Cooking Class - Cheesemaking 101: Ricotta, Mozzarella, Burrata, Chevre with Chef Clemence
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Meet your chef
Chef Clemence or Resident Chef Verified Chef
Chef Clemence was born in Paris and developed a taste for buttery, sweet and chocolate-filled pastries early in her life. And her love for chocolate has never waned. Her parents moved from France to Washington, D.C. where she perfected her chocolate chip cookie recipe. She studied film in Syracuse, New York, worked at Fox in L.A. for a stint before her friends convinced her to open a dessert company. Besides teaching, she also develops recipes and serves as a food consultant.
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Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
Verified guest reviews for other experiences with Chef Clemence or Resident Chef
Jill
29 Mar 2018
Class was so much fun! Great teacher and delicious recipes! Highly recommend!
Greg
14 Jan 2018
Great class! Easy going and on point!
Ilya
11 Jul 2017
Hello my donuts and donettes! I dough believe it’s been a wonderful weekend, and I hope yours was as well. I had the fortune of attending Cozymeal’s doughnut cooking class, as a birthday gift from my dear friend and donut diplomat, @syrusbarb (Darius Barb), and a sweet one it was. I attended the Sunday class a bit early, and had a delightful conversation with the head Chef herself, Clémence Gossett. Who if you don’t know about her, then a google search will tell you about all the rich ingredients this woman brings to the cooking world. I was delighted to talk donuts with her, and about my donut project, which she absolutely adored. Then came the class, which after a good 3 and half hours, I felt so awakened to the sciences of donuts, and have become confident in my donut making skills. Chef Clémence walked us through making apple fritters, along with yeast raised donuts: including twists, Berliners, the classic ring, and donut holes. Along with that, we learned the art of making glazes in all kinds of varieties, my favorite was the espresso! More importantly, she guided myself, and the other prospects, through the sciences of making donuts, understanding why and how each ingredient works, and the importance of temperatures. I can honestly say, Chef Clémence is a Jedi Master among the world of doughnuts, and I feel like I’ve started my steps as a padawan donut maker. Thank you, Chef, for your time, materials, teachings, you’ve really opened my mind up to the sweet possibilities of donuts! Make sure to check out the Chef’s course through www.cozymeal.com, and sign up! It’s in Santa Monica, and the classes fill up fast! @gourmandisela
