Chef Herve Chabert has been working well with our laminated doughs
class this week. He has integrated into the class so much that it
looks like he is co-teaching the class with our instructors. What a
novel idea. He showed several French techniques for shaping brioche
yesterday and they were wonderful. Tomorrow is his last day and we are
having a lunch for him with food indigenous to the Chicagoland area.
Should be tasty. I’m bring brats and others are bringing pizza,
frangos and other Chicago items. We can’t wait til he comes back.
I’ll keep you posted on the rest of his visit and subsequent ones in
the near future.