Chocolate Bon Bons with Roger Rodriguez
September 10th and 11th, 2015
Roger is an alumni of the Professional Pastry & Baking program at ICE. After graduating, he worked at Anthos Restaurant and Jean Georges, and next in chocolate at Gucio Chocolatier. For several years, he was Pastry Sous Chef at Gramercy Tavern and then moved to Del Posto, where he was Pastry Sous Chef and Chocolatier. In 2014, Chef Roger became the Head Chocolatier at Cacao Prieto.
Cacao Prieto is a Brooklyn based factory and distillery featuring chocolate, bon bons, rums and liqueurs of the Dominican Republic. They have their own organic plantation in the Dominican Republic for sourcing their beans, and also grow their own sugar cane. Chef Roger will discuss bean-to-bar chocolate production, and share his favorite techniques and recipes in this CAPS class. In 2015, CAPS will offer a variety of single and multi day continuing education courses for working baking and pastry professionals, taught by master chefs and critically acclaimed artists from all over the world.
At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. Classes have a limited enrollment of up to 14 students and fill quickly. Please be sure to secure your booking immediately.