This is a hands-on class. During class, we'll make the quiche crust from scratch, learn the tricks of blind baking the pastry, creating a creamy quiche custard and how to properly prepare the quiche fillings of choice. You'll take home a 9" quiche and an extra batch of dough to practice again at home.
The very talented Pastry Chef Heidi Zhang is back! A self-taught baker, can be found currently whipping up pastries and croissants on the viennoiserie team at Tartine Bakery's DTLA flagship, The Manufactory.
A UC Santa Barbara graduate, Zhang embarked on her pastry career after being wooed to the pastry boutique and chocolatier Jin Patisserie in Venice. Excited by the prospects of bringing joy to people thru food, Zhang dove headfirst into learning the intricacies of cakes, macarons, and chocolates at the Asian-inspired tea garden.
A chance meeting with chef/baker Zoe Nathan led to Zhang's stint at LA's homegrown small batch ice cream shop Sweet Rose Creamery. Zhang learned to spin the local favorite - fresh mint chip - and also helped spearhead the company's integration for all their locations turning kosher- certified in 2014.
Zhang continued her successful relationship with the Rustic Canyon family with her promotion to Lead Baker at Milo + Olive, Santa Monica's charming neighborhood bakery and pizzeria. She shepherded the responsibility for all aspects of their bread and pastry program, before moving on to Superba Food + Bread (Venice) as Lead Croissant Baker. At Superba, Zhang specialized in laminating, shaping and proofing croissants, kouign amann, and other pastries, while also helping to manage their wholesale and retail operations.
During the class Heidi will share her perfection dough recipe, tips and tricks to make a perfect pie for any time of the year.
At Surfas, we believe great cooking isn’t just about recipes; it’s about the techniques and essential ingredients.
Please be advised that food prepared in Surfas Test Kitchen may contain these ingredients: milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.
Return Policy and Cancellation Policy:
Surfas will offer a full refund to original tender 48 hours prior to event. Surfas may cancel event 24 hours prior to event if minimum number of attendees isn't met. For more information, please contact Test Kitchen, at 310-559-4770 Ext. 222 or by e-mail firstname.lastname@example.org