A Private Cooking Class with Gerald Touchard
MEET THE CHEF
Gerald trained as a pastry chef in France and the UK before embarking on a career working as a chef in Michelin Star restaurants across Europe.
Arriving in Sydney in 2003, Gerald spent the next ten years working in the city’s hatted restaurants such as Pello, Aria Catering and Astral restaurant under Chef Sean Connoly before accepting the opportunity to cook in luxury villas and onboard Superyachts in Monaco and start his journey as a Private Chef.
Gerald makes beautifully simple dishes, exploring new food concepts inspired by fresh, quality, seasonal ingredients and international travel. Flavour is in detail; homemade sourdough, organic produce and outstanding meat and seafood are the foundation for your fine dining experience. Over the few years, Gerald has focused on taking his knowledge to run fun Masterclasses – French pastry, organic sourdough bread and fresh pasta making.
ABOUT THE COOKING CLASS
Join Gerald for a 90 minute Pastry Cooking Class that has been designed for teams of up to 30 participants. Gerald will take you through an easy to follow cooking class to make a classic Chocolate Fondant with orange dentelle tuile and introduce you to new skills and techniques.
Each participant will receive a cooking box delivered to their home complete with:
Printed recipe, key pastry equipment required (moulds and pastry brush for them to keep) and all the exact amount of dry ingredients for the recipe ( 70% dark chocolate, sugar, flour, and cocoa powder)
All the participants will need to provide is fresh, easy to source ingredients (eggs, butter, 1/2 orange and their favorite ice cream).
Duration: 90 minutes
5-8 participants – $121 per person
9-19 participants- $104.50 per person
20 and above participants – $93.50 per person
Note: Booking fee of $150 applies for non-members to secure the date, arrange delivery of cooking pack to each recipient and co-ordination of the experience details.