Pastry Chef Kelly Fields said it best: Here in the South, our portions are bigger and our pastries are sweeter! Southerners like Fields, Donovan and White are among the chefs that are dedicated to conserving traditions through food, and their confectionary delights fit easily into a larger Southern story of preservation and evolution. During this seminar, participants will learn the complexities of all the sweet things (starting with sugar, and including honey, syrup, and sorghum) and taste pastries that are so yummy you’ll find yourself driving to New Orleans for more.
