Pastry by Lincoln Carson
PASTRY COURSES

Pastry by Lincoln Carson

12 October - 13 October - 2 DAYS

Lincoln Carson

Owner, Lincoln Heavy Industries

Tustin, California

$ 1000 $ 700
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

OBJECTIVES OF THE CLASS

• Create restaurant-oriented desserts and pastries
• Use techniques both classic and modern to blur the line between savory and sweet
• Prepare ice creams and sorbets, mousses, doughs, and cakes to help realize impactful flavors and presentations
• Get inspiration and insight from one of the industry's top dessert professionals 
• Learn how to incorporate your pastry skills across a menu

 

CONTENT OF THE CLASS

During R&D, Chef Lincoln Carson’s eyes were opened to how pastry techniques can be used across multiple disciplines in the kitchen.

Chef Lincoln will share his R&D discoveries and his idea of a “whole menu approach” - with a heavy emphasis on desserts and pastry techniques, showing some of the crossover where techniques, ingredients, and theory can work in both pastry and savory applications. You will discover a new aspect of pastry and cooking, making your own laminated pastries, raised doughs, en croutes, tarts, custards, and glazes with impactful flavors and presentations. This class will help you take your pastry know-how to the next level, while also adding useful crossover kitchen skills to your chef toolbelt.

PRICES INCLUDE

Class price includes croissants and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, a professional photographer, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner, the class price has been lowered to reflect this change.

SCHEDULE

TBD

With over 28 years of experience, award winning Pastry Chef Lincoln Carson has been recognized as an industry leader and innovator, most notably from his eight-year tenure as the corporate pastry chef for The Mina Group.
Carson’s experience has included, among others, New York’s Le Bernardin, La Cote Basque and the Waldorf Astoria’s Peacock Alley, Carmel’s Highlands Inn as well as Las Vegas’ Daniel Boulud at Wynn Las Vegas and Bellagio’s Picasso, and Superba Food & Bread in Venice, California.

Carson is currently a guest educator and consulting pastry chef with Valrhona Chocolate, and owner of Lincoln Heavy Industries, a pastry and hospitality consulting firm specializing in building restaurant, hotel, bakery and patisserie programs.
He has been featured by numerous print, radio and television media outlets including New York Magazine, The New York Times, Food & Wine, Dessert Professional, and in 2009 was named one of Dessert Professional’s Top Ten Pastry Chefs.

In 2018, Carson opened a multi-purpose restaurant concept with a heavy emphasis on baking and pâtisserie, in downtown Los Angeles.

CANCELLATION POLICY

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancellation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged. 

Our response to Covid

We will be taking every safety precaution and following all local and CDC guidelines as we prepare for and host these classes beginning in April. The health and safety of our community and team is our first priority, and we will be constantly updating our plans and precautions to ensure maximum safety. We have revised our cancellation policy to be more flexible during these uncertain times. If you have any questions please contact ecolebrooklyn@valrhona.com 

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

Learn More