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Saturday, November 11 • 1:00pm - 2:00pm
The Impact of Water on Shelf Life of Ganache

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Chef Antoine Rondenet,  instructor of Culinary Arts at The Art Institute of Seattle, and David Wynne, Culinary Director of The Art Institute of Seattle, will lead this informative talk covering different parameters of food preservation, water activity and levels and impact of activity water (AW) on shelf life of chocolate confections.  

avatar for Antoine Rondenet

Antoine Rondenet

Head Pastry Chef & Instructor, Art Institute of Seattle
Chef Antoine Rondenet, an instructor of Culinary Arts at The Art Institute of Seattle, apprenticed at Chocalaterie Castellane in Nantes, France, before moving to the United States in 2001. Chef Rondenet, worked as a Pastry Chef since then, mainly in Seattle; he joined the faculty... Read More →
avatar for David Wynne

David Wynne

Head Chef & Head of Culinary Programs, Art Institute of Seattle
Chef David Wynne is the Academic Culinary Director at the Art Institute of Seattle and an experienced Chef with a 30 year of success in food education, sustainable food production, development, and leadership. He has consulted with leading chefs, restaraunts, and institutions, participated... Read More →

Saturday November 11, 2017 1:00pm - 2:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119