Satisfy your historical sweet tooth with sugarmaster Mark Seaman as he gives a slice of French Pastry history. Savor the luscious influence of personalities such as La Varenne and Careme, along with the surprising impact that the unsavory Revolution had on some of France’s best-known pastries and desserts (i.e.) the madeleine, the macaron and the crêpe. Regional differences among French desserts are illustrated, and you’ll learn about the “haute couture” of French pastry shops.
Mark Seamanis introduced by CHC member Judith Dunbar Hines, Director of Culinary Events for the City of Chicago, who has worked with the chef on major City celebrations.
Recorded Saturday, October 11, 2008 at Kendall College.