number: N/A

Venue: Mt Hutt College. 

 

About the Course

Chocolate is one of my very favorite things and I truly enjoy sharing my passion and knowledge about it.

In this session, participants will watch as I make chocolate ganache and then demonstrate how it can be used to create truffles, icings, glazes, a souffle cake, and a creamy, silky pudding. Have no fear, there will be tastings and recipes for everyone!

About the Tutor

Stephanie Hersh was born in Newark, New Jersey USA. In 1983 she graduated from Franklin and Marshall College in Lancaster, PA with a BA in Theatre/English/Anthropology and then went to study at the Culinary Institute of America in Hyde Park, NY. During the two-year program, she worked a 5-month apprenticeship with Marcel Desauliners at the Trellis Restaurant in Williamsburg, VA. In 1985, she graduated from the CIA with an AOS for Culinary Arts, and she then moved to the Boston, Massachusetts area to work in a hotel restaurant.

Stephanie has run a small pastry/catering business and taught cooking classes to pre-school children. She also taught cake decorating and pastry classes to adults. In 1996 she received a Masters of Gastronomy from Boston University, and has given several lectures on Food History and the importance of Gastronomy.

Stephanie has been an active member of the International Association of Culinary Professionals for many years. She has participated at annual conferences – leading culinary excursions, participating on panel discussions, and serving on several committees. She received her CCP certification in 1999.

As a National Board Member of the American Institute of Wine & Food, Stephanie helped to form committees and set up planning to further the educational goals of the AIWF. She also taught pastry and baking courses to culinary students at Santa Barbara City College.

Stephanie's career path has spread in many directions, and she was thrilled to serve as the full-time Executive Personal Assistant to Julia Child from 1989 until Julia’s death in 2004. It was a very exciting and rewarding position, indeed! In August of 2004, the offices of Julia Child’s Kitchen were closed. Stephanie shifted to New Zealand, where she completed a graduate studies program at Canterbury University.

She now holds a GrDiTL for Primary School, and is teaching in the Christchurch area. It is her hope to be able to find a food technology teaching position so that she can continue to share her passion about all things culinary. In the meantime, she teachs occasional cooking classes for children and adults in the Christchurch, NZ area.